Gluten and Dairy free Zucchini bread

Zucchini's are in full swing out in the garden.  Which usually means baking bread with it.  However, since my recent switch to dairy and gluten free, my usual recipe was not for me.  So, I went searching for a similar recipe, but gluten free.  I didn't find anything that was what I wanted, but did find something to start with, then make my own.  Here's what I made my first go around.


1 cup sugar
2 eggs
2/3 cup vegetable oil (might decrease a bit next time)
1 1/4 cup gluten free AP flour blend.  I used King Arthur's
1 tsp. gluten free baking powder
1/2 tsp. xanthan gum
1/2 tsp baking soda
1/2 tsp salt
2 cups shredded zucchini
1/2 cup chopped pecans
1/4 cup golden raisins

Heat oven to 350 degrees.  Lightly grease bottom only of 9x5 inch loaf pan.

In large bowl, beat sugar and eggs with electric mixer until well blended.  Add oil and vanilla and beat until smooth.

In a separate bowl, Mix flour blend, baking powder, xanthan gum, baking soda and salt.  Gradually beat into egg mixture on low speed until blended.  Add zucchini and mix until blended.  Stir in nuts and raisins.  Pour batter into pan.

Bake 1 hour to 1 hour and 10 min. or until toothpick inserted in center comes out clean.  Cool in pan 15 min.  Remove from pan to cooling rack.  Cool completely, about 2 hours.