Zucchini Bread
3 eggs
1 cup vegetable oil
2 cups dark brown sugar, packed
2 cups grated, raw, unpeeled zucchini (1 large zucchini is plenty)
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
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 each 9 x 5 x 3-inch.
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 350º oven. Bake muffin tins for 20-25 minutes, testing for doneness with a toothpick; bake large loaf pans approximately one hour. (Convection oven: 325 degrees, and reduce time accordingly). Remove from pans after resting 10 minutes. Yield: 2 large loaves or 24 cupcakes.
1 cup vegetable oil
2 cups dark brown sugar, packed
2 cups grated, raw, unpeeled zucchini (1 large zucchini is plenty)
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
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 each 9 x 5 x 3-inch.
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 350º oven. Bake muffin tins for 20-25 minutes, testing for doneness with a toothpick; bake large loaf pans approximately one hour. (Convection oven: 325 degrees, and reduce time accordingly). Remove from pans after resting 10 minutes. Yield: 2 large loaves or 24 cupcakes.