Simple Gluten-Free Zucchini Bread
Ingredients
- 1 1/2 cups King Arthur Flour measure for measure gluten-free flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons McCormick cinnamon
- 1 cup Ghirardelli milk chocolate chips
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 1/8 cups drained grated zucchini
- 2 eggs
- 1/4 cup canola oil
- 1 teaspoon McCormick vanilla extract
Preparation
Combine baking powder, soda, flour and cinnamon.
Toss chocolate chips with 1 teaspoon dry mix and set aside.
Add sugars to flour mix.
Add 1 1/4 cups of zucchini and mix gently.
Make sure the grated zucchini is dry and drained of water.
Blend or whisk remaining zucchini, eggs, oil and vanilla until well blended and beginning to emulsify.
Create a well in the center of the dry bowl and add wet ingredients.
Add two-thirds of chocolate chips and mix all together.
Pour into a 9x5 loaf pan and top with the rest of the chocolate chips.
Bake at 325 degrees Fahrenheit for 60 minutes or until a cake tester comes out clean.
Let sit for thirty minutes
Tips
Serve the bread after it has cooled, or save it for later use or freeze it.
