How to make gluten free zucchini bread that doesn't suck

Preheat oven to 325.

Measure out 3 cups of brown rice flour, or any other alternative flour. I love this one. And bulk barn.

Grate up 2 cups of zucchini. Don't purée it - you need the stringy consistency. And don't grate by hand!! - unless you want carpal tunnel and feel like grating zucchini until next Tuesday haha

Add 1 tsp of salt

My gluten free baking soda! Cost an arm and a leg, but totally worth it

Add 1 tsp of baking soda

My gluten free xanthan gum. Even more expensive... But probably the most essential item for gluten free cooking. It helps make GF baking seem completely normal - moist and fluffy. Awesome stuff.

Add 3 tsps of xanthan gum

Magic indeed...

Add 1 tsp of baking powder

Add 3 tsps of cinnamon

Usually I use 2 cups of BROWN sugar. But I fell short this time and had to use refined white sugar for most of the measure. Boo.

all the dry ingredients together

Yeah I went there. Artificial AND no name. Part of having yet to plant my money tree in the backyard. Maybe next year.

Add 3 tsps of vanilla extract to the grated zucchini

Crack 3 eggs and whip them with a fork

Add them to the other wet ingredients

Should look something like this

Add your wet ingredients to the dry ingredients and mix thoroughly...

At this point I was perplexed. Why is it so dry? Then I realized - OH YEAH, im the idiot cooking at 11pm, I'm exhausted and forgot to add the 1 cup of vegetable oil. Riiiiight. In goes the oil...

That's more like it.

Add in 1 cup of walnuts and fold them into the batter.

Pretty yummy looking for raw batter. And it smells amazing.

Butter your cooking pans. I rocked two different sizes.. Don't always get multiples of the same thing at goodwill...

I tried to divvy up the batter evenly in the different pans so that they'd cook at the same rate...

In they go. Bake for 40-60 mins. But this cooking time depends completely on the strength of your oven. I usually do a knife test at the 30 min mark and end up taking them out after 45.

I really want to make sure the bread is moist, fluffy and not overcooked, so I always do a knife test. Some people like their breads a bit drier - so it's your call as to how long you bake it for.

Fresh out of the oven and smells righteous.

Looks good to me! Looks a bit flat, but that's because I put a little less batter in this bigger pan so that it baked at the same rate as the smaller one. trust me - it's fluffy, moist and delish. YUM