You can make this lovely gluten-free zucchini bread with or without eggs. And it's dairy-free, too: its delicate flavor comes from coconut milk.

Preheat your oven to 350 degrees. Line the bottom of a 9-inch loaf pan with a piece of parchment paper. Lightly oil it. Place the grated zucchini in a colander and press with your hands to remove as much moisture as you can. After pressing, fluff with a fork. Set aside.

In a large mixing bowl, whisk together the sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, sea salt, and cinnamon. Add in the brown sugar. Add the oil, lemon juice, egg whites or egg replacer, and the coconut milk. Beat to combine and continue to beat on medium high until the batter is smooth - about two minutes.

Add in almost all of the shredded zucchini, saving a few shreds to decorate the top of the loaf, and stir by hand to combine. If you are adding nuts, stir them in to distribute. Scoop and scrape the batter into the prepared loaf pan and using a silicone spatula, even out the top.

Bake in the center of a preheated oven until the top is golden and firm, yet gives a bit when lightly touched. It should feel slightly springy. This may take anywhere from 50 to 60 minutes. Test with a thin sharp knife or a wooden pick - either should emerge with no crumbs or batter.

Adapted from a recipe by Gluten Free Goddess.