Gluten Free Coconut Sugar Zucchini Bread

3/4 C Coconut sugar (or ½ C honey)
2 eggs (egg yolks and whites separated)
3/4 C coconut oil
1/2 C almond milk
1 C chopped walnut
​1/3 C raisins
2 C grated zucchini (equals 1-10 inch zucchini)
1 3/4 C gluten free flour **
​1/3 C Almond flour
1tsp. baking soda
1tsp. baking powder
1tsp. cinnamon
2 tsps. Vanilla powder
1/4 tsp. allspice
 
**There many types of Gluten free flours that you can buy.  Also you can make your own mix too.
In this recipe I used 1 ¾ C of following mix.
1 C brown rice flour
1 C white rice flour
1/4 C sorghum flour
1/4 C tapioca flour
1/2 C arrowroot flour
1 Tbsp. xanthan gum
 
Making:
Separate egg yolks and whites in two large bowls.
Leave the whites aside for the moment.
Add coconut sugar and coconut oil in to the egg yolks,
Mix w/ electrical hand mixer until mixture becomes creamy.
Add Almond milk mix again with low speed for 15 seconds.
Fold in chopped walnut followed by grated zucchini using hand mixture (not electrical).
Mix all dry ingredients.
Fold in to the zucchini mixture.
Set the batter aside for a moment.
Mix egg whites w/ electrical mixer in high speed until becomes foamy,
Fold foamy egg white in to the batter just until incorporated.
Transfer the batter into butter and flour coated loaf pan,
Bake 55 minutes in 375 F preheated oven.
 
Serve once it cooled down along with cherry homemade preserve.
10/29/2016
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