Gluten Free Chocolate Chip Zucchini Bread

Gluten Free Chocolate Chip Zucchini Bread

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Oh my goodness! This bread is amazing! I love these gluten free zucchini muffins from one of the local coffee places in Boston. I wanted to recreate my own recipe, so I tested a few different variations and my goodness… this is delicious!

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What You Need:

2 Cups of Shredded Zucchini

2 Eggs

1/4 Cup of Applesauce

1/4 Cup of Vegetable Oil

3/4 Cup Sugar

1/4 Cup Brown Sugar

2 Teaspoons of Vanilla Extract

1 1/2 Cups of Gluten Free Flour (I love Bob Red Mills 1:1 Baking Flour)

1/2 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon of Salt

2 Teaspoons Cinnamon

1/4 Cup Raisins

1/2 Cup Dark Chocolate Chips

What To Do:

In a food processor or with a mixer, add eggs, applesauce, vegetable oil, both sugars, and vanilla extract. Blend until smooth.

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Slowly add in the dry ingredients. Take about half of the shredded zucchini and mix in the food processor.

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Stir in the rest of the zucchini, raisins, and chocolate chips.

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Cook at 350 degrees for about 50-65 minutes in a buttered loaf pan.

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Let it cool on a wire rack and try to wait to eat it until it is cool. I’m not going to lie. I might have ate some while it was still warm.

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So good!

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Roasted Vegetables

Roasted Veggies

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As the weather begins to cool down, my favorite way to make seasonal vegetables is to roast them. There is something that is so comforting about eating a bowl of warm, roasted veggies. I am constantly changing up the different veggies in this dish so feel free to experiment!

 

What You Need:

Butternut Squash, peeled and cubed

Zucchini, sliced

Carrots (I used baby carrots but you could use either type)

Sweet Potato, cubed

Two small Red Potatoes, cubed

Herbed Olive Oil

Salt and Pepper

 

What To Do:

Line a baking pan with foil and sprinkle on herbed olive oil. This amount of veggies took up two baking pans. Toss the veggies in the oil and sprinkle on salt and pepper. Toss them again a couple of times until they are evenly coated.

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Bake at 425 degrees for 20 minutes, take out the pans, and flip the veggies. Bake for another 20 minutes until the vegetables are golden brown.

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I like to pair my roasted vegetables with my homemade honey mustard dressing. See the recipe under dressings or clink the link above! Enjoy!

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