Gluten-Free Vegan Chocolate Zucchini Bread

Ingredients

• 2 tablespoons ground flax seed
• 6 tablespoons hot water
• 1 cup brown rice flour
• 3/4 cup brown sugar
• 2/3 cup sorghum flour
• 1/3 cup cornstarch or potato starch
• 1/4 cup cocoa powder, natural or dutch-process
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground pumpkin pie spice or cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1/2 cup vegetable oil
• 1/2 cup gluten-free, dairy-free milk
• 1 1/2 cups grated zucchini

Directions

1. Set an oven rack in the middle and heat the oven to 350 degrees F. Lightly coat a 9- by 5-inch loaf pan with non-stick cooking spray. In a small bowl, whisk the ground flax seed with the water, then put it aside.
2. In a large bowl, whisk the brown rice flour, the dark brown sugar, the sorghum flour, the cornstarch, the cocoa powder, the baking powder, the baking soda, the pumpkin pie spice, the salt, and the xanthan gum until evenly mixed. Pour in the flax mixture, the oil, and the dairy-free milk, and whisk until the batter comes together. It will be thick.
3. Trade the whisk for a rubber spatula, then fold in the grated zucchini. Scrape the batter into the prepared pan and smooth it evenly.
4. Bake for about 70 minutes, until the loaf is set and a cake tester comes out clean. Cool the loaf in the pan for 5 minutes, then turn it out onto a wire rack.