Gluten-Free Double Chocolate Zucchini Bread
Servings: 20
Calories: 315kcal
Ingredients
- 250 grams granulated sugar
- 200 grams light brown sugar
- 225 grams avocado oil (or other neutral-flavored oil_
- 3 large eggs, room temperature
- 90 grams milk (or almond milk)
- 2 teaspoons vanilla
- 448 grams zucchini, shredded (1 pound)
- 420 grams 1:1 gluten-free flour blend
- ½ teaspoon salt
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 60 grams cocoa powder
- 1 teaspoon cinnamon, ground
- 1 cup chocolate chips (optional)
Instructions
- Preheat oven to 350 degrees.
- Grease two 8x4-inch loaf pans (or 1 pan plus 12 muffins).
- In a large bowl, beat sugar, oil, eggs, milk and vanilla until well blended. Add the zucchini.
- In another bowl, whisk flour, salt, baking soda, baking powder, cocoa and cinnamon.
- Gradually add the dry mixture into the wet mixture, stirring just until combined. Stir the chips, if using.
- Set the batter aside to rest for 30 minutes.
- Transfer to prepared pans. Bake 55-65 minutes, or until a toothpick inserted in center comes out clean. Muffins will take around 25 minutes.
- Cool 10 minutes before removing from pans to wire racks to cool.
Nutrition
Calories: 315kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 26mg | Sodium: 126mg | Potassium: 143mg | Fiber: 4g | Sugar: 29g | Vitamin A: 101IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 1mg