*Zucchini-Nut Bread

Caution: High carb count - use sparingly
From The Candida Control Cookbook by Gail Burton
1 1/2 Cups + 2 tablespoons brown rice flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs, beaten
1/4 Cup clarified butter
1 teaspoon special vanilla flavoring (alcohol free)
1/4 Cup 100% pure vegetable glycerine
2 teasoons ground cinnamon
1/2 teaspoon ground nutmeg
1 pound zucchini, scrubbed and shredded
1 cup chopped or ground fresh walnuts

Preheat oven to 350 degrees F. Mix all ingredients, except zucchini and nuts, in a large bowl. Fold in zucchini and nuts; spoon mixture into a greased and floured 5 x 9 inch loaf pan. Bake 45 - 50 minutes. Test for doneness with a toothpick. Cool before slicing.
Freeze leftovers!


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