My mom has this recipe book that is older than I am. The cover is burnt off, the pages are torn and spilled on but it contains some of the best tasting recipes. I have been craving the Zucchini bread that she always made when I was younger, so I got the recipe and altered it for my gluten free lifestyle (plus I cut out some of the sugar and oil as well).

Ingredients:

• 1.5 cup sugar
• 2 cups (about 3 medium sized) shredded zucchini
• 3 cups gluten free flour
• 1/2 teaspoon xanthan gum
• 3 eggs
• 1 tablespoon vanilla extract
• 1/2 cup coconut oil
• 1 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon

Directions:

1. Heat oven to 325 degrees.
2. Using a food processor, shred the zucchini.
3. Mix all ingredients together with an electric mixer and then evenly distribute into loaf pan. Bake 1 hour.

Mom’s recipe book!