http://artofglutenfreebaking.com
Art of Gluten-Free Baking
-makes 1 9"x5" loaf
Special Equipment Needed
-stand mixer is helpful, but a hand mixer will do fine
-9"x5" loaf pan
Ingredients
1 1/2 C (215g) Jeanne's Gluten-Free All-Purpose Flour Mix
1/2 tsp aluminum-free double-acting baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 large eggs
1 C (200g) granulated sugar
1/2 C (125ml) neutral-flavored oil (I use Rice Bran oil)
1 tsp vanilla extract
1 C (about 110g) grated fresh zucchini
1/2 C (about 95g) semisweet chocolate chips (optional)
1/2 C (about 60g) chopped pecans (optional)
Extra oil and tapioca flour for the pan
Preheat oven to 350 degrees. Grease and flour the pan with your extra oil and tapioca flour.
In a small bowl, mix together the flour, baking powder, baking soda, spices, and salt.
In the bowl of stand mixer fitted with the paddle attachment, beat eggs until they are light and fluffy--about 3 minutes. Add sugar and continue beating for another 2 minutes. Drizzle in oil and continue to beat a minute or 2 more. Add vanilla and beat to combine. Add grated zucchini and beat until just combined.
Add the flour mixture to your egg mixture--beat until just combined. With a large spoon or spatula, stir in the pecans and chocolate chips if using. Pour into prepared pan. Thump pan on counter to release and trapped air bubbles.
Bake at 350 degrees for 50-60 minutes--or until a tester comes out clean. Cool loaf in pan for 5 minutes and then turn out onto a wire rack to cool completely.
Enjoy!