Gluten Free Zucchini Bread

This moist, flavorful zucchini bread is made with freshly milled millet and sorghum flours, two naturally gluten-free grains that bring a tender texture and subtle sweetness. The Bosch Universal Plus Stand Mixer makes quick work of shredding zucchini and mixing the batter. Serve it up and enjoy the perfect balance of comfort and nutrition.

350

Ingredients

3 C grated zucchini
6 oz millet
6 oz sorghum
3 tbsp ground flax seed meal
1/2 tbsp cinnamon
1/2 tsp ground ginger
1/2 tsp allspice
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp guar gum
1/3 C water
2 large eggs

Steps

Preheat your oven to 350 degrees F. Lightly grease a 9x5-inch loaf pan with nonstick spray and set aside.
Mill the sorghum and the millet grain
In the Bosch Mixer bowl, combine the freshly milled flour, sorghum flour, sugar, flaxseed meal, cinnamon, ginger, allspice, baking powder, baking soda, salt, and guar gum. Mix with the wire whips briefly to evenly distribute the dry ingredients.
Add in the water, eggs, and oil. Mix on medium speed until a thick, smooth batter forms.
Use the Large Slicer Shredder Attachment to shred the zucchini into the batter. Attach the dough hook and fold in the shredded zucchini or with the mixer on low speed.
Pour the batter into the prepared loaf pan and bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.

Zucchini Bread Recipe Video