Guest Post by Jenny Manseau, Culinary Arts/Culinary Nutrition student and author of the blog, Creative Cooking Gluten Free. Moist Ingredients: 1 cup finely diced zucchini (washed but not peeled) 2 egg 1⁄2 cup canola oil 1 teaspoon gluten-free vanilla Dry Ingredients: 1⁄2 cup white rice flour 1⁄2 cup sweet rice flour 1⁄4 cup corn starch 2 Tablespoons tapioca starch 1⁄2 teaspoon xanthan gum 1 cup sugar 3⁄4 teaspoon baking soda 1 teaspoon baking powder 1⁄2 teaspoon salt 1 teaspoon cinnamon 1/3 cup chopped walnuts* Zest from one small lemon* Glaze Ingredients: 1 Tablespoon powdered sugar 1⁄2 teaspoon lemon juice Directions: Combine moist ingredients and mix well. Set aside. Combine the dry ingredients by mixing together well in a large bowl. Add moist ingredient mix to dry ingredient mix. Stir until blended well. Pour mixture into a greased bread pan. Bake 1 hour at 325 °. Check center for doneness with a toothpick. Remove from oven and let cool for a 10 minutes before transferring to a wire rack. Prepare glaze, which should be runny. Drizzle with glaze if so desired, and serve. About the Author: Jenny Manseau is a Culinary Arts/Culinary Nutrition student and author of the blog Creative Cooking Gluten Free. Jenny created her website after being diagnosed in 2008 with Celiac Disease and takes many “regular” every day recipes and alters them to the gluten-free diet.