Gluten Free Chocolate Zucchini Bread

Thanks to CSA member Cathy Kramer for sharing this recipe. Cathy says: “I haven’t seen bread related recipes that are gluten free (no wheat, rye or barley) and thought this might be good for those who cannot tolerate gluten. It is loved by those that follow a gluten free diet and those that don’t!”

3 eggs plus 1 egg white
1 cup vegetable oil (or 1/2 cup applesauce and 1/2 cup oil)
2 teaspoons vanilla extract
2 cups sugar
3 cups grated zucchini
2 1/3 cups standard gluten-free flour mix
1 teaspoon xanthan gum
1/2 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon baking powder
3/4 cup chocolate chips

Preheat oven to 350 degrees F. Butter two 5×9-inch loaf pans. Combine eggs, oil, vanilla and sugar in a large bowl. Add zucchini, mixing well. In a medium bowl, sift flour, xanthan gum, cocoa, baking soda, cinnamon, salt and baking powder. Slowly add sifted mix to the zucchini mixture. Blend well and stir in chocolate chips. Divide mixture between the two prepared loaf pans and bake for 50 to 55 minutes, until a toothpick inserted near the center comes out clean with a few crumbs clinging to it. Remove bread from pans and cool completely on a wire rack.

Makes two loaves.

Thanks Cathy!

Adapted from “Breakfast in Bed,” Carol Feiberg, Sasquatch Books, 1990.

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