Chocolate Spice Zucchini Bread
 
 
Ingredients
  • 14 ounces (about 2 ¾ cups) AP GF flour blend (plus a few dashes for coating the loaf pans)
  • 2.25 ounces (about ½ cup) cocoa powder
  • 1 ½ tsp. xanthan gum
  • 1 tsp. cinnamon
  • ½ tsp. allspice
  • 2 tsp. baking soda
  • 2 tsp. salt
  • 2 cups peeled and grated zucchini (from about 2 medium zucchini)
  • ½ cup vegetable oil
  • ½ cup Greek yogurt
  • 14 ounces (about 2 cups) white sugar
  • 5 ounces (about 1 cup) dark brown sugar
  • 4 large eggs
  • 1 tsp. vanilla extract
  • 1 cup warm water
  • 1 ½ cups chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Grease two 9-by-5-inch loaf pans with cooking spray, butter, or oil and coat with a few dashes gluten free flour.
  2. In a medium bowl, whisk together 14 ounces gluten free flour, cocoa powder, xanthan gum, cinnamon, baking soda, allspice and salt.
  3. In a large bowl, whisk together zucchini, vegetable oil and Greek yogurt. Whisk in sugars.
  4. Add eggs one at a time. Add vanilla and water.
  5. With a rubber spatula, fold in dry ingredients until batter is fully combined. Fold in the chocolate chips.
  6. Divide batter into two prepared loaf pans and bake for one hour fifteen minutes, or until a toothpick inserted into the center comes out clean. Cool on wire rack for fifteen minutes, then remove from loaf pans and cool completely before slicing and serving.
Recipe by Allons-Eat! at https://www.allonseat.com/chocolate-spice-zucchini-bread/