You will be amazed at the wonderful texture of this light, Gluten Free Chocolate Chip Zucchini Bread. It goes perfectly with a cup of coffee and tea and is a delicious way to sneak some vegetables in.
Yup, you guessed it, here is another fabulous (if I do say so myself) recipe from my cookbook, The Everything Wheat-Free Diet Cookbook. This one is one of the most popular recipes in the book and has been getting rave reviews.
I make this bread so often that I mix it up every now and then. I have to puree the zucchini completely for my kids (they freak out when the green stuff is sticking out) and sometimes I use chocolate chips, sometimes dried cranberries, raisins or sliced nuts.
It's so easy to change it up and make it different each time.
Like I always say, use whatever you like and most importantly use whatever you have in your house to make it easier. It's always good to mix up recipes and your routine.
If you are looking for some more healthy, gluten free recipes you will love this Raspberry Banana Bread, One Bowl Blondies, Low Carb Rolls and these Low Carb Bagels. All of these would be even more delicious with some Apple Chai Latte, Chamomile Latte and definitely this Low Carb Bulletproof Hot Chocolate!
Why You Should Make This Chocolate Chip Zucchini Bread
As you know gluten free baking isn't always easy. Actually, it's rarely easy.
All of the different gluten free flours can be complicated, temperamental and difficult at times. There are many, many recipes that I must have created 5, 6, 7 times just to get it right when I was writing my cookbook.
I always want to give you guys the very best, most perfect recipes and I wouldn't stop until I had it.
This bread has a wonderful airy texture and is much healthier than the typical zucchini bread. It's also simple to make, as long as you follow the instructions carefully.
Normal baking, still very scientific and precise, is much easier to perfect. I usually get it right the first or maybe second time around.
But due to the nature of these gluten free flours, they would sometimes take many tries before I got it right. This bread was a perfect example of that.
I just couldn't get the texture right. And although it tasted delicious each time that I made it, sometimes it didn't rise well and other times it had a spongy texture.
So the very last time I made this, I FINALLY was pleased with the texture. I might have jumped up and down form total elation and exhaustion and celebrated a little bit.
That is why when I do find a good, solid recipe, I continue to make it again and again, knowing that it will always come out delicious. That is, if I follow the instructions to a T.
Remember, baking is very different than cooking. You can easily sprinkle a little of this and that into something while it's cooking t spruce it up, but when you are baking you need to be precise.
Again, if you have picky eaters go ahead an puree the zucchini or chop it even more finely than I did here so no one complains. I totally get it.
If you like the book, please go and "like" it and leave a positive review on Amazon and Barnes and Noble! I hate to ask but it is always helpful to have positive reviews.
Gluten Free Peanut Butter Chocolate Chip Bread from Lauren Kelly Nutrition
Strawberry Bread from Gluten Free On A Shoestring
Spicy Cornbread Stuffed with Cheese (Gluten Free) from Lauren Kelly Nutrition
The Best Ever Super Moist Banana Bread from Gimme Delicious
Chocolate Chip Zucchini Bread
- 2 eggs
- ½ cup avocado oil
- ½ cup unrefined sugar
- ½ cup unsweetened applesauce
- 1 tablespoon vanilla
- 1 cup brown rice flour
- ½ cup almond flour
- ½ cup corn starch
- 1 teaspoon Xanthan gum
- ½ teaspoon baking soda wheat/gluten free
- ¼ teaspoon baking powder wheat/gluten free
- ½ teaspoon salt
- 1 Tablespoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- 1 ½ cups fresh zucchini shredded
- ½ cup chocolate chips wheat free/gluten free
- Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan with cooking spray.
- Beat eggs, sugar, oil and applesauce in a large mixing bowl. Add vanilla and mix well. In a separate bowl, combine flours, corn starch, xanthan gum, baking powder, baking soda, salt, cinnamon, cloves and nutmeg.
- Add dry ingredients to wet ingredients and mix well. Add zucchini and chocolate chips and stir to combine.
- Pour into greased loaf pan and bake for 60-70 minutes. Place a toothpick in center of bread and if it comes out clean, it’s done.