Ingredients
- 1 lemon, juice and zest
- 1 drop lemon essential oil (optional)
- 1/2 cup grapeseed oil
- 1/2 cup honey, agave or maple syrup
- 2 eggs
- 2 teaspoons gluten free vanilla extract
- 1 cup shredded zucchini
- 1/2 tapioca starch
- 1/2 sorghum
- 1/2 chickpea flour
- 1/2 cup unsweetened shredded coconut
- 1 1/2 teaspoons gluten-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 tablespoon psyllium husk or 1 teaspoon guar gum
Directions
- Preheat oven to 350 F and grease a loaf pan.
- In a medium size bowl combine lemon juice, zest, essential oil, grapeseed oil, honey, vanilla and zucchini.
- In a separate bowl combine the flours, starch, baking powder, soda, salt, psyllium husk/guar gum.
- Combine and wet and dry ingredients and stir just until combined, don't over mix.
- Pour into prepared dish.
- Bake for 45-50 minutes or until inserted toothpick comes out clean.