Ingredients
1 stick Butter
1# Zucchini (4 medium, approx. 3 cups) trimmed and grated
1 cup Rice Flour
2/3 teaspoon Baking Powder
½ teaspoon Salt
2 Eggs
1/3 cup Sugar
Preparation
Heat oven to 350.
Butter 1 quart soufflé dish.
Squeeze Zucchini dry in cheesecloth and set aside. Sift together dry ingredients. Beat Butter until creamy. Add Eggs one at a time. Add Flour mixture and stir in Zucchini and sugar.
Pour into dish and bake until brown and springy, 50 minutes.
