Zucchini Bread

This is a tried-and-true recipe that I've been making for well over a decade(!) now. This zucchini bread achieves the perfect balance of healthier ingredients without sacrificing on flavor or texture. After warming up a slice in the microwave for a few seconds, a delicious schmear of Brummel & Brown elevates this bread to the next level!

Zucchini Bread
Yield: 1 loaf

Ingredients
2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
3/4 cup sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp nutmeg
1 cup shredded zucchini*
1/2 cup sour cream
1/4 cup vegetable oil
1/4 cup milk
1 egg

*If using frozen shredded zucchini, gently squeeze out excess moisture and then measure out 1 cup.

Directions
1. Preheat oven to 335°F. (I have a convection oven. If using a standard oven, increase temperature to 350°F.)
2. Grease loaf pan with Crisco.
3. Combine wet ingredients in mixer bowl. Add dry ingredients. Mix until just combined.
4. Pour batter into prepared pan. Bake 40-50 minutes, or until a tester inserted in center comes out clean.
5. Let bread cool in pan for 10 minutes before transferring to wire rack. Cool completely before slicing and serving.

Recipe adapted from "Lemon-Glazed Zucchini Bread" found on page 39 of The Best of Cooking Light by Holley Contri Johnson.