Dairy-free and Gluten-free Zucchini bread

 1 rounded cup of fresh, grated zucchini (I partially peel my zukes, in stripes)
1 1/3 cup Rice flour (or you could use sorghum flour)
1/2 cup tapioca starch (I used tapioca flour, some people think these are the same, but I'm not so sure)
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 t guar gum (opt)
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1 cup brown sugar
1/3 cup light olive oil or coconut oil would be healthier, but I used veggie oil
1 teaspoon fresh lemon or lime juice
2 eggs beaten or egg replacer (1/4 cup liquid)
1/4 cup coconut milk

Option:

1/3 cup chopped walnuts or pecans

Press the grated zucchini with a paper towel to remove as much moisture as you can. After pressing, fluff with a fork. Set aside.

In a large mixing bowl, whisk together the rice flour, tapioca starch, baking powder, baking soda, xanthan gum, guar gum, sea salt, and cinnamon. Add in the brown sugar.

Add the oil, lemon juice, eggs or egg replacer, and the coconut milk. Beat to combine and continue to beat on medium high until the batter is smooth- about two minutes.

Add in the shredded zucchini, and stir by hand to combine. If you are adding nuts, stir them in to distribute.

Scoop and scrape the batter into the prepared loaf pan and using a silicone spatula, even out the top. 

I really like pouring it into a 9 by 13 pan, it doesn't need to cook as long (abt 30 minutes), and the kids think they are having a ton of zucchini bread. 

Bake in the center of a preheated oven until the top is golden and firm, yet gives a bit when lightly touched. It should feel slightly springy. This may take anywhere from 50 to 60 minutes. It took 55 minutes for my zucchini bread to bake. Test with a thin sharp knife or a wooden pick.

I changed this recipe up, from a website I like. Gluten-free Goddess. She uses a lot of crazy ingredients that I just don't always have. But if you have celiacs; rice flour, xanthan gum, and either tapioca or potato starch  are generally staples. 

Cook time: 1 hour

Yield: 1 9-inch loaf