Spiced Zucchini Bread GFCF

3 eggs

1 large zucchini, grated (about 2 cups)

1 ½ cups sugar

¾ cup canola oil

2 t. gluten-free vanilla extract

2 ½ cups Favorite Gluten-Free flour blend

1 T. ground cinnamon

¾ t. baking soda

¾ t. salt

¼ t. baking powder

¾ cup chopped walnuts or pecans, toasted (optional)

Preheat oven to 325 degrees.

Grease two 8x4 inch loaf pans.

In bowl, with mixer on medium speed, beat eggs till foamy.  Add zucchini, sugar, oil, and vanilla and mix well.  Add flour, cinnamon, baking soda, salt, and baking powder; mix on low speed just till blended.  Stir in nuts.  Divide batter evenly between prepared pans and tap pans lightly to release any air bubbles.

Bake 55 - 60 minutes or until loaves are golden brown and toothpick inserted in center comes out clean.  

Cool in pans.  

This recipe freezes very well.