Gluten Free Zucchini Gingerbread - cooking recipe

Ingredients

1 1/2 cups zucchini, shredded
1/2 cup vegetable oil
2/3 cup brown sugar
1/3 cup molasses
2 eggs
2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup gluten-free flour
1/2 cup sorghum flour
1/2 teaspoon xanthan gum

Preparation

Preheat oven to 350\u00b0F.
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.