September is here! My family makes this bread year-round because we love it so much, but it’s sure to get you in the fall spirit and fill hungry stomachs as they head back to school!
This recipe calls for gluten-free flour because I can’t have gluten, but I often substitute it for an equal amount of regular flour when I make the bread for friends and family. This recipe freezes well so if you can’t finish both loaves fast enough, just put one in a freezer bag for up to one month!
(Makes two 9×5 loaves)
Ingredients:
3 eggs
1 cup vegetable oil
2 tsp vanilla extract
2 cups sugar
3 cups Bob’s Red Mill Gluten-Free Flour(or same amount regular flour)
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp cinnamon
1 1/2 tsp cloves
1 1/2 tsp ground ginger
1/4 tsp nutmeg
2 cups peeled and grated zucchini(about 2-3 medium zucchini’s)
Instructions:
Preheat oven to 350 degrees
Spray two, 9×5 pans with cooking spray.
In a large bowl, beat eggs.
Add oil, sugar, and vanilla.
In a medium bowl, mix dry ingredients then combine with the wet ingredients.
Fold in zucchini just until combined.
Spread evenly into prepared pans.
Bake for 50-60 minutes or until a toothpick comes out clean. Cool on rack for 10-20 minutes then turn out of pans.
Extras:
*mix in 1 cup mini chocolate chips along with zucchini
*cinnamon glaze (1 cup powdered sugar+a few tablespoons milk+1 tsp cinnamon whisked together and drizzled on cooled loaf)
Read more of Maria’s contributions to AllMomDoes here.
