Zucchini bread (gluten-free)

I've been watching a fair amount of Call the Midwife lately. One of the many things I enjoy about the series is the culture, specifically, the practice of offering tea to all visitors. I appreciate the little rituals of hospitality and how second-nature they become if you practice them frequently. If you came to visit us, I'd make you coffee or tea—your preference—but I'd also want to have a little something ready to munch on as your enjoy your drink. Last time we visited my family in Minnesota, my mom made us homemade zucchini bread. I love the idea of having a go-to recipe for when we have guests (see this recent post for more of our favorite go-to recipes). And for our visitors? I think that homemade zucchini bread is just the thing (thanks, mom, for the inspiration)!

This bread is perfectly fall-ish with just enough spice, and it's hearty enough for breakfast or a snack with your coffee or tea.

Zucchini Bread (gluten-free)

adapted from Cooking Light

• 1.5 cups all purpose gluten free flour (I like King Arthur or the blue Bob's Red Mill blends)
• 1 tsp. xanthan gum
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 1/4 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 3/4 c. coconut sugar
• 2 c. shredded zucchini
• 1/2 c. olive oil (or melted coconut oil)
• 1/2 tsp. vanilla
• 2 large eggs

Preheat oven to 350 degrees. Brush the inside of a standard loaf pan (9" x 5" x 3") with a tiny amount of olive or coconut oil and a pastry brush (a paper towel works too).

Carefully spoon flour into measuring cups and add to a large mixing bowl. Add the baking soda, baking powder, salt, and spices. Whisk the contents of the bowl together.

In a separate, smaller bowl, mix together the sugar, zucchini, oil, vanilla, and eggs. Make a well in the dry mixture and add wet ingredients, stirring until just combined (take care not to over-mix at this point).

Pour batter into prepared pan and smooth the top with a spatula. The batter will be relatively thick. Bake at 350 degrees for approximately 1 hour, or until very firm to the touch. Allow to cool in the pan for 15 minutes, then transfer to a wire cooling rack.

Slice, serve to people you love, and enjoy! Makes one loaf.