Gluten Free Zucchini Bread
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Rose Karlsen
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Ingredients:
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2 cups grated zucchini, squeeze out excess water using cheesecloth or paper towels
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2 cups gluten free all purpose flour
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1 cup granulated sugar
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¼ teaspoon allspice
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¼ teaspoon cloves
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¼ teaspoon nutmeg
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1 teaspoon cinnamon
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½ teaspoon salt
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1 teaspoon baking soda
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1 teaspoon baking powder
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2 large eggs
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½ cup neutral cooking oil
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8 drops Cinnamon Bark essential oil
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4 drops Nutmeg essential oil
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1 teaspoon vanilla extract
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Young Living Oils Used in this Recipe:
#3515 Cinnamon Bark Essential Oil
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Directions
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Preheat oven to 350 degrees. Spray 10 inch loaf pan with cooking spray. Flour the pan and set aside.
Combine all of the dry ingredients in a medium bowl.
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Whisk eggs, oil, vanilla, and essential oils together in a large bowl. Add the dry ingredients to the wet and stir until well combined. Fold in grated zucchini.
4. Pour mixture into the prepared loaf pan and bake on middle rack for 50-60 minutes until an inserted toothpick comes out clean. Cool to room temperature before cutting and serving.
