Zucchini Bread (Gluten-Free)

I consider this my crowd-pleaser sweet treat. Everyone seems to like and children eat it even though it has green things in it. It provides a terrific use for runaway zucchini in the summer. When I have more zucchini than I can cook or give away, I grate the zucchini in the food processor and store it in the freezer in 1-1/2-cup increments. Then I have it handy all through the winter for this simple and delicious recipe.   

Ingredients

1-1/2 c. brown rice flour 

     (I usually use 1 c. brown rice flour and 1/2 c. Pamela's baking mix)

1/2 tsp. salt

1/2 tsp. baking soda

2 tsp. cinnamon

2 eggs

1 c. maple syrup

2 tbsp. honey

2 tsp. vanilla

1-1/2 c. grated zucchini

1/2 c. coconut oil

Directions

Preheat the oven to 350˚. Combine the eggs, maple syrup, honey, and vanilla with the zucchini. In a separate bowl, blend the dry ingredients together. Mix the dry ingredients into the wet ingredients until fully blended. Grease one bread loaf baking dish. At the last, add the coconut oil (in liquid form) to the batter and blend in well, then pour the batter into the loaf dish.

Bake uncovered at 350˚ for 50-60 minutes or until a knife inserted comes out clean. Don’t let the top get too brown. Cover with foil to finish baking if the top is getting too brown or take the bread out before the knife comes out completely clean (it will be OK when it cools).

Other tasty variations include adding chocolate chips and/or walnuts to the batter before baking.

Eat well, be well, live deliciously!