Gluten Free Millet Zucchini Bread

Submitted by YummySmellsca

"While being relatively low fat, this gluten free loaf is insanely moist, with a texture similar to a partial whole wheat loaf and the perfect balance of cinnamon, ginger and allspice."

 

• Ready In: 1hr 45mins
• Ingredients: 15
• Yields: 1 9x5 inch loaf
• Serves: 12

ingredients

• 3 cups grated zucchini, squeezed dry (about 14 ounces)
• 6 ounces millet flour
• 6 ounces sugar
• 2 ounces sorghum flour
• 3 tablespoons ground flax seed meal
• 1⁄2 tablespoon cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon allspice
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon guar gum
• 1⁄3 cup water
• 2 large eggs
• 1⁄3 cup canola oil

directions

1. Preheat oven to 350°F. Lightly spray a 9- by 5-inch loaf pan with nonstick cooking spray. Set pan aside.
2. Whisk together millet flour, sugar, sorghum flour, flaxmeal, cinnamon, ginger, allspice, baking powder, baking soda, salt, and guar gum.
3. Add the water, eggs, and oil, stirring until a thick batter forms.
4. Fold in the zucchini.
5. Bake 1 hour 15 minutes, until tests done.