In a large bowl, combine:

·         2 cups Gluten Free Pantry Muffin and Scone Mix

·         1 1/2 to 2 teaspoons ground cinnamon

·         1/4 teaspoon ground nutmeg

·         1/4 cup chopped nuts (optional)

·         1/4 cup coarsely chopped raisins or 1/4 cup dried currants (optional)

·         Shred 1 1/2 cups raw zucchini; reserve.

In medium bowl, stir together:

·         2 whole eggs, beaten lightly with a fork

·         6 tablespoons vegetable oil

·         2/3 cup plain yogurt

·         1/2 teaspoon gluten-free vanilla extract

 

Pour wet mixture into dry ingredients and stir well to combine. Fold in 1 1/2 cups finely shredded raw zucchini (loosely packed). Stir until evenly distributed. Bake in 350 degree oven for

15-16 minutes or pour into a 4x8-inch lightly oiled loaf pan and bake 45 minutes or until cake tester inserted into center comes out clean.

Yield: 14 to 16 muffins or 1 loaf