Zucchini Bread

Modified a zucchini bread recipe I found online to make it gluten-free. I've done this before with a different mix of gluten-free flours and this time I used the Brown Rice Flour Mix from "Gluten-Fee Baking Classics"—both times the results were delicious. That being written, I think for the next batch I'll reduce the cinnamon by 1 tsp and the sugar by 1/3 cup. I know it's really closer to a cake than a bread, but, in my opinion, the sweetness and cinnamon overpowered the zucchini.

Zucchini Bread IV (from Allrecipes.com)

INGREDIENTS
3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1/2 cup chopped walnuts
1 teaspoon salt
1/4 teaspoon baking powder
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda

DIRECTIONS
Preheat oven to 325 degrees F ( 165 degrees C).

Grease and flour two 8x4 inch loaf pans.

In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.

Bake for 60 to 70 minutes, or until done.

Notes:
Replaced flour with equal amount of Brown Rice Flour Mix and add 1 1/2 tsps of xantham gum.

I didn't have the correct size loaf pans; I used three smaller ones instead. Not sure of their size as I forgot what the dimensions (in centimeters, of course) were on the label.

Batter distributed evenly between three small loaf pans.

Fresh from the oven and ready to be eaten.