gluten free zucchini bread

By Jody

Ingredients

• 2 cups grated fresh zucchini
• 1 cup applesauce (unsweetened)
• 3/4 cup coconut palm sugar or other granulated sugar
• 1/2 cup light olive oil, melted coconut oil, or any light tasting oil
• 1 tablespoon vanilla extract
• 1 tablespoon apple cider vinegar or lemon juice (this reacts with the soda for rise)
• 1/8 teaspoon liquid stevia extract (optional, mimics 1/4 cup sweetener, depends on your sweet tooth)
• 3/4 cup brown rice flour
• 3/4 cup oat flour
• 1/2 cup tapioca flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon guar gum
• 1/2 cup chocolate chips (optional, but everything is better with chocolate!)

Preparation

Step 1

1.Preheat oven to 350 degrees.
2.In a large mixing bowl, combine the zucchini, applesauce, sugar, oil, vanilla and stevia, mix well.
3.Sprinkle in the dry ingredients in order over the top,
4.Carefully whisk the dry ingredients together before incorporating the wet ingredients.
5.Stir in chocolate chips.
6.Pour batter into prepared mini loaves or regular loaf pan. (I used 4 mini loaves).
7.Bake for 30 minutes (for mini loaves), and 75 minutes for a regular loaf. A knife inserted in the middle should come out clean, and you may need to bake longer to achieve this (moisture content of zucchini will vary).
8.Cool for 10 minutes and invert on a cooling rack to cool he rest of the way.