Gluten free zucchini bread

Prep: 10-15 Minutes  I Baking time: 50-60 Minutes

• 1 ¾ cups of Cassava Kitchen’s all purpose Cassava flour (GF)
• 1 cups sugar
• 2 teaspoons baking soda
  1 tablespoon cinnamon
  1/2 teaspoon sea salt 
• 3 large eggs
  2 cups zucchini grated/shredded
  ¾ cup vegetable oil
• 1 tablespoon vanilla
• 1 ½ cups walnuts chopped (optional)
  
  
  

INSTRUCTIONS
PREP

1. Preheat the oven to 350˚F. Then prepare two 8×4 loaf pans with parchment paper.
2. Wash zucchini and dry off with a paper towel.  DO NOT peel zucchini. Use a cheese grater (large side) or food processor to shred the zucchini. Set aside and DO NOT SQUEEZE DRY; the moist is needed.

SEPARATE THE DRY FROM THE WET

1. Add the all purpose Cassava flour, baking soda, cinnamon, sugar and salt all in one bowl, mix it together and set aside.
2. In another bowl, beat the eggs. Add shredded zucchini, vanilla, and vegetable oil and mix together.
   
   
3. BRING IT ALL TOGETHER
4. Add the dry ingredients to the wet mixture. With a spatula mix it all together. At this point you may add the walnuts if you prefer and mix them into the mixture.
5. Divide  the mixture evenly over the two prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.
6. Cool in the pans for 5 minutes, remove from the pan, and cool on a wire rack.