1 cup diced zucchini
2 eggs
1/2 cup canola oil
1 teaspoon gluten-free vanilla extract
1 cup brown rice flour
1/2 cup cornstarch,
2 tablespoons guam starch
1 teaspoon baking powder
1 table spoon cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup white sugar

reheat oven to 325 degrees F (165 degrees C). Grease a large loaf pan.
Combine diced zucchini, 2 eggs, 1/2 cup canola oil , and 1 teaspoon vanilla extract in a blender
pulse until mixture resembles a milkshake.

Whisk together 1 cup brown rice flour, 1/2 cup cornstarch, 2 tablespoons guam starch, 1 teaspoon baking powder, 1 table spoon cinnamon, 3/4 teaspoon baking soda, 1/3 cup white sugar, and 1/2 teaspoon salt in a large bowl. Stir zucchini mixture into flour mixture until batter is well blended; pour into prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.