Method:
- Preheat the oven to 160°C. Grease 2 loaf tins and line with baking paper.
- Sift the flour, baking powder, xanthan gum, bicarbonate of soda and spiced into a bowl.
- In another bowl, whisk the sugar, eggs, vegetable oil, vanilla extract to a creamy consistency. Add the flour mixture, walnuts and courgettes to the bowl and fold in.
- Pour the mixture into the 2 tins and bake in the oven for 55-60 minutes.
- Leave to cool in the tins for 20 minutes before removing onto a wire rack to further cook for at least 30 minutes before serving.
Source: 100 Best Gluten-Free Foods Book


