Chocolate Chip Zucchini Bread

There's nothing like a warm, freshly baked zucchini loaf for breakfast on a lazy Sunday morning! Especially when you have leftovers to take to work for snacks all week. Zucchini loaf was a staple in my home before I went grain-free. Turns out, you can make a delicious grain-free version with a few simple modifications.

I like to enjoy this zucchini loaf warmed with a bit of butter or margarine alongside a nice cup of tea. This recipe calls for chocolate chips; for a more savoury loaf, try substituting the chocolate chips for chopped walnuts.

Eat up and enjoy!

Chocolate Chip Zucchini Loaf

Ingredients

· 1 ½ cups all-purpose gluten free flour (I used Bob’s Red Mill)

· ½ tsp salt

· ½ tsp baking soda

· ½ tsp baking powder

· 1 ½ tsp cinnamon

· 2 eggs

· ½ cup vegetable oil

· 1 c white sugar

· 1 tsp vanilla extract

· 2 tsp ground flaxseed

· 1 tbsp + 1 tsp boiling water

· 1 cup grated zucchini (~ 1 small or ½ large zucchini)

· 1/3 cup chocolate chips

Directions

1. Preheat oven to 325 F. Grease and 'flour' one 8"x4" loaf pan.

2. Sift together gluten-free flour, salt, baking powder, baking soda, and cinnamon in a bowl.

3. Beat eggs, oil, vanilla, and sugar together in a large bowl.

4. In a small bowl, mix together ground flaxseed and boiling water and then add to wet ingredients.

5. Add sifted ingredients gradually to the mixture and beat well. Stir in zucchini and chocolate chips until well combined. Pour batter into prepared pans.

6. Bake for 55-65 minutes or until a toothpick inserted into the centre comes out clean. Cool in pan on rack for 20 minutes and then remove bread from pan and cool completely.

7. Enjoy warm or store in an airtight container for up to 3 days.