GF zucchini oat bread

Ahh bread...sweet, tasty, lovely bread!  We love bread, since Paulo's food allergy results I've learned to cook it in a whole new way.  Eliminating my beloved whole wheat flour and learning how to use things I'd never heard of before like sorghum flour.  I've baked some great breads that are safe for Paulo and delicious.  I have two go tos for his lunches, a honey oat bread and a buckwheat bread.  I have favorite muffins, pancakes and waffles, I still struggle with cakes, but I'm working on it!  What I wanted this weekend was a zucchini bread and I wanted to see if I could take a traditional recipe and tweak it to meet our gluten free and vegan baking needs...the result was a very moist and flavorful bread that we all-even the wheat eaters-loved.  Along with changing the flours to suit our needs, I cut the sugar in half and omitted the nuts due to the food allergy policy in Paulo's school.

GF Zucchini Oat bread

A Krista Kitchen Creation

adapted from Better Homes and Gardens

3/4 cup sugar

1 cup sorghum flour

1 cup brown rice flour

1/4 cup potato starch

1/4 cup tapioca starch

1 cup GF oats

1 tsp baking powder

3/4 tsp salt

1/2 tsp baking soda

2 1/4 tsp cinnamon

1/2 tsp xanthan gum

3 tbsp egg replacer mixed with water (or 3 eggs if you prefer)

1 cup applesauce

1/4 cup melted Earth Balance butter

1 tsp vanilla

2 zucchini, unpeeled and shredded

3/4 cup raisins

Preheat oven to 350 degrees F. Lightly coat a 9x5x3-inch loaf pan with cooking spray; set aside.

Combine 1 tablespoon of the sugar and 1/4 teaspoon of the cinnamon; set aside.

Combine flours with starches, oats, baking powder, salt, baking soda, xanthan gum, sugar and remaining cinnamon; set aside.

In a large mixing bowl beat egg replacer and water with electric mixer on medium speed for 2 minutes or until foamy. Add the applesauce, butter, and vanilla. Gradually add the dry mixture, beating on low speed just until combined. Stir in zucchini and raisins.

Spoon into prepared pan. Sprinkle with sugar-cinnamon mixture.

Bake for 1 hour and 20 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap and store several hours before slicing. Makes 16 slices-Mine will not yield 16 slices because I cut them way too thick!