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
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)