Gluten Free Chocolate Chip Zucchini Bread
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!
What You Need:
2 Cups of Shredded Zucchini
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.
Slowly add in the dry ingredients. Take about half of the shredded zucchini and mix in the food processor.
Stir in the rest of the zucchini, raisins, and chocolate chips.
Cook at 350 degrees for about 50-65 minutes in a buttered loaf pan.
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.