| 13 | 65 | 276 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 50 min | 8 |
| 1 cup grated | Zucchini |
| 1 cup | Sorghum flour |
| 1/2 cup | Tapioca starch |
| 2 tsp | Baking powder |
| 3/4 tsp | Xanthan gum |
| 1 tbsp | Cinnamon |
| 1/2 cup | Coconut sugar |
| 1/4 cup | Maple syrup, pure |
| 1/3 cup | Coconut oil |
| 2 medium | Egg |
| 1/4 cup | Soy milk, unsweetened, plain |
| 1 tbsp | Vanilla extract, pure |
| 1 tsp | Lemon juice |
Preheat oven to 350°F.
Prepare a loaf pan by rubbing with a thin layer of coconut oil or butter and set aside.
Shred zucchini and squeeze in a towel. Set aside.
In a large bowl mix together sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, salt, and cinnamon.
In a separate bowl, melt coconut oil, add in coconut sugar, maple syrup, eggs, milk alternative, vanilla and lemon juice. Whisk together until combined.
Add wet ingredients to dry and mix until just combined.
Fold in zucchini and pour into loaf pan.
Cook 45-55 minutes or until toothpick comes out clean.
Cool and enjoy!
**Store in refrigerator.
| Grain | 0.8 |
| Meat Alternative | 0.1 |
| Vegetables | 0.2 |
