{gluten free} zucchini bread

Zucchini

(photo credit: farmanac)

when a friend brings by a lovely gift of zucchini (along with an heirloom tomato) from her urban garden, you know you keep good company.

beyond being thrilled at both the visit and the heartfelt gift, dreams of zucchini bread start dancing in your head. {hmmm … they seem dance in my head – here’s to hoping we’ve got that little tidbit in common} there’s something just so ‘end-of-summer’, here in New England, about the overabundance of zucchini from your garden that is just part of our seasonal rhythm.

earlier this summer, Gluten Free on a Shoestring had an amazing blog post about her chocolate chip zucchini bread and I’ve had it bookmarked and on-the-ready for just this time. for me, nothing compares to the taste of produce that comes direct from a garden.

but the real test … would the children get as excited as I was? (well, there are chocolate chips in this recipe!). the verdict was that while our pumpkin chocolate chip muffins are, hands-down, the absolute favorite here, this bread was in the running for a close second (hooray!). this recipe is exceptionally low in fats (a half-cup of oil for two loaves is amazing), is incredibly moist and so very flavorful. but it was the comments on the blog that got me … every one of them raved.

and they were right … wow!

do you have some zucchini overflowing from your garden? need a reason to spend some time with your little ones in the kitchen after spending time harvesting some zucchini from the garden? this recipe is just begging to be made – it’s simple enough to involve the children in multiple steps and the result is just outstanding. enjoy!

Gluten Free Chocolate-Chip Zucchini Bread

Ingredients
3 cups (420g) high-quality all-purpose gluten-free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon kosher salt 
1 teaspoon baking soda 
1 teaspoon baking powder 
2 teaspoons ground cinnamon 
1 cup (200g) granulated sugar 
1 cup (218g) packed light brown sugar 
2 1/2 cups grated zucchini 
3 eggs (180 g, out of shell) at room temperature, beaten 
1 ripe banana, peeled and mashed 
1/2 cup (112g) vegetable oil 
2 teaspoons pure vanilla extract 
8 ounces semi-sweet chocolate chips 
1 tablespoon cornstarch 

Directions 
Preheat your oven to 325°F. Grease 2 standard loaf pans and set them aside

In a large bowl, place flour, xanthan gum, salt, baking soda, baking powder,
cinnamon, granulated sugar and light brown sugar, and whisk to combine 
(working out any lumps in the brown sugar). Set aside the dry ingredients.

In a separate small bowl, place the zucchini, eggs, banana, oil and vanilla, 
and mix to combine well. Create a well in the center of the bowl of dry 
ingredients, and pour in the wet ingredients. Mix to combine. The batter 
will be very wet. 

In a separate small bowl, toss the chocolate chips with the cornstarch. 
Pour the chocolate chips and cornstarch into the batter, 
and mix until the chips are evenly distributed throughout the batter. Divide the batter evenly between the two prepared loaf pans, and 
smooth the tops with a wet spatula.Place the loaf pans in the center of 
the preheated oven, and bake, rotating once, until the tops are golden 
brown and a toothpick inserted in the center of each loaf comes out 
clean (about 50 minutes). 
Remove from the oven and allow to cool for at least 30 minutes in the 
loaf pans. Remove from the pans and transfer to a wire rack to cool 
completely before slicing and serving.
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