Gluten-Free Zucchini Bread

I feel all warm and fuzzy inside when we slide a pan of this zucchini bread mix into the oven.
The cinnamon, fresh grated nutmeg and maple syrup - it smells like fall! I usually end up burning the
tips of my fingers as I try to "gingerly" slide a piece out of the pan well before it has cooled - so
that I can slather on some grassfed butter and celebrate Thanksgiving in my heart!

I always make two loaves - because the first one is mainly just for sampling purposes of course.
Actually, this bread freezes well (3-4 weeks) and I like to have a loaf or two in the freezer...
to make me and my family happy!!!

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Preheat over to 350 and grease two bread pans //

Mix together:

2 C. finely shredded (drained if needed) zucchini
1/2 C. melted butter (coconut or sunflower oil works well too)
1 C. sugar (or 1 1/2 C. pure maple syrup)
4 eggs
2 tsp. cinnamon
1/4 tsp. fresh grated nutmeg (or 1/2 tsp of ground nutmeg)
1 tsp. sea salt
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. xanthan gum

Then slowly add:

3 C. all-purpose GLUTEN-FREE flour (I use Bob's Red Mill)

Combine all ingredients well, pour into bread pans, and bake for 45-50 minutes.