1 1/2 cups gluten free flour ( i use bobs red mill )
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 cup organic coconut sugar
2 1/8 cups (215 g) grated zucchini
2 pastured organic eggs at room temperature
1/4 cup softened organic unsalted butter
1 teaspoon pure vanilla extract
Preheat your oven to 325°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.
In a large bowl, place flour, sugar, salt, baking soda, baking powder, cinnamon, and nutmeg. Whisk to combine well. Set aside the dry ingredients.
Place the grated zucchini, the eggs, butter and vanilla in a bowl and mix until well-blended. Create a well in the center of the bowl of dry ingredients, and add the wet ingredient mixture. Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula.
Place the loaf pan in the center of the preheated oven. Bake, rotating once, until the top is golden brown and a toothpick inserted in the center of each loaf comes out with a few moist crumbs attached (about 50 minutes). Remove from the oven and allow to cool for at least 30 minutes in the loaf pan before transferring to a wire rack to cool completely before slicing and serving.