Yup, you guessed it, here is another fabulous (if I do say so myself) recipe from my cookbook, The Everything Wheat-Free Diet Cookbook. 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.
Chocolate Chip Zucchini Bread
Ingredients
- 2 eggs
- ½ cup grapeseed oil
- ½ cup turbinado sugar
- ½ cup unsweetened applesauce
- 1 Tablespoon wheat free vanilla
- 1 cup brown rice flour
- ½ cup almond flour
- ½ cup corn starch
- 1 teaspoon Xanthan gum
- ½ teaspoon baking soda * make sure it’s wheat free
- ¼ teaspoon baking powder * make sure it’s wheat free
- ½ teaspoon salt
- 1 Tablespoon cinnamon
- 1/4 teaspoon ground cloves
- ¼ teaspoon nutmeg
- 1 ½ cups fresh zucchini shredded
- ½ cup chocolate chips * make sure they are wheat free
Instructions
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Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan with cooking spray.
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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.
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Add dry ingredients to wet ingredients and mix well. Add zucchini and chocolate chips and stir to combine.
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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.
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