Tweaking - Debbie's Zucchini Bread

Oh, this recipe was delicious and turned out wonderfully. No goo, nicely browned, good flavor!! First of all, I will give you the original recipe as it is wonderful as well. Just not conducive to a gluten-free lifestyle.

Debbie's Zucchini Bread

3 cups unpeeled, shredded zucchini
3 tablespoons vanilla
3 eggs
1 cup oil
2 cups sugar
(mix together then add:)
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon baking powder
1 cup chopped nuts

Bake at 350 degrees Fahrenheit for about 1 hour in 1 bundt pan or 2 loaf pans (greased). Enjoy!

Anna's Zucchini Bread - Gluten-Free

3 cups unpeeled, shredded zucchini *note below*
3 tablespoons vanilla
3 eggs
1 cup oil
2 cups sugar
(mix together then add:)
3 cups + 2 tablespoons gluten-free flour mix
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon baking powder
1 cup chopped nuts

Bake at 350 degrees Fahrenheit for about 1 hour - 1 hour 10 minutes in 1 bundt pan or 2 loaf pans (greased). Enjoy!

*Note: I used frozen, then thawed and drained shredded zucchini and 1/2 cup zante currants, I am not sure how this affected the recipe, so eventually I will try it again...although right now all I have is frozen zucchini.

Debbie is a friend of my sister's from MN.