1 cup vegetable oil
2 cups dark brown sugar, packed
2 cups raw, unpeeled zucchini, grated
2 cups sorghum flour
1 cup arrowroot starch
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon vanilla
1 cup chopped pecans (break with your fingers to retain oil)
Preheat oven to 350 degrees. Grease pans. I prefer to make 24 cupcakes in muffin tins, which are easier to freeze individually. Or you can make 2 large loaves that are 9 x 5 x 3-inches.
Beat eggs. Add oil, sugar, and zucchini; mix well. In a separate bowl, whisk together sorghum flour, arrowroot starch, xanthan gum, salt, and baking soda; incorporate into zucchini mixture. Fold in vanilla and nuts. Pour into prepared pans. Bake in 350 degree oven. Bake muffin tins for 20-25 minutes; bake large loaf pans approximately one hour (convection oven: 325 degrees, and reduce time accordingly). Remove from pans after resting 10 minutes. Yield: 24 cupcakes or 2 loaves. Freezes well.
In its former wheat-filled form, this recipe goes back a long way (30 years or more), cut from the back of a box of brown sugar. Of course, there is no longer any wheat flour in the recipe, but that doesn’t seem to affect the taste in any way but to improve it. This is one of the recipes that my daughter says “doesn’t taste gluten-free” (which is supposed to be a compliment). It is also the best-loved recipe of my sister, who cannot have dairy—and many of my desserts have butter or cream...or both. You’ll love that this recipe is made without dirtying a mixer and uses only two bowls. You’ll also love the taste and the fact that you get 24 cupcakes full of zucchini delight.
But don’t skimp on the sugar—it’s needed to make this quick bread taste like a real cake. And I think it tastes gluten-free—because I think that gluten-free baking, when done properly, tastes great!