Gluten Free Chocolate Zucchini Bread Recipe

Is your garden booming? I know mine is! If it really took off you might be wondering what to do with all of your goodies. My friend had an over abundance of zucchini and invited me to raid her garden. I happily agreed and quickly got baking! Not just zucchini bread but chocolate zucchini bread – yum. It’s quick, easy and delicious.

Ingredients:

• 2 cups sugar
• 1 cup canola oil
• 3 eggs
• 3 teaspoons vanilla extract
• 3/4 cup tapioca starch
• 1 3/4 cups white rice flour
• 1/2 cup baking cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 2 cups shredded peeled zucchini

Directions:

1. Preheat your oven to 350 degrees. Grease two 8 x 4 loaf pans.
2. In a large bowl mix together your sugar, oil, eggs, and vanilla until smooth and well blended.
3. In a medium bowl whisk together your tapioca starch, rice flour, cocoa, salt, baking soda, cinnamon and baking powder.
4. Slowly add your dry mixture into the wet mixture. Mix until smooth.
5. Add in your shredded zucchini. Mix until smooth.
6. Pour half of each mixture into a loaf pan.
7. Bake for 50-55 minutes until a tooth pick inserted in the middle of the loaf comes back clean.

Have extra zucchini? Peel and shred them all. Package them into baggies and pop them in your freezer. When you want to make bread later, thaw them out and drain any extra water left over. You can use it in this recipe or any other just like freshly shredded! Remember to package them in bags 2-4 cups each, so you can make single or double batches as you go :).

This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!