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1
Pre-heat the oven to 350 degrees. Butter the inside of a loaf pan.
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2
In a separate bowl, combine the sorghum, brown rice flour, arrowroot, potato flour, walnut meal, baking soda, baking powder, guar gum, cinnamon and salt. Place aside.
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3
Grate the zucchini, I recommend processing zucchini in a food processor using the grating blade.
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4
In a mixing bowl beat the egg and egg white with the sugar until fluffy.
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5
Temper the melted butter into the egg and sugar batter by slowly drizzling the butter in while mixing the batter. Thoroughly combine.
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6
Add the vanilla extract and lemon zest. Thoroughly combine. Don't over mix, as this can make batter to heavy.
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7
Add the grated zucchini. Mix thoroughly.
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8
Pour into buttered loaf pan.
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9
Bake in center of oven for one hour. Allow to cool before serving. Store overnight with wax paper and foil on top, then move into fridge.
