Chocolate Zucchini Bread - Gluten Free

Chocolate Zucchini Bread

350F

60 minutes

Two 9x5 oiled loaf pans

3 eggs

2 cups brown sugar, lightly packed

1 tsp vanilla

2 ounces (squares) unsweetened chocolate, melted

¾ cup canola or corn oil

2 cups corn flour

2 cups Gluten Free flour mix

1 tsp baking soda

1 tsp xantham

1 tsp egg replacer

1 tsp salt

1 tsp cinnamon

1 tsp pumpkin pie spice (or mix of nutmeg, allspice, cloves and cinnamon)

3 ½ cups grated zucchini

Preheat oven.

Oil baking pans.

Melt chocolate squares - put into a small metal bowl and float it over almost-boiling water.

In large mixing bowl beat well:

     3 eggs

Add

     2 cups brown sugar

     1 tsp vanilla

     Melted chocolate

Continue beating until light and bubbly.

In separate bowl mix together

     2 cups corn flour

     2 cups Gluten Free flour mix (rice, tapioca, potato starch)

     1 tsp baking soda

     1 tsp xantham

     1 tsp egg replacer

     1 tsp salt

     1 tsp cinnamon

     1 tsp pumpkin pie spice (or mix of nutmeg, allspice, cloves and cinnamon)

Grate 3 ½ cups zucchini– about one ‘large’

Put about ¼ cup of grated zucchini in a 1 cup measuring cup then fill to top with corn or canola oil.  Add to egg mixture and beat well.

Lightly pack 2 cups with grated zucchini.  Add to egg mixture and blend in well.

Add ½ of the flour mixture and blend in

Add remaining cup of zucchini and blend

Add remaining flour mixture and blend well.

Pour into two oiled 9x5 loaf pans

Cook 350F for 60 minutes

You can check for doneness by inserting a toothpick – it should come out clean.   

Or, the bread will pull away from the side of the pan when it is done.

Zucchini breads freeze very well.  We always freeze one loaf out of every batch and use them throughout the year.