Elizabeth Knightly’s Zucchini Bread

(modified for the times and gluten free)


(for 1 pan of mini loaves)

3⁄4 c. sugar

1/3 c. brown sugar

1⁄2 c. butter

1 c. grated fresh zucchini

1 1⁄2 c. gluten free flour baking mix (Bella or Pamela’s are good) 1⁄2 tsp. baking soda

1 tsp. vanilla

1 1⁄2 tsp. cinnamon

Dash salt


Preheat oven to 375F.

Grease mini loaf pan.

Beat egg and sugars together.

Melt butter. Add melted butter and vanilla to egg and sugar mix.

Sift dry ingredients in separate bowl. Add dry mixture to egg and sugar and butter mixture. Mix with spoon and ladle into mini loaf pans, equal amounts in each.

Bake for approximately 40 minutes, or until a toothpick inserted is clean when removed.