Chocolate Chip Zucchini Bread
You will be amazed at the wonderful texture of this light, Gluten Free Chocolate Chip Zucchini Bread!
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Breakfast, brunch, Dessert, meatless, Snack, treat, vegetarian
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 12 servings
Calories: 235kcal
- 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.
To store in the refrigerator: Place cooled bread in an airtight container and store for up to 5 days.
To store in the freezer: Place cooled bread in an airtight container or wrap in parchment paper and place in a plastic bag and freeze for up to 3 months.
Calories: 235kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 162mg | Potassium: 45mg | Fiber: 2g | Sugar: 11g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg