Gluten Free Zucchini Bread

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

Preparation

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