Mix Dry Ingredients:
•2 1/3 cups Gluten Free Flour (We use Cup4Cup Multipurpose Gluten Free Flour (affiliate link).)
•1 teaspoon cinnamon
•1 teaspoon baking powder
•1 teaspoon baking soda
•1/3 teaspoon salt
Mix Wet Ingredients:
•1/2 cup oil
•1 cup sugar
•2 eggs
•2 cups shredded zucchini (approximately 3; peel and pulse in a food processor.)
Add:
•1/2 cup walnuts
•1 teaspoon vanilla
Directions:
Add dry ingredients to oil mixture with zucchini. Mix thoroughly or blend with a dough blender (Zulay Kitchen Dough Blender (affiliate link)). Add nuts and vanilla. Pour into a greased and floured loaf pan.
Bake 350° F for one hour.
*This recipe is a family favorite that my mom has made for years and is always served with our Thanksgiving dinner. We also make it to serve to guests for breakfast or brunch.
