Zucchini Bread

¾ cup brown rice flour
¾ cup chickpea (garbanzo bean) flour
1 ½ teaspoons xanthan gum
¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons cinnamon
2 eggs
½ cup canola or safflower oil
½ cup whole, raw demerarra sugar
1/3 cup maple sugar (available at some health food stores, or order online)
½ teaspoon pure vanilla extract
1 cup grated zucchini (with skin)
1/3-1/2 cup chopped pecans or walnuts (optional)

In a medium bowl, combine brown rice flour, chickpea flour, xanthan gum, baking powder, baking soda, salt and cinnamon, and mix well. In a mixing bowl, beat the eggs until fluffy, then add the oil, sugars and vanilla. With a spatula, mix the dry ingredients into the wet ingredients. Stir in the zucchini and nuts. Pour into a well oiled 8-inch loaf pan and smooth the top. Bake in a pre-heated 325 degree oven 45-55 minutes (check after 45 minutes). Remove the loaf when a toothpick inserted in the center comes out almost clean.

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