Gluten-Free Chocolate Zucchini Bread

As far as I'm concerned, you can NEVER have enough zucchini! That's because once I've maxed out on stir-fries and grilled zuc, I turn to one (or two, or three) of my favorite yummy zucchini bread recipes. I put all the extra zucs through my food processor and fill up the oven with zuccini bread loaves! Whatever we don't eat that day and the next, I slice up and stick in the freezer. For a really decadent dessert, try this recipe adapted from Gluten Free Easily.

Photo from glutenfreeeasily.com

Makes two regular-sized loaves



3 eggs
1 cup oil (I like to use canola or sunflower)
2 cups sugar
1 tbsp bourbon vanilla
2 cups shredded, peeled zucchini (about one zucchini, medium sized)
2 ½ cups general purpose gluten-free flour mix
1 cup bittersweet chocolate chips
½ cup cocoa powder
1 ½ tsp xanthan gum
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
¼ tsp baking powder

In a large mixing bowl, beat eggs, oil, sugar, and vanilla.
Add dry ingredients and mix well, so that there are no lumps.
Add in zucchini and chips; mix. - I find the batter to be very stiff; the easiest way to mix is to oil my hands and mix with my fingers. Plus, it's messy-fun! ;-)
Pour into two greased loaf pans.
Bake at 350 degrees for one hour or until bread tests done (toothpick method). Cool. Extra bread can be frozen.