Gluten free chocolate zucchini bread, studded with chocolate chips
1 ½ cups zucchini, shredded (about 2 small zucchini)
2/3 cup quinoa flour*
⅓ cup arrowroot powder*
¼ cup cauliflower flour*
⅓ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
¼ cup neutral-tasting oil (I use light olive oil)
¾ cup sugar
2 teaspoons vanilla
1 ⅓ cups chocolate chips, divided
*Note: You can use 1 1/4 cup of your favorite gluten-free flour mix, or replace the cauliflower flour with additional arrowroot powder.
Preheat oven to 325º
Shred zucchini and set aside
Combine flour, cocoa powder, baking soda, and salt. Stir well, and set aside
Whisk oil, sugar, eggs and vanilla together
Add zucchini and stir.
Add flour mix, and stir until just combined
Stir in ⅔ cup chocolate chips
Pour batter into a parchment-lined or greased a 4×8 or 5×9 inch loaf pan
Top with remaining chocolate chips
Bake in center of oven for 60-65 minutes, until a toothpick inserted into the center comes out clean
Remove from oven and let rest for 10 minutes, before loosening the edges, and turning onto a wire cooling rack. This is easiest to do if your pan is lined with parchment paper – that way you can pull it out by the paper, and not worry about getting the melted chocolate chips on your loaf all over if you tun the pan upside down and it falls out.
Allow to finish cooling, slice, and enjoy!