As always, we give you all of the recipe and none of the fluff.
BREAD
1 ½ c GF Great Value flour*
½ tsp. kosher salt
½ tsp. kosher salt
½ tsp. baking soda
½ tsp. baking powder
1 tsp. ground cinnamon
½ tsp. nutmeg
¼ tsp. cloves
½ tsp. all-spice
1 c dark chocolate chips
½ c sugar
½ c light brown sugar
2 ¼ c grated zucchini
2 eggs
¼ c vegetable oil/canola oil
TOPPING & CRUMBLE
2 Tbsp. Chocolate Chips
2 Tbsp. Brown Sugar
1 tsp. Cinnamon
DIRECTIONS
Preheat your oven to 350°F. Grease a standard loaf pan or 4 mini loaf pans.
Grate zucchini and drain by squeezing inside a towel or paper towels.
In a bowl, combine and mix together GF flour, salt, baking soda, baking powder and spices. Place the chocolate chips in another bowl with 1 tsp. of flour, mix to coat chocolate chips.
Add the sugar and brown sugar to the flour mixture and whisk to combine. Toss together 1 ¼ c of the grated zucchini with the flour mixture.
Add the remaining cup of grated zucchini, eggs, oil, and vanilla in a blender, blend until light and frothy.
Make a hole in the center of the flour mixture and pour in the blended ingredients. Mix with a spatula. Add the cup of the chocolate chips and mix together.
Pour the batter into your prepared pans. Sprinkle the tops with brown sugar-cinnamon mixture and drop chocolate chips on top. Press lightly so that topping/crumble sticks to batter tops.
Bake loaves according to size: standard pan 40-50 minutes, mini pans 25-35 minutes or until loaf is golden brown and an inserted toothpick comes out clean. Cool for 5-10 minutes before eating; enjoy!
*We always use our favorite Gluten Free flour by Great Value at Walmart. We've tried them all to find the best, so you don't have to.
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