Gluten Free Zucchini Gingerbread
- Ready In:
- 37mins
- Ingredients:
- 14
- Serves:
-
9
ingredients
- 354.88 ml zucchini, shredded
- 118.29 ml vegetable oil
- 157.80 ml brown sugar
- 78.78 ml molasses
- 2 eggs
- 9.85 ml vanilla
- 2.46 ml baking soda
- 2.46 ml cinnamon
- 2.46 ml ginger
- 2.46 ml salt
- 1.23 ml baking powder
- 236.59 ml gluten-free flour
- 118.29 ml sorghum flour
- 2.46 ml xanthan gum
directions
- Preheat oven to 350°F.
- Grease and flour an 8" x 8" glass baking pan.
- Shred zucchini and squeeze out excess moisture.
- Use a mixer to beat the eggs and add the sugar, molasses, oil and vanilla.
- Sift together the dry ingredients.
- Slowly pour flour mixture into wet ingredients and mix until well blended.
- Mix in the zucchini by hand.
- Bake at 350F degrees for 27 minutes. Let cool.
- Can be served with a sprinkling of confectioner's sugar or sweetened whipped cream.
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RECIPE SUBMITTED BY
I'm a stay at home mom of five. I love to garden and cook.