Getting baked goods to rise and then cook before they have time to collapse is challenging if you can't use gluten, eggs or any bean, pea or corn derivatives (pea flour, garbanzo flour, soy flour, xanthan gum, etc.). This recipe relies on the following principles to produce zucchini bread with a good texture rather than a strange, flat loaf:
- Chilling the ingredients beforehand helps keep the dough stiffer as it starts to cook.
- A thin layer of dough or batter will cook faster than a thick one. Keep your dough a half-inch deep or less.
- A higher temperature will cook your dough faster, and works fine for a thin layer of dough.
- Metal conducts heat better than glass. Use a metal pan.
- Increasing the contact area between the dough and the conductive metal will help the dough cook faster. Use a metal muffin pan rather than a metal cake pan or loaf pan.
1/2 c. grated zucchini
3 Tb. liquid
2 Tb. flaxseed meal
1/2 c. sugar (See Sugar in the Glossary)
1/4 cup palm oil shortening
1/2 tsp. vanilla extract 3/4 c. sorghum flour
1/4 c. buckwheat flour
1 tsp. baking soda
2 tsp. cream of tartar
1/2 tsp. salt (See Salt in the Glossary)
Squeeze the excess moisture out of the zucchini.
In a small saucepan, stir the flaxseed meal into 3 Tb. liquid (any variety of milk or "milk" you are not allergic to [See Milk in the Glossary], lemon juice, the juice you squeezed out of the zucchini and/or water). Heat just until the mixture bubbles and thickens. Mix the flaxseed meal mixture with the sugar, shortening and vanilla. Stir in the zucchini and refrigerate.
Stir together the sorghum flour, buckwheat flour, baking soda, cream of tartar and salt. Refrigerate this mixture too. Wait for 1/2 hour.
Preheat oven to 450 degrees.
Grease ten 2" muffin cups. Mix the zucchini mixture and the flour mixture to make a stiff dough. Divide the dough among the ten greased muffin cups. Bake for 18-20 minutes, until lightly browned.
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