Gluten Free Zucchini Bread
with walnuts and dark chocolate chips
When Jared handed me a zucchini that was the size of a baseball bat, I figured I’d make some EPIC gluten free zucchini bread but with a fun twist! My husband has a sweet tooth, and I love a little crunch in my breads so I added some chopped walnuts and dark chocolate!
Enjoy!
Prep time: 20 minutes // Cook time: 60 minutes // Total: 1 hour, 20 minutes // Serving size: 8
Ingredients / Equipment:
2 cups gluten free flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 tsp xanthan gum
1 1/2 tsp cinnamon
2 large eggs, room temperature
2/3 brown sugar, packed
1/2 cup milk
1/3 cup avocado oil
1 tsp vanilla extract
2 cups grated zucchini
3/4 cup walnuts, chopped
1/2 cup dark chocolate, chopped
Large mixing bowl
Medium mixing bowl
9 x 5 inch loaf pan
Parchment paper
Grater
Instructions:
Preheat your oven to 350 degrees. Line your loaf pan with parchment paper.
In the large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and xanthan gum.
In a separate medium bowl, whisk together eggs, brown sugar, milk, oil and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until combined.
Next, fold in your grated zucchini. Once mixed, fold in 1/2 cup of walnuts and all of your chopped chocolate.
Transfer the batter to your loaf pan and top with the remaining walnuts. Bake for about 55-65 minutes depending on your own. Let cool for about 20 minutes before slicing.
Enjoy!
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