Made in mind for: Cristin Napier
1 C canola oil
2 C granulated sugar
3 eggs, beaten
2 tsp gluten free vanilla extract
1 C white rice flour
1 C brown rice flour
½ C tapioca flour
½ C gluten free oat flour
1 tsp baking soda
¼ tsp gluten free baking powder
2 tsp xanthan gum
1 TBS cinnamon
½ tsp nutmeg
2 C raw zucchini, grated
1TBS sugar in the raw, reserved
In stand up mixer, cream oil and sugar over medium high speed. Add beaten eggs and vanilla and mix until light and fluffy (about 1 minute).
In separate bowl, whisk together all dry ingredients to remove any lumps. Add ½ of mixture to the wet ingredients, mix on medium until incorporated. Add remaining dry ingredients and mix on medium until incorporated. With spatula, fold in the grated zucchini by hand.
Divide batter into a parchment lined and greased bread pan/s (recipe will yield one hearty 9”x5” pan or two 8”x3” pans). Sprinkle the top of each pan with one tablespoon sugar in the raw. Bake at 350 for approx. one hour until an inserted toothpick comes out clean. Cool and then unmold.