Zucchini Bread – Gluten-Free with Chocolate Chips
325F 60 minutes
Two 9x5 loaf pans, oiled
1 cup butter
¾ cup white sugar
¾ cup brown sugar
2 tsp vanilla
3 eggs
2 ½ cups grated zucchini
1 ½ cup corn flour
1 ½ cup Gluten Free Flour Mix
1 tsp baking soda
1 tsp xantham
1 tsp egg replacer
Salt – if you use salted butter, don’t add more. If you use unsalted butter, 1 tsp salt
1 cup chocolate chips
[Salted butter has ½ tsp in each cube so 1 tsp / cup]
Beat butter and sugars together until fluffy. I mix butter and white sugar first ...
then add the brown sugar.
Add eggs and vanilla. Beat well until fluffy again. Corn and Rice flours tend to cook up denser than wheat flour and I think that adding some extra air at each step helps with the final texture. But I could be wrong. I am certain that it helps when you are making brownies.
Put all dry ingredients (except chocolate chips) into a bowl and mix together well.
Grate zucchini. Cut in half so you have a little handle when you get to the end. I grate the zucchini onto a dinner plate to help contain it.
Add a cup of zucchini. Mix well. This is what my full cups look like:
Add half the dry ingredients. Mix well.
Add the remaining zucchini and mix.
Add remaining dry ingredients and mix well.
Stir in Chocolate chips with a spoon.
Pour half the batter in each pan and cook at 325-350F for 50-60 minutes.
Test for doneness by sticking in a toothpick or knife – if done it should come out clean.
Or if the bread is pulling away from the sides of the pan, it should be done.
This bread tastes a lot like classic chocolate chip cookies and what is better that a warm chocolate chip cookie?
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