Cook The Book: Zucchini Bread

• Vegetable shortening, for pan
• White rice flour, for pan
• 1 1/4 cups white rice flour
• 1/4 cup cornstarch
• 1/4 cup sweet rice flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon xanthan gum
• 2 large eggs
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup grated zucchini

1. Preheat oven to 350u0b0F. Grease a 9x5-inch loaf pan.
2. In a medium bowl, whisk together the dry ingredients.
3. In a large bowl, whisk the eggs together with the oil until well combined and slightly frothy. (Use high speed on a handheld mixer or medium-high on a stand mixer.) Add sugar and vanilla; mix until sugar is dissolved. Add dry ingredients and blend until thoroughly combined, about 1 minute. (Use medium speed on a handheld mixer or medium-low on a stand mixer.) Using a wooden spoon, stir in grated zucchini. Pour the batter into prepared pan.
4. Bake for 60 minutes or until a tester inserted into the middle of the loaf comes out clean.
5. Place pan on a wire rack to cool, 10 minutes. Remove bread from the pan and place on rack to cool completely.

vegetable shortening, white rice flour, white rice flour, cornstarch, sweet rice flour, baking powder, baking soda, salt, ground cinnamon, xanthan gum, eggs, vegetable oil, sugar, vanilla, zucchini

Taken from www.seriouseats.com/recipes/2009/08/gluten-free-zucchini-bread-recipe.html (may not work)