Tis The Season For GF Zucchini Bread

In case you're wondering what to do with the piles of zucchini sitting around your house that you can no longer pawn off on the neighbors... Delish zucchini bread is on the menu for dessert tonight and breakfast tomorrow! Pics are forthcoming, promise!

2 C grated zucchini (1 medium to large zuch should be enough, measure though)

2 C sugar

2 eggs

½ C oil

3 C rice flour

2 tsp cinnamon

1 tsp allspice (or nutmeg)

1 tsp baking soda

½ tsp baking powder

½ tsp lemon zest (lemon juice can be used as a sub or both left out entirely)

Beat all ingreds together, pour into a parchment lined & greased loaf pan.

Bake at 325 for 60 min or until toothpick comes out clean. 

Go ahead and grate lots of zucchini, bag it up and throw it in the freezer ready to make bread anytime of year! 
Zucchini pancakes are yummy too-grated zuchs mixed with an egg, some flour, some grated or finely chopped onions and salt. Throw 'em in a hot oily skillet-flip around 3 minutes. So good!

Roasting slices or cubes is another great way to use up the zuchs. They can be used for pizza topping, thrown in spaghetti sauce, put on sandwiches, in wraps, as a side dish, or just as a snack! Freeze in zippys, and thaw when ya run low.