1tablespoonapple cider vinegar or lemon juicethis reacts with the soda for rise
¾cupbrown rice flour
¾cupgluten free oat flouryou can make your own by whirring rolled oats in a blender or coffee grinder
½cuptapioca flour
2teaspoonsbaking soda
1teaspoonsalt
1teaspooncinnamon
1teaspoonguar gum
½cupchocolate chipsoptional, but everything is better with chocolate!
Instructions
Preheat oven to 350 degrees.
In a large mixing bowl, combine the zucchini, applesauce, sugar, oil, and vanilla. Mix well.
With the mixer running, sprinkle in the dry ingredients over the top,
Stir in chocolate chips.
Pour batter into greased mini loaves or regular loaf pan. (I used 4 mini loaves).
Bake for 30 minutes (for mini loaves), and 50 minutes for a regular loaf. A knife inserted in the middle should come out clean, and you may need to bake longer to achieve this (moisture content of zucchini will vary).
Cool for 10 minutes and invert on a cooling rack to cool the rest of the way.
Notes
Use 2 cups wheat flour in place of the rice, oat, and tapioca flours and omit the guar gum. (Wheat flour is not gluten free.)Use 2 eggs in place of the applesauce and omit the apple cider vinegar.