A moist and flavorful afternoon snack! FREE OF: Gluten, dairy, egg, nut, soy

Makes: 2 loaves


2 c. finely grated zucchini (about 2 zucchini)
1 c. sugar or coconut sugar
1 c. oil
¾ c. applesauce
3 c. better Batter Gluten Free flour
1 tsp. kosher salt
3 tsp. baking powder
1 1/2 tsp. baking soda
1 Tbsp. cinnamon
3 tsp. vanilla extract

Preheat oven to 325 degrees F. Coat two 4 1/2 x 8 1/2″ loaf pans with oil or nonstick spray. Line with parchment paper, and spray paper.

Combine zucchini, sugar or coconut sugar, oil and applesauce in a large bowl; mix until combined. Add dry ingredients, and mix well. Fold in vanilla extract. Divide batter between loaf pans.

Bake until a tester inserted in the middle of each loaf comes out clean, about 45 minutes. Cool ten minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack. BAKER’S TIP: You may opt to use an aluminum, throw-away loaf pan if you do not have metal allergies. This will help the bread to rise nicely.