Zucchini Bread

I have been looking at some muffins my roommate made and decided that I needed to make zucchini bread (I also need to be studying for a statistics final which helps me to cook too).  This is is nice and moist and is a flexible recipe so you can adapt it to your needs.  I made this with both butter and oil and it takes much longer to cook when using oil.






Zucchini Bread

1 1/2 cups of grated zucchini
1 1/2 cups gluten-free flour (I used 1 cup sorghum 1/2 cup starch, I used better batter for my starch which has rice but tapioca would work too)
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
2 eggs or egg replacement
1 tablespoon lemon juice
1/4 cup milk (I used coconut milk)
1/3 cup of oil, coconut oil or melted butter

Grate the zucchini and squeeze out all the water that you can in your hands.

Put all the dry ingredients in a bowel and mix.

Add everything but the zucchini and mix well until smooth.

Stir in the zucchini

Pour into a greased bread pan or 8x8 pan

Bake at 350 for about 1 hour in bread pan or about 30 minutes in an 8x8 pan (pay attention to this part because I am not totally sure about the time and the time will change with the type of fat that you have used)