2 C Pamela's Gluten Free Bread Mix (or other GF flour blend)
2 t Ground Cinnamon
3/4 t Salt
1/4 t Ground Nutmeg
2 t Baking Soda
1/4 t Baking Powder
2 Large Eggs
1/4 C Coconut Oil, melted
1/2 C White Sugar
1/2 C Packed Brown Sugar
1 t Vanilla
2 C Grated Zucchini, squeezed and drained if needed
1/2 C Chopped Walnuts or Pecans (optional)
Directions:
Preheat oven to 350 degrees.
Grease a standard size loaf pan.
In a large bowl, whisk together flour, cinnamon, salt, nutmeg, baking soda and baking powder.
In another large bowl, thoroughly mix together eggs, oil and sugars. Mix in vanilla.
Stir wet ingredients into dry ingredients until just combined.
Stir wet ingredients into dry ingredients until just combined.
Fold in zucchini and nuts (if using).
Spoon batter into prepared pan.
Bake for 55-60 minutes.
Remove from oven and allow to rest in pan five minutes before removing to cooling rack.
Muffins: Grease a standard muffin pan. Bake for 30-35 minutes.
Yield: 1 Loaf or 12 Muffins
* Adapted from http://www.pamelasproducts.com/zucchini-bread/
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