Zucchini Bread

This is the first year we've had zucchini in our garden. We've just loved it! And you can't have an abundance of zucchini without making zucchini bread. I love it for breakfast especially, but it's tasty any time of the day.

My mother-in-law also told me you can shred the zucchini for bread and freeze it for later. So I've been shredding and freezing (in the portions of the recipe) so we can enjoy this well into the fall and winter. Now this recipe isn't super healthy, but it's delicious. It's sweet, moist, and addictive. Even my picky eater of a son loves this stuff.

Zucchini Bread

5 large eggs

1 c vegetable oil

2 1/4 c sugar
1 T vanilla extract
3 c brown rice flour mixture
1 t salt
1 t baking soda
2 t baking powder
1 1/4 t xanthan gum
5 t cinnamon
2 c grated zucchini
1 c chopped walnuts

Thoroughly combine the eggs, oil, sugar, and vanilla in a mixing bowl. Add the remaining ingredients (except the zucchini and walnuts). Stop, scrape the sides and bottom of the pan and mix again. Mix in the zucchini and walnuts. Pour into two bread pans. Bake at 325 for 70 minutes or until a toothpick comes out clean.