GF Zucchini Bread & Cinnamon Butter

Would you believe I still have zucchini sitting on my counter? The ones my neighbor brought over…(sigh). Its been sitting there mocking me, doing nothing until I can reasonably toss it, having reached its death by expiration date. In the interest of assuaging my guilt, before most of it goes the way of all unsolicited zucchini, I decided to throw together another seasonal recipe for y’all. Be sure to try the cinnamon butter with it. Heavenly!

Gluten Free Zucchini Bread:
1 1/2 cups packed grated zucchini
3/4 cup sugar
1/3 cup vegetable oil
1 tsp vanilla
2 eggs
1 1/2 cups + 2 TBS Gluten Free All Purpose Flour *
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp baking powder
1/4 cup each nuts and raisins (optional)

Preheat oven to 350°. In a large bowl, combine the zucchini, sugar, oil, vanilla and eggs. Add the dry ingredients and stir until thoroughly combined. Prepare a 8″ x 4″ loaf pan by greasing or spraying with non-stick cooking spray, then pour batter into the pan. Bake 50-60 minutes, or until wooden pick inserted in center comes out clean. To avoid a dark crust, place foil over the top for the last 10-15 minutes baking time. Cool on wire rack before slicing.

Cinnamon Butter:
1/2 cup butter, slightly softened
1 TBS vegetable oil
2 TBS brown sugar
1/2 tsp cinnamon
dash salt
Whip all ingredients until fluffy and smooth.

* Subscribe to get the Gluten Free All Purpose Flour Recipe and tips on how to make and use it.

Our BAKING BOOK is full of delicious recipes just like this one!