Gluten Free Zucchini Bread

Preheat oven to 350 degrees.

Mix together in a bowl:

2 Cups of Pamela’s Wheat and Gluten Free Baking Mix

½ cup of Lakanto or Erythritol (sugar alcohol)

1 ¼ tsp cinnamon

½ tea salt

pinch of nutmeg (optional)

In a separate bowl combine:

1/3 Cup of Palm Oil or vegetable shortening

3 eggs

2 tsp vanilla

½ tea lemon zest

2 cups of finely shredded zucchini

Blend both mixtures together and add ¾ cup of chopped walnuts if desired.

Put in a bread pan and bake 55-60 minutes or until golden brown. May take longer by up to 30 minutes.

(As a variation, you can substitute 1 large ripe banana and a cup of blueberries for the zucchini for a breakfast bread)

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