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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
- 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
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.
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