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Gluten-Free Zucchini Loaf

Deliciously moist, this loaf is full of nutrients and is a great snack for anytime of the day!

1 ½ cups freshly shredded zucchini

½ cup olive oil

1 cup sugar or honey

2 eggs

2 teaspoons of vanilla

½ teaspoons baking soda

½ teaspoon cinnamon

½ teaspoon salt 

½ teaspoon baking powder

1 cup rice flour or sorghum flour

½ cup tapioca or potato starch

½ teaspoon zanthum gum

walnuts (optional)

Shred the zucchini and chop the walnuts and set them aside.In a mixer, beat the eggs then add the sugar, oil and vanilla. Mix well. Add the dry ingredients and and mix well. Add the zucchini and walnuts and gently mix with a spatula and pour into a greased and floured loaf pan.

Bake at 350F degrees for 75 minutes. Let cool and serve.

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