Posted on | July 15, 2009 | 4 Comments
My dear friend Nanny Ogg had an overflowing zucchini crop last year, and every time I sent her an instant message, her status had something to do with making, serving, or eating Chocolate Chip Zucchini Bread. It does taste every bit as good as I thought it would, too!
This makes 2 loaves. This doubles wonderfully, too!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe.
- 3 eggs
- 2 cup sugar
- 1 cup oil
- 2 cups shredded zucchini
- 2 cups gf flour (sorghum, rice, brown rice, millet, or another mild flour)
- 1 cup starch (tapioca, arrowroot, or corn)
- 1 TBS xanthan gum
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 1 1/2 tsp vanilla
- 1 cup chocolate chips (the miniature Enjoy Life Chocolate Chips are perfect here if you have them!)
Preheat oven to 325 degrees. Grease and flour or use parchment to line 2 loaf pans
In a stand mixer or medium bowl, combine eggs, oil, and sugar. Beat well. (Since this recipe has 3 eggs, it is not easily changed to an egg free recipe)
In a small bowl, whisk together flour, starch, xanthan gum, baking soda, baking powder, salt, and cinnamon.
Add zucchini and vanilla, and combine well. Stir in flour mix, and mix well.
Add chocolate chips and stir just until they are distributed well.
Divide batter into two loaf pans, then bake for approximately 1 hour. Start testing with a toothpick after 45 minutes – when the toothpick comes out clean, it’s done.
Cool for 10 minutes on a cooling rack in the pans, then knock out of pans and cool completely. Slice and serve. While it’s delicious hot, it might be better to wait for it to cool – it’s only somewhat crumbly after it’s cooled, but quite crumbly when hot.
This recipe freezes well if your freezer isn’t already crammed with zucchini and the bread isn’t inhaled by your family!