3 eggs plus 1 egg white
1 cup vegetable oil (or 1/2 cup applesauce and 1/2 oil)
2 teaspoons vanilla extract
2 cups sugar
3 cups grated zucchini
2-1/3 cups Gluten Free Flour Mix –
(I used 1 cup quinoa flour, 1 cup brown rice flour and 1/3 cup tapioca)
1/2 teaspoon xanthum gum
1/2 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon baking powder
3/4 cup chocolate chips
Preheat oven to 350 degrees Fahrenheit. Butter two 5×9 inch loaf pans.
Combine eggs, oil, vanilla and sugar in a large bowl. Add zucchini, mixing well. In a medium bowl, sift flour, xanthum gum, cocoa, baking soda, cinnamon, salt, and baking powder. Slowly add sifted mix to the zucchini mixture. Blend well and stir in chocolate chips.
Divide mixture between the two prepared loaf pans and bake for 50-55 minutes, until a toothpick inserted near the center comes out clean with a few crumbs clinging to it. Remove bread from pans and cool completely on a wire rack.
3 thoughts on “Gluten Free Chocolate Zucchini Bread”
Thanks for sending this along. Now I just need to get some zucchini from somewhere. My CSA has not been offering it yet and I hate to think of tainting the bread with anything other than homegrown. By the way, Sophia looks beautiful in the 1st picture of this post. Both kids look very productive and wonderful in the other.
Thanks for posting the recipe! We had two big zucchini from the farmer’s market just needing to be eaten. I used regular flour (because I’m lazy like that) and it was DELICIOUS! 🙂
I am glad you liked the recipe Hannah! Regular flour works just as well? Wow! We have pretty much been living off this bread for breakfast, snacks and dessert. Alexander said, “I am so glad I grated extra for the freezer so we can have it this winter.”