Zucchini Bread

[Guest guest]

I answered my own question, found a nice recipe in one of my sugar

free cookbooks and adapted it to gluten free. Turned out lovely.

 

Zucchini Bread

 

Mix well:

3/4 c. water + 2 tsp. guar gum (3 eggs)

1 c. olive oil

1 T. vanilla

 

Add and Mix:

2 1/4 c. brown rice flour

3/4 c. cornstarch (3 1/2 c. spelt flour)

1 T. baking powder

2 tsp. soda

1 tsp. stevia (I added some grape juice concentrate)

1 T. cinnamon

1/2 tsp. nutmeg

1/2 tsp. ginger

 

Stir in:

3 c. shredded unpeeled zucchini

1 c. chopped nuts

1 c. raisins (opt)

 

Divide into 2 greased loaf pans.

Bake at 350F for 1 hour. Remove from pan and cool.

 

Note: Frozen shredded zucchini can be used. Discard about half of

the juice from the zucchini.

 

It was a hit. Note the was, the boys consumed it in a matter of minutes.