Quinoa Flour Zucchini Gingerbread

Ingredients:

• 2 eggs
• ⅓ cup vegetable oil
• ¾ cup brown sugar
• 1 teaspoon vanilla
• 1 tablespoon molasses
• 1 ½ -2 cups grated zucchini*
• 1 ¼ cups gluten-free flour mix (Bob’s Red Mill 1 to 1 mix)
• ¾ cup toasted** 1000 Springs Mill quinoa flour
• ½ teaspoon salt
• ¾ teaspoon baking soda
• ¼ teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• ¼ teaspoon cloves

Instructions:

1. Beat eggs; add oil and brown sugar. Beat well.
2. Add vanilla, grated zucchini and molasses; beat to combine.
3. Whisk dry ingredients together.
4. Add to wet ingredients and mix well.
5. Preheat oven to 350o .
6. Divide batter between 3 greased small loaf pans (7 ½ x 3 ½) or one 9 x 5 loaf pan.
7. Bake for 25 -30 minutes for small pans or 45-55 minutes for large pan.
8. Cool on rack for 5 minutes; remove from pans and cool completely.

*If the zucchini is small and moist, use 1 ½ cups; if it is large with firm flesh, peel it and use 2 cups of grated zucchini.

**Toast on baking sheet at 400o for 10 minutes, stirring once. Cool.