For the veggie lover, try this more savory gluten-free zucchini bread as a side or snack!
3/4 c. Ener-G Rice Flour + Extra to coat baking pan
3/4 c. Ener-G Tapioca Flour
1 tsp. Ener-G Baking Soda Substitute
1 tsp. Ener-G Baking Powder
1 tsp. Ener-G Xanthan Gum
1/2 tsp. Salt
2 tsp. Lemon Zest
2 tsp. Ener-G Egg Replacer
4 Tbsp. Warm Water
1 c. Diced Zucchini
1/2 c. Vegetable Oil + Extra to coat baking pan
1/2 c. Brown Sugar
1 tsp. Vanilla
In a medium sized bowl, add all of the dry ingredients and whisk together gently until well combined. Set aside.
In another medium sized bowl, combine the Egg Replacer and the warm water and whisk until well combined. Add the zucchini, lemon zest, oil, brown sugar, and vanilla, and stir to combine. Add the dry ingredients into the wet ingredients and continue stirring to form the dough.
Cover the bowl of dough with a wet towel or paper towel and allow to rest for 30 minutes.
Preheat the oven to 350 degrees. Coat a 6x8 baking pan with oil and rice flour. Add the dough to the baking pan. Bake the bread for 1 hour and 15 minutes.
Allow to cool for 20 to 30 minutes before serving.