The texture on this bread is sheer perfection. Tapioca and rice flours combine to make a dense, chewy, and satisfying bread for breakfast, lunch, or dessert. Also good smeared with honey walnut cream cheese!
1 stick butter, softened
1 Cup raw sugar
1/2 tsp salt
1 tsp baking powder
1 tsp each cinnamon, nutmeg, and ground ginger
2 Cups brown rice flour
1 Cup tapioca flour
2 zucchini, shredded
8 TB applesauce
Whip butter and sugar until fluffy. Beat in eggs, salt, baking powder, and spices. Stir in flours until fully incorporated. Add zucchini and apple sauce. I use unsweetened apple sauce. If using juice sweetened apple sauce, adjust sugar to taste. The apple sauce is measured in tablespoons because it is easier to scoop a 1 TB measure from the jar than to pour and make a huge mess. My goal is to end each recipe with as little mess as possible while still feeding everyone.
Turn batter into greased and floured loaf pan. This bread does not rise high. Bake at 375 degrees F for 40 minutes.
**This recipe can be made vegan by subbing bananas for eggs and using a quality butter substitute.