https://www.mamaknowsglutenfree.com/gluten-free-zucchini-bread/

NOTE: Please make one loaf with gluten free flour.

Preheat your oven to 350° F.

Spray a 4 x 8 loaf pan with gluten-free cooking spray. I like baking with a glass baking pan.

Shred one medium-sized zucchini with a shredder to equal 1 cup of shredded zucchini.

In a large mixing bowl whisk the eggs together with the oil, sugar, brown sugar and pure vanilla extract.

Stir in the salt, baking soda, baking powder, dried lemon peel, cinnamon, and flour.

Stir in the shredded zucchini.

Pour the zucchini bread batter into a greased loaf pan.

Bake on the center rack for 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Please watch your zucchini bread because all ovens are different.

Cool completely before slicing. Enjoy!

Store in an air-tight container for 1-2 days at room temperature or 1 week refrigerated.