Gluten-Free Zucchini Bread

Makes one 9 inch x 5 inch loaf


2 large eggs

3/4 - 1 c brown sugar

1/3 c cooking oil such as grape seed

1/2 c unsweetened apple sauce

1 tsp vanilla extract

1 c grated zucchini

1/2 c brown rice flour

1/2 c sorghum flour

1/2 c arrowroot flour

1 1/2 tsp cinnamon

1/2 tsp salt

3/4 tsp baking soda

2 tsp baking powder

1/2 c walnuts or raisins, or anything else you would rather, such as gluten-free chocolate chips


Preheat the oven to 375°F. Grease a 9 inch x 5 inch loaf pan with butter or oil.

Beat the eggs, brown sugar (starting with 3/4 c and adding more upon taste preferences), oil, applesauce, and vanilla on medium speed.

In a separate small bowl, combine the flours, cinnamon, salt, baking soda and powder.

Slowly add the dry ingredients to the wet ingredients, and mix on slow until combined.

Stir in the shredded zucchini and nuts or raisins.

Pour the batter into the loaf pan, and place in the oven.

Bake for 45-50 minutes, then allow to cool for 5-10 minutes.