3 cups (420 g) all purpose gluten free flour
1 1/2 teaspoons xanthan gum (omit if your blend already contains it)
1 tablespoon baking powder
3/4 teaspoon kosher salt
4 ounces Parmigiano-Reggiano cheese, finely grated
3 ounces sharp white cheddar cheese, grated
9 ounces grated zucchini (from about 1 medium zucchini)
1/2 cup (112 g) neutral oil (like canola, vegetable or grapeseed)
3 eggs (150 g, weighed out of shell) at room temperature, beaten
1/2 cup (113 g) plain whole milk yogurt, at room temperature
Preheat your oven to 350°F. Grease or line a standard 9-inch x 5-inch loaf pan and set it aside.
In a medium-sized bowl, place the flour, xanthan gum, baking powder and salt, and whisk to combine well. Add the grated zucchini, and the Parmigiano-Reggiano and cheddar cheeses, and mix to combine, breaking up any clumps in the grated zucchini or cheeses. In a blender or medium-size bowl, place the oil, eggs and yogurt, and blend (or whisk vigorously) until smooth. Create a well in the center of the dry ingredients, and pour in the wet ingredients. Mix until well-combined. The batter will be thick. Scrape it into the prepared pan and, with a wet spatula, smooth into an even layer. With a sharp knife, slice about 1/4-inch deep down the center of the loaf.
Place the pan in the center of the preheated oven and bake until lightly golden brown on top and a toothpick inserted in the center comes out clean (about 40 minutes). Allow to cool for at least 10 minutes in the pan before turning out onto a wire rack to cool completely. Slice and serve. Once completely cool, the sliced (or unsliced) bread can be wrapped tightly and frozen for longer storage.
Recipe first published on the blog in 2013. Ingredients multiplied by 1 1/2, method altered slightly, and recipe otherwise unchanged.
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