2 cups Arrowhead Mills organic pastry flour
1 cup wheat free flour (ground from ¼ cup organic short grain brown rice, ¼ cup organic steel cut oats and ¼ cup organic whole millet)
(Note: instead of the above flour mix you can substitute 3 cups of all-purpose flour)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
3 eggs
1 ½ cups sugar
2 tsp. vanilla
1 cup canola oil
3 cups grated raw zucchini
Preheat the oven to 350°F. Grease and flour two loaf pans.
Combine the flour with the baking soda, baking powder and cinnamon and set aside.
In another bowl, at a low speed with an electric mixer, beat the three eggs. Gradually add in the sugar and vanilla. Add in the oil. Add in the grated zucchini. Gradually add in the flour mixture. Pour the batter into the two prepared loaf pans. Bake for 45 minutes to one hour until loaf is firm.
- Recipe courtesy of Emily Dwass