Mom's FABULOUS Gluten Free Zucchini Bread

So, this isn't EXACTLY my mom's recipe (since I always have to be contrary, right mom?)  I wanted to make it a little more weight watchers friendly and reduce the amount of sugar.  In quick breads like this, it's pretty safe to replace 1/2 the fat with applesauce.

Mom's Gluten Free Zucchini Bread

Gluten Free Zucchini Bread; one loaf with mini choc. chips

 

Makes 2 large loaves, or 3 smaller
48 slices, each slice is 2 points plus

Ingredients
2 cups sorghum flour
1 cup tapioca flour
1 cup potato starch
2 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon
2 tsp. xanthan gum
1 cups white sugar
1/2 cup brown sugar
1/4 cup butter
1 tsp. salt
1 Tbsp. vanilla
1-4 oz. container unsweetened applesauce (generous 1/3 cup)
3 eggs, lightly beaten
1 cup buttermilk
4 cups shredded zucchini, I used one monster zucchini from our garden with the large seeds scraped out.

1.  Preheat oven to 375 (350 for lower altitudes).  Grease 2- 9" loaf pans.  I have one smaller glass pan that I also prepared.

2. Combine dry ingredients in a bowl ~ Sorghum flour, tapioca flour, potato starch, baking soda, baking powder, cinnamon, xanthan gum.

3. In a stand mixer or by hand, cream mix sugar, butter, and salt on medium speed for 5 minutes.

4.  Mix in beaten eggs then applesauce then buttermilk.

5.  While the mixer runs on low, spoon in the dry ingredients. Stop the mixer and scrape down the bowl once. Mix a bit longer to incorporate any dry ingredients.

6.  Turn off mixer, remove the paddle and fold in the zucchini.

7.  Bake at 375 for 45 minutes.  Yummmmm!  BUT FIRST cool for 10 min, then remove from pan and cool completely.  It will dry out much more quickly if you don't allow it to cool first.

Optional addition: Mix in 3 tbsp. mini chocolate chips into one of the loaves.