Gluten Free Zucchini Bread

• 3 eggs
• 1 egg white
• 1 cup sugar
• 1 1/2 teaspoons vanilla
• 3/4 cup butter melted
• 1 1/2 cups zucchini grated
• 1/2 cup sorghum
• 1/2 cup brown rice flour
• 1/4 cup arrowroot
• 1 tablespoon potato flour
• 1/2 cup walnut meal
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon guar gum
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 tablespoon lemon zest

1. Pre-heat the oven to 350 degrees. Butter the inside of a loaf pan.
2. In a separate bowl, combine the sorghum, brown rice flour, arrowroot, potato flour, walnut meal, baking soda, baking powder, guar gum, cinnamon and salt. Place aside.
3. Grate the zucchini, I recommend processing zucchini in a food processor using the grating blade.
4. In a mixing bowl beat the egg and egg white with the sugar until fluffy.
5. Temper the melted butter into the egg and sugar batter by slowly drizzling the butter in while mixing the batter. Thoroughly combine.
6. Add the vanilla extract and lemon zest. Thoroughly combine. Don't over mix, as this can make batter to heavy.
7. Add the grated zucchini. Mix thoroughly.
8. Pour into buttered loaf pan.
9. Bake in center of oven for one hour. Allow to cool before serving. Store overnight with wax paper and foil on top, then move into fridge.

eggs, egg, sugar, vanilla, butter, zucchini, sorghum, brown rice flour, arrowroot, flour, walnut meal, baking soda, baking powder, guar gum, salt, cinnamon, lemon zest

Taken from www.yummly.com/recipe/Gluten-Free-Zucchini-Bread-1657542 (may not work)