Zucchini Bread

Breads & Muffins | 0 comments

Shared By: Jennifer Schmeisser in the 14th Annual Celiac Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 3 eggs
  • 1 cup canola oil
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 2 cups grated zucchini (grated and peeled)
  • 3 cups gluten-free flour
  • 3 teaspoons xanthun gum


  • Mix all ingredients
  • Pour into 2 greased loaf pans
  • Bake for one hour
  • Slice and freeze some for later

I substitute pumpkin, banana or blueberries and use muffin tins as well.



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