Gluten Free Zucchini Bread
By: liz liz
Published: Tuesday, October 29, 2013 - 9:05pm

Ingredients




3  Eggs
1  Egg White
1  cup Sugar
1 ½  teaspoon Vanilla
¾   cup Butter, melted
1 ½  cups grated Zucchini
½  cup + 2 Tablespoons Sorghum
½  cup + 1 Tablespoon Brown Rice Flour
¼  cup Arrowroot
1  Tablespoon Potato Flour
½  cup  Walnut Meal
1  teaspoon Baking Soda
1  teaspoon Baking Powder
¾  teaspoon Guar Gum
½  teaspoon Salt
1  teaspoon Cinnamon
1  Tablespoon Lemon Zest

Preparation

1 Pre-heat the oven to 350 degrees.  Butter the inside of  a loaf pan. 2 In a separate bowl, combine the sorghum, brown rice flour, arrowroot, potato flour, walnut meal, baking soda, baking powder, guar gum, cinnamon and salt.  Place aside. 3 Grate the zucchini, I recommend processing zucchini in a food processor using the grating blade. 4 In a mixing bowl beat the egg and egg white with the sugar until fluffy. 5 Temper the melted butter into the egg and sugar batter by slowly drizzling the butter in while mixing the batter.  Thoroughly combine. 6 Add the vanilla extract and lemon zest.  Thoroughly combine.  Don’t over mix, as this can make batter to heavy. 7 Add the grated zucchini.  Mix thoroughly. 8 Pour into buttered loaf pan. 9 Bake in center of oven for one hour.  Allow to cool before serving.  Store overnight with wax paper and foil on top, then move into fridge.

About

This Gluten Free version of the classic Zucchini bread has a rich and moist crumb, warm flavor, an enticing delight…  Remember when increasing eggs, the butter must be increased as well.  The additional eggs provide structure and moisture.  Potato Flour helps keep baked goods moist, therefore the smallest addition is used in combination with other gluten free flours.