Gluten Free Millet Zucchini Bread

• 3 cups grated zucchini, squeezed dry (about 14 ounces)
• 6 ounces millet flour
• 6 ounces sugar
• 2 ounces sorghum flour
• 3 tablespoons ground flax seed meal
• 1/2 tablespoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon guar gum
• 1/3 cup water
• 2 large eggs
• 1/3 cup canola oil

1. Preheat oven to 350u0b0F. Lightly spray a 9- by 5-inch loaf pan with nonstick cooking spray. Set pan aside.
2. Whisk together millet flour, sugar, sorghum flour, flaxmeal, cinnamon, ginger, allspice, baking powder, baking soda, salt, and guar gum.
3. Add the water, eggs, and oil, stirring until a thick batter forms.
4. Fold in the zucchini.
5. Bake 1 hour 15 minutes, until tests done.

zucchini, millet flour, sugar, flour, ground flax, cinnamon, ground ginger, allspice, baking powder, baking soda, salt, guar gum, water, eggs, canola oil

Taken from www.food.com/recipe/gluten-free-millet-zucchini-bread-532934 (may not work)