Zucchini bread - gluten free, corn-free

Original recipe from The Practical Produce Cookbook, which I think is the BEST cookbook for veggies out there!

Modified to fit my diet of no grain, no corn, no other allergens.

Wet Stuff:
3 eggs
1 1/2 cup sugar OR 1 cup honey (if using honey add an extra 1/2 to 1 cup flour mix)
1 tablespoon vanilla OR 1 vanilla bean blended to mush
1 cup Safflower oil
1 teaspoon cinnamon
1 teaspoon all spice

Veggie:
4 1/2 cups grated, unpeeled zucchini

Dry Stuff:
4 cups flour*
1 tablespoon baking powder (I use the Hain Baking Powder with potato starch)
1 teaspoon baking soda



* Flour = 50% besan (chickpea) flour, 25% sweet potato flour, 25% tapioca starch

Mix the dry stuff.  Mix the wet stuff until creamed together and completely mixed.  Add the zucchini and mix well.  Pour the wet stuff into the dry stuff and mix GENTLY with a spoon until combined.

Pour mixture into a GREASED cake pan.  Bake at 350 for 1 hour and 20 minutes.  Done when cooked through in the center.