Ingredients
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Baking spray
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3- 4 medium zucchini
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4 cups gluten-free flour blend (includes xanham or guar gum)
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2 tsp baking powder
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2 tsp baking soda
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2 tsp kosher salt
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2 tsp ground cinnamon
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1/2 tsp ground ginger
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2 cups packed light brown sugar
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2/3 cup vegetable oil
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1/2 cup applesauce
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4 large eggs
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2 tsp vanilla extract
Steps
1
Spray two 8½x4½-inch loaf pans with the baking spray. Preheat oven to 375°F. Halve the zucchini lengthwise. With a small spoon, scrape out the seeds. Coarsely grate remaining zucchini to get 3 cups.
2
In a large bowl, whisk the flour blend, baking powder, baking soda, salt, cinnamon, and ginger to combine. In another large bowl, whisk the sugar, oil, applesauce, eggs, and vanilla until smooth.
3
Add flour mixture to wet ingredients in 3 batches, mixing in between until well combined. Fold in zucchini. Divide between prepared loaf pans, smoothing tops. Bake 40–50 min., until a toothpick inserted in centers comes out clean, tenting with foil if the zucchini bread browns too much on the top.
