Moist, dense and lightly sweet, no one will guess this quick bread is packed with zucchini and also completely gluten free. Using almond flour to create a delicate crumb, this is a delicious way to use up some zucchini and celebrate summer.
Preheat the oven to 350°F with its rack in the center. Grease a 9" x 5" loaf pan.
Press the water from the zucchini by placing the grated zucchini into a dishtowel. Wring the towel until no more water comes out. You'll end up with about 1 1/2 cups of zucchini. Set it aside.
Whisk together the flours, baking powder, baking soda, salt, xanthan gum, and cinnamon. Set them aside.
In a large bowl beat together the eggs, oil, sugars, and vanilla.
Add the dry ingredients and mix until fully combined. Stir in the zucchini.
Pour the batter into the prepared pan and bake the bread for 60 to 65 minutes, until it's started to brown and a cake tester inserted into the center comes out clean.
Remove the bread from the oven, and let it cool completely on a rack. Store well-wrapped, at room temperature, for several days; freeze for longer storage.
Yield: 1 loaf.
