Gluten-Free Zucchini Bread
"By the end of the summer, we're all overloaded with zucchini. We've sauteed it, made it into fritters, used it as pasta noodles, and tried to give it to our neighbors. But they've been growing zucchini too. What to do with all that zucchini? Make some of this zucchini bread, of course. It's spiced with cinnamon, nutmeg, and cardamom, slightly sweet, and super moist. Best of all, it doesn't taste of zucchini at all. Pick another zucchini out of the garden...."
INGREDIENTS
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1 large zucchini
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210 grams all-purpose gluten-free flour mix
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1 teaspoon psyllium husk
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1 teaspoon baking powder
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1/4 teaspoon baking soda
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1 teaspoon cinnamon
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1/2 teaspoon nutmeg
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1/4 teaspoon cardamom
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1/2 teaspoon salt
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1 egg
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1/2 cup white sugar
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1/3 cup brown sugar
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1/4 cup olive oil
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1/4 cup Greek yogurt
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1 teaspoon vanilla extract
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