Gluten-Free Zucchini Bread

Preheat your oven to 350°F.

In a medium bowl, whisk or sift together the following dry ingredients :

3/4 cup sorghum flour
1/4 cup + 2 tbsp white rice flour
1/4 cup corn flour
2 tbsp almond flour
3/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp xanthan gum
1 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp salt
1/2 tbsp dry ener-g egg replacer

In a large bowl, whisk together the following wet ingredients:

1 large zucchini, shredded (1 cup worth)
1/4 cup + 2 tbsp cane sugar
1/4 cup brown sugar
1/4 cup vegetable oil
1/4 cup applesauce
3/4 tsp vanilla

Add the dry mix to the wet in batches, gently whisking until thoroughly combined.

Optionally, you can fold in the following:

1/2 cup chopped pecans (optional)
1/2 cup raisins (optional)

Pour into a greased loaf pan and bake for 60-65 minutes, until a toothpick inserted into the center comes out clean.

If you skip the pecans and raisins, drizzle lemon glaze over the bread after it has cooled. To make, whisk together the following ingredients in a medium bowl, gradually adding the powdered sugar and breaking up any lumps as you go:

1 cup + 2 tbsp powdered sugar, sifted
3 tbsp fresh lemon juice (~1 medium lemon)
zest from half a lemon

Lay the cooled zucchini bread over a sheet of parchment paper and pour the glaze on top, making sure the sides are evenly covered. Place in the refrigerator for a half hour for the glaze to harden, then cover in plastic wrap.