This Gluten Free Zucchini Bread is super easy to make, moist, and lightly spiced with cinnamon.
Preheat oven to 350° F. Grease a 9"x5" loaf pan.
In a medium bowl, whisk together the gluten free flour, baking soda, baking powder, cinnamon, and ginger.
In a large bowl, whisk together the sugar, eggs, vanilla, and salt until combined.
Stir the zucchini and butter into the egg mixture until combined.
Add the dry ingredients to the zucchini mixture and stir until completely combined.
Transfer the batter to the prepared pan and bake at 350° for 45 - 50 minutes, or until a wooden pick inserted into the middle of the loaf comes out clean.
Allow the bread to cool for 10 minutes in the pan before removing to a wire rack to finish cooling.
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