Zucchini Bread

Original Recipe, handed down from my Great Grandma Fern:
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3 eggs
2 c grated zucchini
1 c oil
2 c sugar
2 t vanilla
1 t soda
1/4 t baking powder
3 t cinnamon
1/4 t salt
3 c flour
3/4 c chopped nuts

Bake 325° for 1 hour, two loaves.
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The biggest problem I've had at adapting this to be gluten-free is having the bread get done in the middle. So rather than deal with that, today I made zucchini muffins, which are much much easier to get done. They also travel better. I suspect that what I need to do for the bread is decrease the amount of dough in each pan, so maybe dividing it between three loaf pans would work. Anyway, here are my modifications and notes:
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4 eggs (eggs help bind GF stuff together, so I almost always add an extra one)
2 c + grated zucchini (I had a bit left over after grating, so I just threw it in)
1 c oil
2 c sugar
2 t + vanilla (I've always used extra vanilla in this)
1 t soda \
1/2 t baking powder (GF flours tend to be heavier, so adding extra leavening is a good idea)
1 t egg replacer /
1 t xanthan gum (makes GF flour stick together)
4 heaping t cinnamon (see comment on vanilla)
1/4 t salt
3 c four-flour white bean mix (Bette Hagman's 4-flour bean mix, but with white bean in place of garfava)
3/4 c chopped walnuts (pecans also work well)

Divide among muffin cups (I filled two full muffin pans and had just enough left over for two ramekins). Bake at 375° for 20-25 minutes. (The GF version seems to do better at a higher temperature)
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