GF Zucchini Bread

Soooo good...and it gets rid of 1.5 cups of zucchini per loaf! This basic recipe can be modified with a tablespoon or so of orange/lemon rind, additions like chopped nuts or chocolate chips, and a deliciously crunchy topping. For example, orange flavored zucchini bread with white chocolate chips. Or ginger-zucchini bread with a pecan-filled crunchy topping. Go crazy.

3 eggs

1 cup vegetable oil (or 1/2 cup oil, 1/2 cup applesauce)

2 cups white sugar

3 cups grated zucchini

2 teaspoons vanilla extract

3 cups Bob's Red Mill All-Purpose flour

3 teaspoons xantham gum

3 teaspoons cinnamon/ginger/nutmeg (some combination)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

optional:

1 tbsp zest

1 handful of chocolate chips

optional crunchy topping:

1 cup four

1 cup brown sugar

3 tbsp butter (melted)

1 tsp cinnamon

1/2 cup chopped nuts

Mix the dry ingredients in with the melted butter, sprinkle on top of unbaked loaf.

Finally, here's what you do:

1. Preheat oven to 350F and spray or grease and flour 2 pans. Loaf pans work, as do muffin pans or cake pans.

2. Beat the eggs until light and fluffy. Then add the sugar and oil/oil and applesauce.

3. Add the other wet ingredients--vanilla, zucchini, and zest if desired.

4. Sift in flour, baking soda, baking powder, salt, spices, and xantham gum (ideally pre-mixed together, but the sifting helps with that). Stir in chips/nuts here.

5. Divide into 2 pans, then top with the topping (if desired). Bake for about 50 min (loaf pan), until a toothpick inserted into the middle of the loaf comes out clean. I suspect muffins would take less time (maybe 25 min?).

These will last for weeks in the fridge and months in the freezer.