Zucchini Bread

5 from 3 votes

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Servings: servings

Calories:

1 cup sugar - plus 1 tablespoon for topping if desired
½ cup butter at room temp - or other oil of choice
2 eggs
½ cup dairy free vanilla creamer - I use So Delicious brand
1 teaspoon pure vanilla extract
1 ½ cups finely shredded zucchini
2 cups gluten free flour blend with xanthan gum - I use Bob's Red Mill 1 to 1 Baking Flour
½ teaspoon salt
1 teaspoon baking soda
2 teaspoon cinnamon
½ cup unsalted walnuts, chopped - Optional

Preheat oven to 325 degrees. Grease a 9 x 5 loaf pan.
In a small bowl combine flour, salt, baking soda, cinnamon and walnuts.
In a large bowl, cream butter and sugar with a mixer. Add eggs and combine. Add vanilla creamer and vanilla extract, continue to combine with the mixer. Add the grated zucchini.
Once the zucchini is combined well, gradually add the dry ingredients with the mixer at a slow speed until combined completely.
Pour batter into the greased loaf pan. Sprinkle 1 Tablespoon of sugar on top and bake for 70-80 minutes. It will be browned and puffed and won’t feel mushy in the center with light pressure when it is done. Be careful not to over bake it or it can become dry and crumbly. Check to see if it is browning too quickly around 50-55 minutes, cover loosely with aluminum foil if needed to prevent too much browning.