OK - so maybe the original version of this recipe is not by Brenda, but Brenda made this zucchini bread for me, and she shared the recipe with me, so she is now getting the credit. Truth be told, the credit should go to Gluten Free Goddess - amazing recipes and gorgeous pictures! There are several things that make this recipe so amazing. It has brown sugar in it, which gives a deep and rich sweetness. The recipe is gluten free and dairy free, and you could make it vegan if you want. It is a forgiving recipe, and this is not always the case for gluten-free recipes. You see, I had to substitute potato starch for tapioca starch (only to find out later I actually HAD the stupid tapioca starch...) and it still rocked. Enjoy every single bit of this treat - as it is so worth it! Next time I will try not to eat the whole loaf in 3 1/2 days...
Preheat the oven to 350F and grease a 9 inch loaf pan.
1 rounded cup of fresh, grated zucchini
1 cup sorghum flour
1/2 cup potato starch
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon fine sea salt
2 teaspoons cinnamon
2/3 cup brown sugar
1/3 cup light olive oil or coconut oil
2 egg whites, beaten or egg replacer (1/4 cup liquid)
1/4 cup soy milk
1 teaspoon fresh lemon or orange juice
1 1/2 tablespoons vanilla extract