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 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
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.