While browsing through Facebook, I came across a post that mentioned a really tiny farm stand, right in our own town, that sold seasonal, fresh produce and flowers. The kicker? A 90 year old man was the driving force behind the little farm. I couldn’t resist a visit. While there, my daughter and I picked up a few tomatoes and 2 very large zucchini and made these loaves right when I got home. Do yourself a favor, make this. Now. You won’t regret it. 
Ingredients:
- 3 large eggs
- 1 1/2 cups organic cane sugar or granulated sugar
- 3/4 cup oil
- 1/4 cup melted butter
- 3 to 4 cups grated zucchini, pressed in a strainer to release some of the liquid
- 1 1/2 teaspoons vanilla
- 3 cups plus 3 tablespoons gluten free flour (I only use Bobs Red Mill 1 to 1)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon allspice
- A little freshly grated nutmeg
Cinnamon Topping:
- 3 tablespoons butter, melted
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- a pinch of freshly grated nutmeg
- a pinch of kosher salt
- 1 1/2 tablespoons gluten free flour
Directions:
Preheat oven to 375 degrees. Spray two loaf pans (I adore my Fat Daddio’s, they are approximately 7X5X3) with non-stick spray, preferably coconut oil.
Start with making the topping. Melt the butter then stir in the sugar, cinnamon, nutmeg, salt and then add the flour. Keep over a very low flame until use. It will still be liquid-ish. That is what you want. (This it totally optional but we love a good sweet/spicy/slightly salty crunchy top on ours)
Grate your zucchini and press into a strainer (over a sink or vessel) to release some of the liquid, set aside.
Melt butter and combine with oil, set aside.
In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, allspice and nutmeg. Add salt and whisk.
In another bowl, whisk together the eggs, oil/butter mixture and vanilla. Add the wet ingredients to the dry and stir until combined. Fold in grated zucchini. Pour into the two loaf pans, dividing equally. Spoon the topping onto each loaf, then using a knife, swirl around a bit. Throw them into the oven for about 45 minutes. They are done when a toothpick comes out clean and when touched, the tops bounce back.
Cool for about 5 minutes on a cooling rack then, using pot holders, remove the loafs and let them cool on the rack. Then enjoy!!!
SWEET CAFFEINE 