Zucchini. Overload. In. Garden. Will make 2 loaves or 1 loaf and 12 muffins.
Ingredients
-
3 cups all-purpose gluten-free flour
-
1 tsp. salt
-
1 tsp. baking soda
-
1 tsp. baking powder
-
3 tsp. ground cinnamon
-
1 cup sugar
-
1 cup packed brown sugar
-
3 cups grated zucchini
-
3 large eggs at room temperature, beaten
-
1/2 cup canola oil
-
2 tsp. vanilla extract
-
1/4 cup applesauce
Steps
-
Preheat oven to 325 degrees F
-
In a large bowl whisk the flour, salt, baking soda, baking powder, cinnamon, sugar, and brown sugar.
-
In another bowl mix zucchini, eggs, oil, vanilla, and applesauce.
-
Add zucchini mixture to flour mixture. Mix well
-
Lightly spray bread pans (and or muffin tins) and divide the batter evenly.
-
Bake the bread loaves for 55 minutes, turing once halfway until toothpick poked in the middle comes out clean. (Bake muffins for 20 minutes, turning pans once).
-
Let bread or muffins cool thoroughly. These freeze well, also.
