Gluten-free Double Chocolate Zucchini Bread

It’s summer. – that’s synonymous with zucchini for anyone who has a garden. So prolific are these veggies that there must be millions of recipes to use them up. Here’s one more … and … chocolate. X2! Plus, this one’s gluten-free, uses healthy coconut oil and soy-free chocolate chips!

I make it often over the summer, sometimes in two 5”x9” loaf pans and sometimes I cut it in half and make it in three mini loaf pans. It’s equally great both way.

I like to freeze a bunch of minis for the winter. It freezes beautifully and slices even better once it’s thawed. It’s such a great treat to have during those cold winter days when all you can do is dream of zucchini. A nice contrast to the middle of August when all you want to do is curse it.

A few notes:

I use unsweetedened baking chocolate that is only chocolate. No sugar, no emulsifiers.

I like to use yellow zucchini because you don’t see the skin as much. It’s just a preference on my part. I ALWAYS use my own organic zucchini or buy only organic. Zucchini is a genetically-engineered crop that I avoid. You can do this buy purchasing organic produce.

I choose soy-free chocolate chips. After having soy come up as a sensitivity on a food allergy test, it’s now off the table completely.

I use America’s Test Kitchen gluten-free flour mix but any all-purpose mix will work.

Gluten-free Double Chocolate Zucchini Bread

 

Author:

mrfarmersdaughter.com

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Ingredients

• 2 squares unsweetened baking chocolate, melted
• 3 whole eggs
• 1 ¾ cup raw cane sugar
• 1 cup coconut oil, very soft or melted
• 2 cups zucchini, grated
• 1 tsp. vanilla
• 2 cups gluten-free flour mix
• 1 tsp. baking soda
• 1 tsp. salt
• ½ tsp. xanthan gum
• 1 cup chocolate chips, tossed with 1 Tbls. gf flour

Instructions

1. Preheat oven to 350˚.
2. Lightly grease two 9x5 loaf pans and make parchment “sleeves” to help lift the bread out of the pan.
3. In large bowl, combine chocolate, eggs, sugar, oil, zucchini and vanilla.
4. Beat well.
5. Stir in flour, baking soda, and salt.
6. Blend in chocolate chips.
7. Pour into prepared loaf pans and bake for 60 minutes.
8. Start checking for doneness at 50 minutes. Toothpick should come out relatively clean with no batter. It will probably have a little bit of chocolate on it from a chip.

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