Zucchini Bread

Marlene Mork (GF Utah group)

1 cup granulated sugar
1 cup brown sugar
3 cups bean or rice flour blend
1 1/2 tsp xanthan gum
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground soda
1/4 tsp baking powder
3 eggs, slightly beaten
1 cup vegetable oil
2 tsp vanilla
2 cups shredded zucchini, packed
1 cup chopped walnuts or pecans (optional)
1 cup raisins (optional)

1. In mixing bowl beat together sugars and oil. 
2. Add eggs and vanilla, beat until well blended. 
3. Stir in zucchini.
4. In another bowl combine rice flour, potato starch, tapioca starch,
   xanthan, salt, cinnamon, soda, and baking powder.
5. Add to creamed mixture and mix well.
6. Stir in walnuts and raisins, if desired.
7. Spoon into two greased and lightly rice-floured 8x4-inch loaf pans.
8. Bake at 350 degrees for 60 minutes or until tests done.