Zucchini Bread (Gluten-Free style)

You can hardly tell this bread is wheat-less. It comes out very light and airy. It freezes well, too!

3 Eggs
2 cups Sugar (cut back to 1 1/2 cups depending on you tastse)
1/4 cup Vegetable or Canola oil
1/4 cup Applesauce
2 tsp Vanilla
1 1/2 cups Corn Startch
3/4 cup Rice Flour (brown or white)
3/4 cup Tapioca Flour
1 TBS Xanthan Gum
1 TBS Cinnamon
1 TBS Baking Powder
1 tsp Baking Soda
2-3 cups Freshly Grated Zucchini (you can mix in carrots or yellow squash, too)
1/2 cup Walnuts (optional)
1/2 cup Raisins (optional)


~ Heat oven to 350 degrees
~Using the whisk attachment of an elecrtic mixer, beat eggs until frothy. Add in sugar, oil, and applesauce.
~ Mix all dry ingredients in separate bowl.
~ Change to dough hook attachment or whip attachment of mixer and slowly add dry ingredients to wet ingredients.
~After ingredients are combined. Add zucchini, nuts, and/or raisins.
~ Grease two loaf pans and pour batter into each one.
~Bake for approximately 1 hour and 1o minutes depending on your oven
~ If making muffins, grease muffin tins or use muffin papers. Bake for about 30 minuts at 350 degrees.

Enjoy!