Zucchini Gluten Free Bread with Cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9x5 loaf pan and line the bottom with parchment paper.
2. Grate the zucchini using the medium holes of your grater. Place the shreds in a clean kitchen towel and gently squeeze out the excess water until damp, not dripping.
3. In a medium bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon until no clumps remain.
4. In a large bowl, whisk the melted butter and brown sugar. Add the eggs one at a time, beating well after each, then stir in the vanilla extract.
5. Gently fold the dry ingredients into the wet mixture using a spatula. Once just combined, fold in the squeezed zucchini and any optional mix-ins until flour streaks disappear.
6. Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes.
7. Insert a toothpick into the center; it should come out clean or with a few moist crumbs. The top should be a deep golden brown.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.