Zucchini-Spice Bread

• 5.2 ounces white rice flour (about 1 cup)
• 4.6 ounces brown rice flour (about 1 cup)
• 1.05 ounces tapioca flour (about 1/4 cup)
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon xanthan gum
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 3/4 cup sugar
• 2 cups shredded zucchini (1 large)
• 1/2 cup canola oil
• 1/2 teaspoon vanilla extract
• 2 large eggs
• Cooking spray

1. Preheat oven to 350u0b0.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cinnamon, and next 6 ingredients (through nutmeg) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine sugar and next 4 ingredients (through eggs); stir with a whisk. Add to flour mixture, stirring just until moist.
3. Pour batter into an 8 x 4-inch loaf pan coated with cooking spray; smooth top with a spatula. Bake at 350u0b0 for 1 hour and 5 minutes or until very firm to the touch. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

white rice, brown rice flour, flour, ground cinnamon, xanthan gum, baking soda, baking powder, salt, ground ginger, ground nutmeg, sugar, zucchini, canola oil, vanilla, eggs, cooking spray

Taken from www.myrecipes.com/recipe/zucchini-spice-bread (may not work)