1 cup sorghum flour
1/2 cup tapioca starch (sometimes called tapioca flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1 cup brown sugar
1/3 cup light olive oil or coconut oil
1 teaspoon fresh lemon or lime juice
2 free-range organic egg whites, beaten or an egg replacer that equals 1/4 cup liquid (Ener-G Egg Replacer works)
1/4 cup light coconut milk (or chilled coconut milk in a carton)
1/3 cup chopped walnuts or pecans (optional)
1) Preheat your oven to 350 degrees F. Line the bottom of a 9-inch loaf pan with a piece of parchment paper. Lightly oil it.
2) Press the grated zucchini with a clean 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 sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, sea salt, and cinnamon. Add in the brown sugar.
3) Add the oil, lemon juice, egg whites or egg replacer, and the coconut milk. Beat to combine and continue to beat on medium high until the batter is smooth- about two minutes.
4)Add in almost all of the shredded zucchini (I save out a few shreds to decorate the top of the loaf) and stir by hand to combine. If you are adding nuts, stir them in to distribute.
5) Scrape and scoop the batter into the prepared loaf pan. Using a silicone spatula, even out the top.
6) Add a few shredded zucchini strands to the top.
7) Bake in the center of a preheated oven until the top of the loaf is golden and firm, yet gives a bit when lightly touched. It should feel slightly springy. This may take anywhere from 50 to 60 minutes. It took 55 minutes for my zucchini bread to bake in a gas oven. Test with a thin sharp knife or a wooden pick- they should emerge clean with no moist crumbs or batter.
8) Cool on a wire rack. I remove my bread from the pan soon after to allow the loaf to cool. This keeps the bottom from steaming.
Makes a 9-inch loaf.
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