Gluten Free/Egg Free Chocolate Zucchini Bread

My sister brought home a huge zucchini that she had grown in our parents' garden, the other day, and it made about fourteen cups of shredded zucchini. Yes, I said fourteen cups.

Luckily, I enjoy baking with zucchini. I had quite a few recipes that I wanted to try out, and this bread was just one of them. And a delicious one, at that.

This bread is super moist, chocolate-y and yummy. Plus, you can't even tell that the zucchini is there (which I count as a bonus, even though I like the moisture that it gives to baked goods!)

If you find yourself with an abundance of zucchini this time of year, as well, then I encourage you to try out this recipe! You and your family will be sure to love it.

Gluten Free Chocolate Zucchini Bread

• 3 Tablespoons Water
• 1 Tablespoon Flaxseed Meal
• 1/2 Cup Sugar
• 2 1/2 Tablespoons Oil
• 1/4 Cup Yogurt
• 1/2 teaspoon Vanilla Extract
• 3 Tablespoons Cocoa Powder
• 1/2 Cup Rice Flour
• 1/4 Cup Cornstarch
• 1/2 teaspoon Xanthan Gum
• 3/4 teaspoon Baking Powder
• 1/8 teaspoon Salt
• 1 1/2 Cup Zucchini
• 1/2 Cup Chocolate Chips (plus a bit more for topping)

1. Heat the water in the microwave about 20 seconds. Add the flaxseed meal and set aside for about 10 minutes.
2. Preheat oven to 350 degrees.
3. Add the flax-egg and sugar to the bowl of your mixer and beat until well combined.
4. Add the olive oil, yogurt and vanilla to liquid ingredients and beat again.
5. Grab a spatula and stir the cocoa powder into the wet ingredients.
6. Whisk together rice flour, cornstarch, xanthan gum, baking powder and salt. Sift into the other ingredients and stir just until combined.
7. Stir in the zucchini until it is coated with the batter, being careful to not over mix. Add a touch of flour to the chocolate chips and stir them in.
8. Pour into a greased 8 1/2 by 4 1/2 inch loaf pan, top with a few more chocolate chips, and place in the oven. 
9. Bake 45 to 55 minutes.

Adapted from this recipe.

-Bethany