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Name: Blueberry Carob Coconut Zucchini Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 rounded cup zucchini grated, excess water squeezed out; 1 cup sorghum flour; 1/2 cup tapioca starch; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon xanthan gum; 1/2 teaspoon sea salt; 1 teaspoon cinnamon; 1/2 cup brown sugar; 1/3 cup coconut oil; 1/2 teaspoon white vinegar; 2 egg whites beaten; 1/4 cup coconut milk; 3/4 cup blueberries frozen; 3/4 cup carob or chocolate chips

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INGREDIENTS

1 rounded cup zucchini ; grated, excess water squeezed out
1 cup sorghum flour
1/2 cup tapioca starch
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 cup brown sugar
1/3 cup coconut oil
1/2 teaspoon white vinegar
2 egg whites ; beaten
1/4 cup coconut milk
3/4 cup blueberries ; frozen
3/4 cup carob or chocolate chips

Servings

INSTRUCTIONS

Preheat oven to 350. Line the bottom of a 9-inch loaf pan with a piece of parchment or wax paper and lightly oil it.

Press out as much moisture as you can from the shredded zucchini, I use my hands, but pressing with a paper towel of kitchen towel works, too. Fluff with a fork.

In a large mixing bowl, whisk together the sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, sea salt, and cinnamon. Add in the brown sugar.

Add the oil, white vinegar, egg whites, and the coconut milk. Beat to combine and continue to beat on medium high until the batter is smooth- about two minutes.

Add in the shredded zucchini stir to combine. Fold in blueberries and chips.

Pour the batter into the prepared loaf pan and using a wet spatula or hands, even out the top.

Bake in the center of a preheated oven until the top is golden and firm, yet gives a bit when lightly touched. It should feel slightly springy. This may take anywhere from 50 to 60 minutes. Test with a thin sharp knife or a wooden pick- either should emerge with no crumbs or batter. I ended up turning the oven down to 325 and cooking for an extra ten minutes to make sure the inside was done but the outside didn't brown too much.

NOTES

A little cream cheese spread on this was delicious enough, but then I added a bit of Dark Chocolate Dream peanut butter and it was like a birthday cake!

I made my own coconut 'milk' using 1/8 cup shredded, unsweetened coconut soaked in 1/4 cup hot water for five minutes, then pureed for a minute and strained out the coconut.

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Blueberry Carob Coconut Zucchini Bread

1 rounded cup zucchini grated, excess water squeezed out
1 cup sorghum flour
1/2 cup tapioca starch
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 cup brown sugar
1/3 cup coconut oil
1/2 teaspoon white vinegar
2 egg whites beaten
1/4 cup coconut milk
3/4 cup blueberries frozen
3/4 cup carob or chocolate chips

Preheat oven to 350. Line the bottom of a 9-inch loaf pan with a piece of parchment or wax paper and lightly oil it.

Press out as much moisture as you can from the shredded zucchini, I use my hands, but pressing with a paper towel of kitchen towel works, too. Fluff with a fork.

In a large mixing bowl, whisk together the sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, sea salt, and cinnamon. Add in the brown sugar.

Add the oil, white vinegar, egg whites, and the coconut milk. Beat to combine and continue to beat on medium high until the batter is smooth- about two minutes.

Add in the shredded zucchini stir to combine. Fold in blueberries and chips.
Pour the batter into the prepared loaf pan and using a wet spatula or hands, even out the top.

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Nutrition

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Serving Size: 1 Serving (162g)
Recipe Makes: 4 Servings

Calories: 623
Calories from Fat: 399 (64%)

Amt Per Serving		% DV

	Total Fat 44.3g	59 %
	Saturated Fat 32.9g	165 %
	Monounsaturated Fat 7.2g
	Polyunsanturated Fat 1.3g
Cholesterol 61mg		19 %
Sodium 331.3mg		11 %
Potassium 162mg		4 %
Total Carbohydrate 59.3g		17 %
	Dietary Fiber 1g	4 %
	Sugars, other 58.3g
Protein 2.6g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 623

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