Zucchini Walnut Bread (gluten-free)

Before I learned that I was sensitive to gluten, I made zucchini bread.  It’s a good solution for what to do with too many and too big zucchinis.  I experimented with brown rice flour and oat flour and came up with the following recipe, which is an adaptation of my original flour recipe.  Makes 2 loaves

Zucchini Walnut Bread (gluten-free)

3 large eggs

2 cups sugar

1 c. vegetable oil

2 cups grated zucchini (large or small)

3 tsp. vanilla

2 cups brown rice flour

1 cup oat flour (I make my own by putting oatmeal–NOT the quick kind–in my blender until it turns into a coarse flour)

1/4 tsp. plus a pinch of baking powder

1 tsp. plus a pinch of baking soda

3 1/2 tsp ground cinnamon

1/2 tsp. nutmeg

1 1/2 cup chopped walnuts

Butter for coating loaf pans

Preheat oven to 350 degrees.

In a large bowl, beat eggs until very light (I use an electric hand mixer to save time and effort). Mix in sugar, oil, zucchini, and vanilla.

Mix dry ingredients in separate bowl.  Then add to zucchini mixture.  When combined throroughly, add nuts.  Pour into two well-buttered loaf pans.  Bake for one hour.  When cool, remove carefully from loaf pans.  Freezes well.

NOTE:  You may also add 2/3 cup of raisins, currents, or dried cranberries.