Tuesday, August 10, 2010

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.


  1. While we're making naughty things with good ingredients, if you get eggs from your CSA or have your own chickens, try this eggnog recipe: http://whatbelongstoafripperie.blogspot.com/2010/01/nog-on-blog.html

  2. Mmmm. Maybe I'll try this for some hot weather eggnog ice cream!


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