Zucchini Bread

I think that my zucchini bread is finally ready!  I hope you like it.  I love it and my kids devour it.  We make it about once a week.  I have also used raw honey but I found that there wasn’t enough liquid in the recipe to reduce and so it would turn out soggy.  I will keep working on it though.

Preheat your oven to 350 degrees. Spray bottom of bread tins with olive oil.

Ingredients:

2 rounded cups of fresh, grated zucchini
1 ½  rounded cups sorghum flour
¼ cup teff flour
¼ cup buckwheat flour
1 cup tapioca starch (sometimes called tapioca flour)
4 teaspoons baking powder
1 teaspoon baking soda
1 ½  teaspoons xanthan gum
1 teaspoon fine sea salt
2 teaspoons cinnamon
⅔ teaspoon nutmeg
¼ teaspoon cloves
1 ⅓ cups raw agave
4 tablespoons molasses
⅔ cup olive oil or coconut oil
2 teaspoons fresh lemon or lime juice
2 tablespoons coconut milk
2 egg whites, beaten

Option:
1/3 cup chopped walnuts or pecans

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 flours, tapioca starch, baking powder, baking soda, xanthan gum, sea salt, cinnamon, nutmeg, and cloves.

Add the agave, molasses, oil, lemon juice, and milk.  Beat to combine and continue to beat on medium high until the batter is smooth- about two minutes.

Add in the shredded zucchini and the beaten egg whites 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 shedded 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 45 to 50 minutes. Test with a thin sharp knife or a wooden pick- either should emerge with no crumbs or batter.
Yield: 2  9-inch loafs