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Gluten Free Zucchini Bread


Ingredients:
  • 2  cup  Arrowhead Mills Gluten Free Pancake & Baking Mix
  • 2  teaspoon  cinnamon
  • 1  teaspoon  salt
  • 1/4  teaspoon  nutmeg
  • 2  cup  grated zucchini, squeezed to remove some water
  • 1/2  cup  walnuts or pecans, chopped
  • 1/4  cup  oil
  • 2  eggs
  • 1/2  cup  brown sugar, packed
  • 1/2  cup  cane sugar
  • 1  teaspoon  vanilla
Directions:
Preheat oven to 350 degrees.

Whisk together Pancake & Baking Mix, cinnamon, salt, and nutmeg. In a separate bowl, beat together eggs, oil, and sugar for one minute on medium. Stir in vanilla. Stir wet ingredients into dry ingredients to form a batter. Fold in grated zucchini and chopped nuts.

Pour into greased loaf pan (8x4) and bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaf cool in the pan for 5 minutes before removing to cool on a wire rack.

 
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