Kitchen Wisdom Gluten Free Zucchini Bread brings the flavors and smells of Autumn in Vermont.  Moist and scrumptious, I hope you enjoy making zucchini bread for yourself!  Many culturally authentic Southern Italian (specifically Campanian) recipes I was raised with call for ground nuts.  I chose to use nut meal for increased protein, which helps increase cake structural bonds in gluten free baking. Enjoy!

   Makes 1 Loaf

3  Eggs

1  Egg White

1  cup Sugar

1 ½  teaspoon Vanilla

¾   cup Butter, melted

1 ½  cups grated Zucchini

½  cup + 2 Tablespoons Sorghum

½  cup + 1 Tablespoon Brown Rice Flour

¼  cup Arrowroot

1  Tablespoon Potato Flour

½  cup  Walnut Meal

1  teaspoon Baking Soda

1  teaspoon Baking Powder

¾  teaspoon Guar Gum

½  teaspoon Salt

1  teaspoon Cinnamon

1  Tablespoon Lemon Zest

Pre-heat the oven to 350 degrees.  Butter the inside of  a loaf pan.

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.

Grate the zucchini, I recommend processing zucchini in a food processor using the grating blade.

In a mixing bowl beat the egg and egg white with the sugar until fluffy.

Temper the melted butter into the egg and sugar batter by slowly drizzling the butter in while mixing the batter.  Thoroughly combine.

Add the vanilla extract and lemon zest.  Thoroughly combine.  Don’t over mix, as this can make batter to heavy.

Add the grated zucchini.  Mix thoroughly.

Pour into buttered loaf pan.

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.

“Zucchini Bread” by Liz Conforti, Forget What You Know About Wheat (c) 2013

Other Kitchen Wisdom Gluten Free Zucchini Recipes:

Zucchini Tuffo

Zucchini Puffs

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