Zucchini Bread

Surprisingly, this is an absolute favorite in my house. My oldest asks for this bread all the time and my husband raves about it. I made a few changes from the original recipe found here It makes 2 loaves also which means it lasts more than one day.

3 eggs
1/3 c. oil
½ c. applesauce
1 ½ c. sugar
1 ¼ c. millet flour
½ c. rice flour
½ c. sorghum flour
½ c. tapioca flour
¼ c. potato starch
2 ½ tsp. cinnamon
1 tsp. xanthan gum
1 ½ tsp. guar gum
2 tbsp. flaxseed meal
1 tsp. salt
1 tsp. baking soda
¼ tsp. baking powder
½ c. almond meal
2 c. grated zucchini

Pre heat oven to 350 degrees. Coat 2 loaf pans with cooking spray. Set aside. Combine millet flour through almond meal with whisk. Set aside. Whisk together eggs, oil and applesauce. Add sugar and mix well. Add dry ingredients to the wet. Beat to mix well. Fold in zucchini. Pour batter into prepared loaf pans. Bake 50-60 minutes until toothpick inserted in the middle comes out clean.

This stuff is so good. I took a loaf to a ladies Bible study I attend and even all the gluten loving women there thought it was quite tasty (the ultimate compliment to any gluten free baker). Enjoy your veggies!