Preheat the oven to 350.
Mix thoroughly:
1 c sugar (it came out pretty sweet, so under 1 c is okay)
1/2 c brown rice flour
1/2 c white rice flour
1/2 c tapioca starch
1 1/2 t baking powder
1/4 t salt
1/4 t xanthan gum
nutmeg and cinnamon
Stir in to the dry mix:
1/2 c grapeseed oil
1 egg
1 t vanilla extract
When all is mixed, add:
1 c grated zucchini
Pour into a greased loaf pan. Bake for 45-50 minutes. Let cool completely
before removing from pan. Will keep for more than 2 days, but we finished
eating it by then.
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