Double Chocolate Zucchini Bread

Try these sweet and savory gluten-free quick breads that are easy to prepare. Have your kitchen smelling sensational in no time. These mouthwatering recipes are perfect for an afternoon snack, item on your brunch menu or wrapped up as a homemade gift for your friends.

This recipe is: Dairy Free, Gluten-Free, Nut-Free, Rice-Free, Soy-Free


Yields: 1 loaf


Total Time: 1 hour 20 mins

Prep Time: 20 mins

Nutritional Information
(Per Serving)

Calories
438

Total Fat
24.22g

Saturated Fat
--

Cholesterol
35mg

Sodium
311mg

Total Carbohydrate
51.13g

Dietary Fiber
1.16g

Sugars
27.4g

Protein
3.89g

Calcium
--




Ingredients
  • 1 cup sorghum flour
  • ½ cup cornstarch
  • 2 teaspoons baking powder
  • ½ cup cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ¾ cup vegetable or canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon coffee extract OR 1 tablespoon instant coffee
  • 1½ cups shredded zucchini
  • ½ cup dairy-free chocolate chips


Directions
  1. Preheat oven to 350 degrees F and lightly grease loaf pan with cooking spray or oil. Set aside.
  2. Combine the first 6 dry ingredients (sorghum flour through salt) in a large bowl and whisk to fully combine.
  3. In the bowl of a standing mixer, combine sugars, oil, eggs, vanilla extract and coffee extract or instant coffee. Whisk until thick and smooth.
  4. Add dry ingredients to stand mixer in 3 additions, beating until fully incorporated after each addition.
  5. Fold in zucchini and chocolate chips.
  6. Pour batter into loaf pan and bake for 55 to 60 minutes until toothpick inserted in the center comes out clean.





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