1 large zucchini
3/4 cup sorghum flour
1/4 cup + 2 tbsp white rice flour
1/4 cup corn flour
2 tbsp almond flour
1/2 tbsp dry ener-g egg replacer*
3/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp xanthan gum
1 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp salt
1/4 cup + 2 tbsp cane sugar
1/4 cup brown sugar
1/4 cup vegetable oil
1/4 cup applesauce
3/4 tsp vanilla
1/2 cup chopped pecans (optional)
1/2 cup raisins (optional)
Shred the zucchini and set aside (you should end up with around 1 cup worth).
In a medium bowl, whisk or sift together the flours, egg replacer, baking powder, baking soda, xanthan gum, spices, and salt.
In a large bowl, whisk or beat together both of the sugars, oil, applesauce, and vanilla. Add the dry mix to the wet in batches, whisking or beating until thoroughly combined. Fold in the zucchini and the pecans and raisins, if using. Pour into a greased loaf pan and bake at 350 for 60-65 minutes, until a toothpick inserted into the center comes out clean.
If skipping the pecans and raisins, drizzle lemon glaze over the bread after it has cooled:
1 cup + 2 tbsp powdered sugar, sifted
3 tbsp fresh lemon juice (~1 medium lemon)
zest from half a lemon
Add the lemon juice and zest to a bowl, then gradually whisk in the powdered sugar, making sure to break up any lumps. Lay the cooled zucchini bread over a sheet of parchment paper and pour the glaze on top, making sure the sides are evenly covered. Place in the refrigerator for a half hour for the glaze to harden, then cover in plastic wrap.
*If unavailable, you can sub in corn/potato/tapioca/arrowroot starch.
