In a large bowl, mix together:
1 stick of melted butter
1 c. organic evaporated cane juice
2 eggs
Mix well. In another bowl, mix well:
2 c. gluten free flour
1 1/2 t. baking soda
1/2 t. salt
1 t. xanthan gum
1 t. pumpkin pie spice
1/2 t. cinnamon
1/4 t. ginger
Add into wet ingredients, mix well, 1-2 minutes. Add:
1 1/2 c. grated zucchini (first press into colander to remove all moisture!)
1 t. vanilla
Stir until just mixed and put into well greased and sugared loaf pan. Bake 50-60 minutes until a toothpick inserted in center comes out clean. Cool in pan for 20 minutes. Remove from pan and cool completely on rack.
**for regular, gluten-friendly version, use whole wheat flour and omit xanthan gum.**
