Zucchini Bread/Muffins

Zucchini Bread/Muffins

Zucchini Bread - Gluten free version

Ingredients:
4 eggs
1 ½ cups sugar
½ cup oil
2 tsp. vanilla
2 cups shredded zucchini
½ cup chopped walnuts
2 cups gluten free flour blend
1 ½ tsp salt
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. xantham gum

Oven 350 degrees. Makes 12 LARGE muffins.
Grease muffin tins. Beat eggs, oil, sugar, vanilla, and zucchini. Stir all dry ingredients together till well mixed and then add to wet ingredients. Stir in Walnuts. Pour into large muffin pans and bake 25 minutes. After they are cool, freeze leftovers in Baggies.
Enjoy. Soft and yummy.

Regular version this is the one I made all the years my boys were young.

Zucchini Bread
Makes 2 loaf pans.
3 eggs
2 ½ cups sugar
1 cup oil
1 TBSP vanilla
3 cups grated zucchini
½ cup chopped walnuts
3 cups flour
3 tsp. cinnamon
½ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
In mixer, mix eggs, oil, sugar, zucchini, vanilla. Mix dry ingredients well and add to liquids. Stir in walnuts. Pour into greased loaf pans and bake 350 degrees for 1 hour and 10 minutes, or until loaf springs back when finger presses it.