Zucchini Bread

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This bread is incredibly moist and savory. It’s even loaded with whole grains.  Unlike a lot of gluten-free baked goods, this bread keeps its moistness, too, so it will be just as delicious the day after you bake it as it is only hours out from the oven.

Bonus: it is a bread that contains vegetables!

Healthy, gluten-free baking really is fabulous to both make and eat!

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Zucchini Bread

INGREDIENTS
1/2 cup             Millet Flour
1/2 cup             Potato Starch Flour
1/4 cup             Sorghum Flour
1/4 cup             Amaranth Flour
1 teaspoon       Baking Powder
1 teaspoon       Baking Soda
1 teaspoon      Xanthan Gum
1.5 teaspoons Cinnamon, ground
1/4 teaspoon  Sea salt
1 large                Egg
1/3 cup              Oil, Olive
1/2 cup              Apple sauce, unsweetened
1/2 cup              Sugar
1.5 teaspoons   Vanilla extract
1.75 cups            Zucchini, shredded
1/2 cup                Walnuts, chopped

PREPARATION
Preheat oven to 325 degrees.

Sift together in a large bowl the flours, baking soda, baking powder, xanthan gum, cinnamon and salt.

In a medium bowl mix together the eggs, oil, apple sauce, sugar and vanilla extract. Mix the liquid ingredients into the dry. Add the zucchini and walnuts and stir to combine.

Pour batter into a greased bread pan. Bake bread for 45- 60 minutes, or until toothpick comes out clean.

Cool bread for 20 minutes, then remove from pan.

Makes 12 Servings.