You know it. Zucchini season. Squash coming out your ears. You can eat em' fried, pickled, raw, baked, and my personal favorite, shredded. For zucchini bread, of course. Here's the best gluten free zucchini bread recipe I've come up with::
3c shredded zucchini
1 2/3 c sugar
2/3 c vegetable oil
4 large eggs
3c gluten free flour mix (find that recipe here)
2 1/2t. xanthan gum
2t. baking soda
1t. ground cinnamon
1/2t. ground cloves
1/2t. baking powder
1/2c. chopped nuts
1. Move oven rack to lowest position and preheat to 350 degrees. Grease bottoms only of 2 loaf pans with shortening.
2. Mix zucchini, sugar, oil, vanilla, and eggs. Stir in remaining ingredients except nuts and raisins. Divide batter between the two pans
3. Bake 8" loaves 50-60 minutes, 9" loaves 70-80 minutes, or until toothpick comes out clean. Cool 10 minutes in pans on wire rack.
4. Loosen sides and remove from pans to completely cool, about 2 hours.