Gluten-Free Zucchini Bread

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Awesome zucchini bread! I found the recipe on the back of Bob's Red Mill Xanthan gum bag. I used duck eggs instead of regular eggs for those that have sensitivity to chicken eggs.

Ingredients:

1. 1/3 cup vegetable oil

2. 1 cup brown sugar, packed

3. 2 eggs, (I used 1 large duck egg)

4. 1/2 cup apple sauce

5. 1 teaspoon vanilla

6. 2 cups Bob's Red Mill gluten free all purpose flour

7. 2 1/2 teaspoons Bob's Red Mill gluten free baking powder

8. 2 teaspoons ground cinnamon

9. 1/4 teaspoon ground nutmeg or cloves

10. 1 1/2 teaspoons Bob's Red Mill Xanthan gum

11. 3/4 teaspoon fine sea salt

12. 2 cups grated zucchini, firm

13. Optional: 1/4 cup raisons and or 1/4 cup pecans or walnuts, chopped

Directions:

1. Coat one 8X4 inch loaf pan with non stick cooking spray, (I used Spectrum Coconut oil spray) set aside.

2. In a mixing bowl using a mixer cream oil, sugar, eggs, applesauce and vanilla together.

3. Sift in flour, Baking powder, cinnamon, xanthan gum, sea salt to wet ingredients, until completely combined.

4. Stir in gently and quickly the zucchini and nuts.

5. Put batter in loaf pan, bake 60-75 minutes or until pick comes out clean. Place foil over last 20 minutes to prevent over browning.