Gluten Free Zucchini Bread With Chocolate Chips

Hello, zucchini season! I have to admit I'm not a huge fan of zucchini but when it gets all grated up and mixed in with some spices, sugar and hello...chocolate chips... it's the best!

It makes this Gluten Free Chocolate Chip Zucchini Bread super moist and delicious.

There isn't any magic to making bread gluten free. The most important decision is what type of flour to use. I strictly use Bob's Red Mill because it can be replaced one to one and usually no one can tell. Now, those more sensitive types might be able to and it depends on what you are using it for, but in general, your audience will thank you.

Both of these flours are great for baking cookies and breads. The 1 to 1 Baking Flour contains xanthan gum so you won't need to add any extra. I keep both of these in my pantry for when the baking bug strikes.

Bob's Red Mill 1 to 1 Baking Flour

Bob's Red Mill All Purpose Flour

I used coconut sugar but you can easily replace that with regular sugar or even honey if you prefer. I like the flavor of coconut sugar but I don't believe it's better for you or has a lower glycemic load. It has a wonderful maple flavor that goes so well in quick breads like this Gluten Free Zucchini Bread.

Top that baby with butter while the bread is still hot or better yet natural peanut or almond butter. OMG!

1. Preheat the oven to 325 degrees. Place rack in the center of oven.
2. Whisk all dry ingredients together in a bowl.
3. In a separate medium-sized bowl whisk together the wet ingredients.
4. Gently pour the wet ingredients into the dry and stir well. To prevent the chocolate chips from sinking to the bottom you can toss them with two tablespoons of flour before you mix them in.
5. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.

• Gluten Free Chocolate Cake
• Gluten Free Chocolate Chip Bread
• Gluten Free Chocolate Chip Cookies
• Gluten Free Pancakes
• Gluten Free Waffles