1. Gather the ingredients.
   
2. Spray loaf pan with non-stick cooking spray and set aside.
3. Melt the Butter and set aside to cool a little.
4. In a Stand Mixer, using the paddle attachment (not the dough hook), mix the dry ingredients – GF Flour, Oat Flour, Dry Milk Powder, Psyllium, Sugar, Yeast, Baking Powder and Salt on Low until blended (about 1 minute).
5. In a separate bowl, whisk the Eggs with the 110 degree Water and melted Butter until well-blended.
6. Slowly add the Water mixture to the Dry Ingredients in the Stand Mixer, mixing on Low until all ingredients are blended, scraping sides as needed. Increase speed to Medium and mix for 6 minutes. Dough will look like cookie dough.
   
7. Using a rubber spatula that is sprayed with non-stick cooking spray, scrape dough into the prepared loaf pan and smooth out surface with wet hands. Note: if using an 8 1/2″ pan you will need to wrap a foil collar around the pan (staple ends together), in case dough rises above the top (see photo).
   
8. Spray or flick water with hands onto the top of the bread dough and cover loosely with plastic wrap.
   
9. Place in a warm spot to rise about 50% – usually about 1 hour.
10. Preheat oven to 350 degrees and put oven rack in the middle position.
11. When ready to bake, remove plastic and spray or flick water onto the top of bread and bake for 1 – 1 1/2 hours (our oven runs a bit hot, so I usually only bake my bread for 1 hour). Bread is ready when it turns golden brown and sounds hollow when tapped.
12. Let cool for about 10 minutes in pan. Then remove to a wire rack to cool completely. Enjoy with butter and honey (or your favorite jam).
    

1. Preheat oven to 350 degrees.
2. Gather all ingredients.
   
3. Spray two 8″ x 4″ loaf pans with the non-stick cooking spray. Sprinkle each pan with 1 Tablespoon Granulated sugar. Set aside.
   

Flour Mixture

1. In a large bowl, combine the flour, 1 cup granulated sugar, brown sugar and the next 5 ingredients (Note: if you’re adding Pecans or Walnuts, do so now).
   
2. Form a well in the center of the flour mixture. Set aside.
   

Zucchini Mixture

1. Using a food processor or handheld grater, shred the zucchini and place it in a strainer to drain the liquid – I use a wooden spoon to press zucchini against the strainer, as well as squeezing the shredded zucchini with my hands to get as much liquid out.

2. In a large bowl, whisk the milk, vegetable oil, vanilla extract and eggs until well blended. Add the shredded zucchini and mix well.

   

Making the Batter

1. Add the Zucchini Mixture to the center of the Flour Mixture.
   
2. Mix well using a fork to start with to help break up the shredded zucchini. Then switch to a spoon to ensure that you get all of the ingredients off of the bottom of the bowl.

Baking the Bread

1. Divide the batter between the two prepared loaf pans. If desired, you can also sprinkle the tops with more granulated sugar (I do not do this, as I find that the sprinkled sugar inside the pans is usually enough to satisfy our family’s sweet tooth).
2. Bake for 50-60 minutes (time will vary with each oven). Start checking the loaves around 45 minutes with a wooden pick. Loaves are done when pick comes out clean.
3. Cool in their pans on a wire rack for about 10 minutes.
   
4. Remove loaves from pans and cool completely on wire rack before slicing…if you can keep the rest of your family from pouncing on them!
5. Once completely cooled, slice and enjoy!