Easy & Delicious
If you have a fresh crop of zucchini and you need interesting ways to use them, then this is the recipe you need! Moist, delicious and gluten-free this Chocolate Chip Zucchini Bread is so good people won't even know it's gluten free!
We made this delicious recipe with our Gluten Free All Purpose Flour. It has a great crumb and an amazing taste. Our gluten-free formulation excludes xanthan gum to make this accessible to those with allergies to it. However this recipe is works best with the addition of 1 tsp gluten-free xanthan gum and you can't tell it's been added! :) We also used organic certified Vanilla Extract that you can purchase from Amazon.
If you don't want to use chocolate chips, you could always substitute them for raisins and that would also taste great!
One pro tip:
Leave the bread to cool for at least one hour before trying to cut it! I have rushed this part of the process before and suffered the crumbling consequences. This loaf has so much moisture locked in there that it needs time to cool before you attempt to move or cut it otherwise it will fall apart with you cut slices. Once cooled, it's very easy to slice and serve. You've been warned! :)
Gluten-Free Chocolate Chip Zucchini Bread
This delicious gluten-free chocolate chip zucchini bread is moist and has an excellent texture. Pairs well with a cup of coffee!
1 1/2 cups (210 g) All Purpose Gluten-Free Flour
1/2 teaspoon Xanthan gum
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
2/3 cup (4 ounces) semi-sweet chocolate chips (use dairy free chips to keep the recipe dairy free, if necessary)
1/2 cup (100 g) granulated sugar
1/2 cup (109 g) packed light brown sugar
2 1/8 cups (215 g) drained grated zucchini
2 eggs (100 g, weighed out of shell) at room temperature
1/4 cup (56 g) neutral oil (e.g. grapeseed)
1 teaspoon pure vanilla extract
Preheat your oven to 325°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.
In a large bowl, place flour, xanthan gum, salt, baking soda, baking powder and cinnamon, and whisk to combine well.
Place the chocolate chips in a small bowl, add about 1 teaspoon of the dry ingredients to the chips and toss to combine. Set the chips aside.
To the flour mixture, add the granulated sugar and light brown sugar, and whisk to combine (working out any lumps in the brown sugar).
Add 1 1/4 cups (125 g) of the grated zucchini to the dry ingredients, and mix gently to combine. Set aside the dry ingredients.
Place the remaining 7/8 cup (88 g) of grated zucchini, the eggs, oil and vanilla in a blender, and pulse until well-blended and beginning to emulsify.
Create a well in the center of the bowl of dry ingredients, and add the wet ingredient mixture. The batter will be very wet.
Add about 1/2 cup of the chocolate chips and reserved dry ingredients to the batter and mix until the chips are evenly distributed throughout the batter.
Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula, add additional chocolate chips for decoration.
Place the loaf pan in the center of the preheated oven. Bake, rotating halfway through, until the top is golden brown and a toothpick inserted in the center of each loaf comes out with a few moist crumbs attached (at least 60 minutes). Remove from the oven and allow to cool for at least 30 minutes in the loaf pan before transferring to a wire rack to cool completely before slicing and serving.