Gluten-Free Zucchini Bread
CDKitchen https://www.cdkitchen.com
Serves/Makes: 12 | Ready In: 1-2 hrs
Ingredients:
2/3 cup white rice flour
2/3 cup sweet rice flour (available from Asian supermarkets)
1/2 cup potato starch
3 1/2 tablespoons tapioca starch
1 teaspoon baking soda
1/2 teaspoon xanthan gum
1/8 teaspoon salt
1 stick butter (not margarine)
1 cup sugar
2 eggs
1 1/4 cup grated zucchini
2/3 cup chopped walnuts
Directions:
Preheat oven to 350 degrees F. Lightly grease 9" x 5" loaf pan; dust with rice flour.
Mix together flours, potato starch, tapioca starch, baking soda, xanthan gum, and salt. Set aside.
Cream the butter until white. Add the sugar and beat until fluffy, about 5 minutes. Add the eggs and briefly beat until well mixed.
Stir in the zucchini. Stir in the dry ingredients until blended. Fold in the nuts. Pour the batter into the pan. Bake 1 hour.
Adapted from a banana bread recipe in "Gluten-Free Baking" by Rebecca Reilly.
Recipe Location: https://www.cdkitchen.com/recipes/recs/404/GlutenFree_Zucchini_Bread51940.shtml
Recipe ID: 7224
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