Ingredients:
1 1/3 cups QUeen Milling Gluten Free Pancake Mix
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ¾ tsp cinnamon
1/8 - 1/4 tsp nutmeg (your preference)
½ cup neutral oil
½ cup lightly packed brown sugar
½ cup granulated sugar
2 large eggs
¼ cup vanilla yogurt
1 tsp vanilla extract
1 ½ cups shredded zucchini (do not squeeze out water)
Directions:
Preheat oven to 350F and grease a 9x5 loaf pan
Into a small bowl, grate your zucchini. Set aside.
In a medium size bowl, whisk the flour, baking powder and baking soda, salt, cinnamon and nutmeg.
Into a separate bowl, add your oil, sugars, eggs, yogurt, and vanilla and whisk until completely combined. Add grated zucchini and any water that has accumulated. Mix until well combined.
Carefully whisk in dry ingredients and mix well.
Pour batter into prepared loaf pan. Bake for 60-65 minutes or until toothpick inserted in centre of loaf comes out clean. Remove from oven and let cool completely in the pan before removing to cutting board to slice and serve.
Enjoy.
Note: QUeen Milling Gluten Free All Purpose Flour Blend also works well in this recipe.