• Katherine Arthurs

Gluten Free Chocolate Chunk + Zucchini Mini Loaf Breads

Are you sick of seeing zucchini recipes yet? Well, here is another one! HA!

With low sugar, chocolate + zucchini on my mind - I just had to make some bread BUT the mini kind with extra chocolate on top! I used my favorite gluten free flour blend from Bob's Red Mill - swap out your favorite flour with it, if you want. Plus I used Guittard's SUPER cookie chips - they are HUGE disks of chocolate with 48% cacao! So good.

Gluten Free Chocolate Chunk + Zucchini Mini Loaf Breads

1 1/2 cups gluten free flour blend 1/2 teaspoon sea salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 cup packed light brown sugar

2 cups grated zucchini, drained 3 eggs, room temperature 1/2 cup coconut oil, melted 1 teaspoon pure vanilla extract or paste

1/3 cup semi sweet or dark chocolate chunks, plus more for the tops

Preheat your oven to 350F. Prepare your mini loaf pans or 1 loaf pan with parchment paper. Arrange the pan(s) on top of a baking sheet tray.

In a medium to large mixing bowl, whisk the dry ingredients together - flour, salt, baking soda, baking powder, cinnamon + brown sugar. Set aside.

In a small bowl, combine the zucchini, eggs, oil + vanilla extract. Mix with a whisk until everything is combined well. Add in the chocolate chunks.

Add the wet ingredients into the dry ingredients. Mix with a wooden spoon or rubber spatula until all the dry ingredients are incorporated.

Pour the batter into the prepared pan(s). Dot the tops with a few chocolate chunks.

Bake for 45 minutes for mini loaves or 55 for a large loaf. Remove from the oven when the center is set + a knife or cake tester comes out clean. Let cool on a wire rack for 5-10 minutes, before slicing into.


This recipe was made #glutenfree + #dairyfree