Gluten free zucchini bread

My own invention, but inspired by internet recipes, including GFG.

Melt 1/3 c margarine. Blend to incorporate. Add 1/4 c milk. Would have been better for milk to be room temperature so it didn't just harden up the margarine right away.

Add 3 egg whites (large). Add 1 c brown sugar and 1 tsp fresh lemon juice.

Grate 1 c zucchini - 2 small ones is what I had. Then squeeze out ALL THE WATER. This takes a long time. Try using a towel instead of paper towels? I used lots of paper towels and they just soaked through so easy. The towel I had to do a few times, but felt like I got a tighter squeeze.

For the flour - I was going for 1 1/2 cups. I started with 3/4 c Pamela's pancake baking mix. Added about 1/2 c sorghum flour and 1/2 c tapioca starch/flour. Topped it off with a little more baking mix.

Added 1 tsp b powder and 1/2 tsp b soda. Added 1 tsp cinnamon.  Would be better to add chocolate chunks here so they get coated.

Could have added vanilla, but I forgot.

When I mixed it all together, the zucchini totally disappeared. I added chocolate chunks, and they sunk straight to the bottom.

It still looked a little too wet, so I sprinkled in some coconut flour, maybe 1/2 T? Then another little bit... Probably could have used more. It did help though.

Baked at 350 for about 45 minutes. Although to be fair, the oven was hotter than that when I started and cooled down probably to about 325 by the end of cooking. The toothpick came out clean, but it still sunk a little. Oh - and I sprayed the glass loaf pan with canola oil & dusted it with white sugar.