There’s nothing higher than the scent of cinnamon and vanilla wafting by the kitchen, particularly when it means a loaf of candy, high-rising, fast bread is on the best way. This gluten-free chocolate chip zucchini bread has develop into a favourite in our home. I particularly prefer it as a result of it makes use of a easy mix of brown rice flour, almond flour and cornstarch.
Texture and Taste
This recipe isn’t just for these avoiding gluten, however for anybody who loves a young, flavorful loaf that walks the road between breakfast and dessert. It’s gentle, moist, and subtly candy, with the proper steadiness of construction and softness because of a mix of brown rice flour, cornstarch, and xanthan gum. The zucchini is shredded moderately than grated, so you are not precisely “hiding greens”, however youngsters will love the chocolate chips and sweetness so you may very well flip them on to zucchini with this.
Gluten-Free Chocolate Chip Zucchini Bread
Whereas I consider this as “my” zucchini bread (and hope it is going to be yours), the recipe is from The Massive Ebook of Gluten-Free Recipes, and I solely made minor modifications because the e-book’s recipe is nearly good. I truthfully cannot discover something about this recipe I do not like, and the 1 tablespoon of cinnamon and 1 tablespoon of vanilla is excellent. The quantity of nutmeg and cloves is barely noticeable, they simply add nuance, so go forward and preserve them.
Brown Rice Flour Weights
In case you’re bought on this bread however do not have the brown rice flour but, here is a tip. Manufacturers range in density. I at all times use super-fine and my favorites are Genuine Meals, Anthony’s and the home model bought by Vitacost, which is a wonderful worth. Bob’s Purple Mill brown rice flour is heavier. A cup of Bob’s runs round 165 grams, whereas others are 135. In case your gluten-free breads aren’t figuring out fairly proper, examine your model of rice flour. If utilizing Bob’s, you may in all probability want about 2 tablespoons much less.
Recipe
Gluten-Free Chocolate Chip Zucchini Bread
This is a wonderful, not-too-sweet, moist and tender zucchini bread that doesn’t have a gritty really feel to it though the primary flour is brown rice. The cornstarch actually softens the crumb.
Components
- 1 cup brown rice flour (fluffy and really advantageous) (130 grams)
- ½ cup almond flour (blanched further advantageous) (50 grams)
- ½ cup cornstarch (64 grams)
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 tablespoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cloves
- 2 massive eggs (95-110 grams)
- ½ cup oil, any impartial oil ought to work
- ½ cup sugar (100 grams)
- ½ cup applesauce
- 1 tablespoons vanilla extract
- ⅓ cup mini chocolate chips
- ⅓ cup chopped walnuts
- 1 ½ cups peeled and grated zucchini (quantity is approximate) (170 grams) earlier than draining and (160 grams after)
Directions
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Preheat oven to 350 levels F. Grease an 8 ½ by 4 ½ inch steel loaf pan.
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In a big mixing bowl, totally and evenly combine the rice flour, almond flour, cornstarch, xanthan gum, salt, baking soda, baking powder, cinnamon, nutmeg and cloves collectively.
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Whisk collectively eggs, oil, sugar, applesauce and vanilla.
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Add egg combination to flour combination and stir with a heavy obligation scraper till evenly blended. Stir within the zucchini, chocolate chips and walnuts (if utilizing)
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Scrape the batter (it needs to be fairly thick) into pan and bake for 60 to 70 minutes or till toothpick inserted comes out clear. Let cool for about 10 minutes within the pan, then take away from the pan and let cool utterly.
Notes
That is the burden of the zucchini earlier than being drained. After draining the burden was about 215 grams.
