Gluten Free Zucchini Gingerbread

Total Time: 37 mins Preparation Time: 10 mins Cook Time: 27 mins

Ingredients

• Servings: 9
• 1 1/2 cups zucchini, shredded
• 1/2 cup vegetable oil
• 2/3 cup brown sugar
• 1/3 cup molasses
• 2 eggs
• 2 teaspoons vanilla
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1 cup gluten-free flour
• 1/2 cup sorghum flour
• 1/2 teaspoon xanthan gum

Recipe

• 1 preheat oven to 350°f.
• 2 grease and flour an 8" x 8" glass baking pan.
• 3 shred zucchini and squeeze out excess moisture.
• 4 use a mixer to beat the eggs and add the sugar, molasses, oil and vanilla.
• 5 sift together the dry ingredients.
• 6 slowly pour flour mixture into wet ingredients and mix until well blended.
• 7 mix in the zucchini by hand.
• 8 bake at 350f degrees for 27 minutes. let cool.
• 9 can be served with a sprinkling of confectioner's sugar or sweetened whipped cream.