Delicious G-free Zucchini Bread! {adapted from Gluten Free Goddess}

Prep Time         Bake Time

------------         ------------

20 Minutes         Approx. 60 minutes

Preheat your oven to 350 F. Line a 9 inch loaf pan with parchment paper, and lightly oil it.

INGREDIENTS:

1 rounded cup of grated zucchini

1 cup sorghum flour

1/2 cup tapioca starch {or tapioca flour}

2 tsp. baking powder

1/2 tsp. baking soda

3/4 tsp. xantham gum

1/2 tsp. fine sea salt

2 tsp. cinnamon

1 cup brown sugar

1/3 cup light olive oil or melted coconut oil {I prefer coconut oil}

2 eggs {egg replacer=1/4 cup of liquid}

1/4 cup almond or coconut milk

1 Tbs. vanilla extract

OPTIONAL:

1/3 cup chopped walnuts or pecans

1/3 cup of chocolate chips

INSTRUCTIONS:

1.Press out as much moisture as possible from the grated zucchini.

2.In a large mixing bowl, sift or whisk together sorghum flour, tapioca starch, baking powder, baking    

soda, xantham gum, sea salt, and cinnamon. Add in the brown sugar.

3.Put the oil, eggs {or egg replacer}, and milk into the dry ingredients and mix until batter is smooth.

4.Add all but a few strands of zucchini into the batter and mix. If you are adding optional nuts or chips 

    mix those in as well.

5.Scoop batter into prepared loaf pan. Using a silicone spatula, even out the top. Add your few 

strand of zucchini to the top as a garnish.

Bake in the center of a preheated oven until the top is golden and firm but gives a little when lightly 

touched. The bake time should be between 50-60 minutes. Test consistensy by sticking a thin knife 

or toothpick into the center. It should come out with no crumbs or batter.

                                                    ~Keep Baking those beautiful messes! The Messy Baker