Gluten-free Zucchini Bread/muffin Recipe

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 1/2 cups sorghum flour
• 1 cup brown rice flour
• 1 cup tapioca flour
• 1 1/2 cups sucanat
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 1/2 teaspoons xanthan gum
• 2 teaspoons fresh lemon juice
• 1/2 cup natural applesauce
• 1/2 cup non-dairy milk substitute (so delicious coconut milk beverage)
• 1/3 cup coconut oil or 1/3 cup light olive oil
• 2 eggs
• 3 cups zucchini, grated
• 1/3 cup cacao, powder or 1/2 cup of allergen-free chocolate chips

Recipe

• 1 mix all the dry ingredients together first in a large mixing bowl, then add the wet ingredients and mix well. lastly add the heaping 3 cups of grated zucchini. the way i grate zucchini is on a cheese grater over a plate and it usually takes about 1 large zucchini to get about 3 heaping cups. use the juices and all the grated parts. mix all together and it is ready for putting in pans.
• 2 some baking options:.
• 3 this recipe will make either 24 muffin cups, or 2 loaf pans. you could also use 2 8x8 pans for this recipe, or even 1 9x13 pan. it makes a beautiful cake, bread, and muffin, so use for what you desire most. the muffins should be baked at 350 degrees for 20-25 minutes, the bread loaves should be baked at around 35-40 minutes, and a cake in a 9x13 should be around 30-40 minutes. just check on it and pull from the oven when it is a golden brown color and after tested with a pick comes out clean with nothing gooey. the best baking temp is at 350 degrees. after pulled from the oven, make sure you cool for at least 10-15 minutes before cutting into. and, let it be fully cooled before bagging up to freeze for best results.
• 4 other option:.
• 5 if you only want to make one loaf, then half this recipe and make just one loaf or 12 muffins.