I haven’t made zucchini bread in probably 20 years… definitely not since finding out I had celiac 10 years ago. This is a super easy recipe that celebrates late summer and uses up all of those zucchinis that you have!
Here is the “How To”:
2 cups finely shredded Zucchini
2 tsp lemon peel grated
2 tsp Apple cider vinegar
2 cups sugar
3 eggs
Mix these well
In a separate bowl combine
3 cups gluten free flour- I used 2 cups Bob’s mill gluten free flour and 1 cup almond flour
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1 tsp pumpkin pie spice
Add all at once to zucchini mix
Mix in 1 cup walnuts if desired and pour in to 9” loaf pans (2)
Bake at 350 for 55 mins
Yields 2 beautiful loafs
55 mins later and breakfast is served. Have a beautiful day 
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