Gluten Free Zucchini Bread

• 1/3 c. vegetable oil
• 1 c. brown sugar
• 2 large eggs
• 1/2 c. applesauce
• 1 t. vanilla
• 2 c. Bob's Red Mill GF All Purpose Baking Flour
• 2 1/2 t. baking powder
• 2 t. ground cinnamon
• 1 1/2 t. xanthan gum
• 3/4 t. sea salt
• 1/2 t. ground cloves
• 2 c. finely grated zucchini (3-4 small or 2 medium zucchini)
• 1/2 c. chopped pecans or walnuts
• 1/4 c. dark raisins
• cooking spray

1. Preheat oven to 350 degrees F. Coat two 8x4" nonstick pans with cooking spray. (For smaller loaves, use three or four 5x3" nonstick loaf pans.) In large bowl, cream oil, sugar, eggs, applesauce, and vanilla together with electric mixer until very smooth. Add flour, baking powder, cinnamon, xanthan gum, salt and cloves. Mix on medium speed until thoroughly combined. Quickly (but gently) stir in zucchini, nuts, and raisins. Batter will be somewhat thick. Turn batter into prepared pans. Bake 8x4" loaves for 60-65 mins., 5x3" pans for 45 mins. Place foil over bread during final 20 mins. of baking to reduce over-browning. Cool in pan for 10 mins. then turn out onto wire rack. Cool thoroughly before slicing.

vegetable oil, brown sugar, eggs, applesauce, vanilla, bobs red, baking powder, ground cinnamon, xanthan gum, salt, ground cloves, zucchini, pecans, dark raisins, cooking spray

Taken from www.epicurious.com/recipes/member/views/gluten-free-zucchini-bread-51755921 (may not work)