Zucchini Bread

Zucchini Bread

Ingredients

  • 3 cups shredded zucchini (2-3 medium zucchini)
  • 1 2/3 cup sugar
  • 1/3 cup vegetable oil
  • 4 eggs
  • 3 cups Baking Free™ gluten-free All Purpose Flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 1/2 cup chopped nuts (dusted with flour)
  • 1/2 cup raisins (plumped with boiling water, dried and dusted with flour)

Directions

Step 1
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees F. Grease the bottoms only of two 8x4 inch loaf pans with shortening or cooking spray.
Step 2
In a large bowl for stand mixer on low, mix together zucchini, sugar oil, vanilla and eggs until well combined. Stir in remaining ingredients except nuts and raisins. Turn off stand mixer and mix in raisins and nuts with a spoon. Divide batter evenly between 8-inch pans.
Step 3
Bake loaves 50 to 60 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on cooling rack for about 10 minutes.
Step 4
Loosen sides of loaves from pans. Remove from pans and place on cooling rack to cool completely before slicing. Wrap tightly and store at room temperature for a couple of days only. Makes 2 8-inch loaves.