Gluten Free Zucchini Gingerbread

Name: Gluten Free Zucchini Gingerbread
Prep time: 10 min
Cook time: 27 min
Total time: 37 min
Yield: 9-12 serving(s)
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

Submitted by Chrisbee

"A very moist and delicious gingerbread for those on a gluten free diet. So good you'd never know it was gluten free though, even the neighborhood kids ask me to make it!"

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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.