Gluten-Free Zucchini Bread

Ingredients

• 3 cups unpeeled, grated zucchini
• 6 ounces millet flour
• 6 ounces granulated sugar
• 2 ounces sorghum flour
• 3 tablespoons ground flaxmeal
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon xanthan gum
• 6 tablespoons water
• 2 large eggs
• 5 tablespoons vegetable oil

Directions

1. Heat your oven to 350 degrees F. Coat a 9- by 5-inch loaf pan lightly with nonstick cooking spray, then put the pan aside.
2. Lay the zucchini on a big, dry kitchen towel. Wrap it completely in the towel, then twist the ends to squeeze out the excess moisture. Move the zucchini to a large cutting board and chop it roughly. You can leave it unchopped if you prefer, but this helps the bread bake up with a more even texture instead of long zucchini strands running through it. Set the zucchini aside.
3. Whisk together the millet flour, granulated sugar, sorghum flour, and flaxmeal, then add the ground cinnamon, ground allspice, baking powder, baking soda, salt, plus xanthan gum and whisk again. Add the water, eggs, and vegetable oil, and keep whisking until you have a thick batter. Trade the whisk for a flexible spatula and stir the zucchini into the batter.
4. Scrape the batter into the prepared pan and spread it evenly. Bake until the loaf is golden brown and a cake tester inserted into the center comes out clean. Let the bread rest in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.