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Foodie 411

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Zucchini Bread

This Recipe Is:

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

Ingredients

1 rounded cup
grated fresh zucchini
1 cup
sorghum flour
1/2 cup
tapioca starch, sometimes called tapioca flour
2 teaspoons
baking powder
1/2 teaspoon
baking soda
3/4 teaspoon
xanthan gum
1/2 teaspoon
fine sea salt
1 teaspoon
cinnamon
1 cup
brown sugar
1/3 cup
light olive oil or coconut oil
1 teaspoon
fresh lemon or lime juice
2
free-range organic egg whites, beaten or egg replacer, 1/4 cup liquid
1/4 cup
coconut, almond or soy milk
1/3 cup
chopped walnuts or pecans, optional

Instructions

Preheat your oven to 350°F. (You know all about checking the oven's temperature, now, right?) Line the bottom of a 9-inch loaf pan with a piece of parchment paper. Lightly oil the parchment paper.
Press the grated zucchini with a paper towel to remove as much moisture as you can. After pressing, fluff with a fork. Set aside.
In a large mixing bowl, whisk together the sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, sea salt, and cinnamon. Add in the brown sugar. Add the oil, lemon juice, egg whites or egg replacer, and the coconut milk. Beat to combine and continue to beat on medium high until the batter is smooth- about two minutes. Add in almost all of the shredded zucchini (I save out a few shreds to decorate the top of the loaf) and stir by hand to combine. If you are adding nuts, stir them in to distribute. Scoop and scrape the batter into the prepared loaf pan and using a silicone spatula, even out the top. Add a few shredded zucchini strands to the top.
Bake in the center of a preheated oven until the top is golden and firm, yet gives a bit when lightly touched. It should feel slightly springy. This may take anywhere from 50 to 60 minutes. It took 55 minutes for my zucchini bread to bake. Test with a thin sharp knife or a wooden pick- either should emerge with no crumbs or batter.

Reviewed July 16, 2012

From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com