Jul 6, 2010

Zucchini Bread (2 loaves)

Preheat oven to 375°

4 large eggs
1 c. sugar
2/3 c. oil
1/2 c. apple sauce
2 tsp. vanilla
2 c. shredded zucchini, packed (~1 large)
1 c. brown rice flour
1 c. sorghum flour
2/3 c. potato starch
1/3 c. tapioca starch
2 tsp. xanthan gum
1 Tb. cinnamon
1 tsp. salt
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 c. walnuts, chopped (optional)


Beat together the eggs, sugar, oil, and vanilla on medium high speed for several minutes.  In a small bowl, combine the dry ingredients, except for the walnuts.  Add the dry ingredients to the wet ingredients and mix just until moistened.  Stir in the nuts.  Pour the batter into two sprayed/greased 9 x 5 inch loaf pans.  Bake at 375 degrees for 45-50 minutes or until a tester comes out clean.  Cool for 5 – 10 minutes in the pans, then transfer to a wire rack.

Recipe from www.glutenfreehomemaker.com

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