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.