So I made this gluten free version of zucchini bread using chick pea flour and it came out pretty good. I got a lot of raves about it so I decided to share the recipe on my blog.
3/4 cup coconut oil
1 cup of dark brown sugar
1/2 cup organic sugar
1/2 tsp lime zest
1 tbsp fresh squeezed lime juice
1 tbsp vanilla extract
1 medium to large shredded zucchini
2 1/2 cups of chick pea flour
2 tsp xanthan gum
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
3/4 cup shredded coconut (I used unsweetened)
Heat oven to 350 degrees. Grease the bottom and sides of a baking or bread pan.
In a large bowl mix eggs, coconut oil, sugar. Beat well together. Then add lime zest, lime juice, vanilla, zuchhini & coconut. Make sure all ingredients are blended well.
In a separate bowl mix together the dry ingredients. Be sure the are blended evenly.
Slowly pour the dry ingredients into the wet ingredients and mix as you go. The batter will become very thick. Once all the ingredients are mixed together evenly, pour into the greased baking pan and place in the oven for about 40-50 minutes. Check with a knife and see if it comes out dry. If not, bake for a little longer. Let cool and enjoy!