Gluten-Free Zucchini Chocolate Chip Bread

You would never know this is a gluten-free recipe based on the taste and texture. Even if you’re not gluten intolerant, decreasing the amount of flour in your diet is never a bad thing…and increasing the amount of seasonal veggies in your diet, like the summer zucchini used in this recipe, is always a good thing! One other thing I will never pass up is a chance to enjoy some good quality chocolate (on its own or in a recipe.) Here I used Scharffen Berger chocolate. Not familiar with Scharffen Berger? Here is a link to their story. I used to be able to buy this amazing brand of chocolate in Target (yes, Target does have everything!) until recently. Please bring it back to your store, Target! If you are able to track down these elusive morsels, please let me know. In the meantime, any good quality chocolate will work!

Ingredients

• 3 large eggs
• 1/3 cup (113g) molasses or honey
• 1/2 cup (99g) vegetable oil
• 1/3 cup (71g) brown sugar, packed
• 1 teaspoon vanilla extract
• 2 cups (312g) King Arthur Gluten-Free All-Purpose Flour
• 1 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 2 cups (242 to 300g) shredded, unpeeled zucchini (about 1 small/medium zucchini)
• 1 cup (170g) chocolate chips
• 3/4 cup (85g) chopped walnuts, optional

Instructions

1. Preheat the oven to 350°F; lightly grease a 9″ x 5″ loaf pan.
2. In a large mixing bowl, beat the eggs, molasses or honey, oil, sugar, and vanilla until smooth.
3. Add the flour, salt, xanthan gum, baking soda, baking powder, and cinnamon, mixing until well combined.
4. Stir in the zucchini, chocolate chips, and nuts. Let the batter rest for 15 minutes, then stir to redistribute the chips and nuts.
5. Pour the batter into the prepared pan.
6. Bake the bread for 65 to 70 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a smear of chocolate).
7. Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
8. Cool completely before slicing; store well-wrapped, at room temperature.

Recipe credit: King Arthur Flour Company

Photo credit: Rose Kesting