Gluten Free Zucchini Bread with Chocolate Chunks
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Yield: 1 loaf
Tender, moist gluten-free zucchini bread with the addition of chocolate chunks. I like to serve it warm with a pat of butter.
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Equipment
- loaf pan or
Ingredients
Dry Mix:
- 2 cups high quality gluten-free all-purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- dash of cinnamon optional
- 1 teaspoon salt
Wet Mix:
- 3 large eggs room temperature
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- ½ cup light brown sugar packed
- ⅓ cup granulated sugar
Add-in's:
- 1 zucchini (2 cups shredded) grated and lightly pressed with paper towels
- 1 cup chocolate chunks or other add-ins
- ¼-½ teaspoon orange zest optional
Instructions
- Preheat the oven to 350 F. Prepare a loaf pan by greasing with butter or nonstick cooking spray. Set aside.
- In a large mixing bowl, beat the eggs, vanilla, oil, and sugars until smooth. Add in the dry ingredients, and stir until combined.
- Fold in the shredded zucchini, orange zest, and chocolate chunks.
- Pour the batter into the loaf pan and bake for 30-45 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Remove from oven and let cool 5-10 minutes in the pan before removing to a wire cooling rack. Cool completely before storing.
- Enjoy!
Notes
Store the zucchini bread in an airtight container at room temperature for up to 3-4 days. To warm the slices: Heat in the microwave covered with a wet paper towel for 10-20 seconds.
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