Zucchini Bread

This is a delicious nutty loaf with a great texture. Yum.






Tools: Electric Mixer

Prep Time: 20 minutes
Cooking Time: 55 minutes

2 eggs
1 cup sugar
1 cup grated unpeeled zucchini
1/2 cup canola oil
1 1.2 teaspoon vanilla
1 tablespoon mayo
1 1/2 teaspoon cinnamon
1 1/2 cup gluten-free flour mixture** (see August 9 post for flour mix)
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup walnuts or pecans

1. Preheat over to 325 degrees. Spray or grease a 4" by 8" loaf pan
2. In a medium bowl, use the mixer to whip together the eggs, sugar, zucchini, oil, vanilla, and mayo. Beat for 3 minutes.
3. In a small bowl, whisk together the cinnamon, flour mixture, salt, baking powder, and baking soda.
4. Whisk the dry ingredients into the egg mixture, and then stir in the nuts until everything is blended.
5. Pour the batter into the prepared pan.
6. Bake the batter at 325 degrees for 55 minutes, or until toothpick inserted in the center comes out clean.
7. Let the hot loaf set in the pan for 5 minutes, and then remove the bread and let it cool on a wire rack.

Recipe by Connie Sarros of Gluten-Free Cooking for Dummies