Tuesday, October 7, 2014

Gluten Free, Dairy Free, Kid Approved, Chocolate Chip Zucchini Bread

Taking our family to a gluten free lifestyle isn't easy. We aren't perfect. With the exception of Beanie and I no one HAS to be gluten free, they do it because I cook with gluten free ingredients. (If the hubbs wants pizza he ops for a local fave A-1.....gluten filled heaven....as he calls it.) 

Anyhow, it's fall and fall means baking. The kids and hubbs went to First Fruits Farm to help harvest veggies for the local food pantry's this weekend and brought home 3 huge zucchinis. Which of course means.....yep, you guessed it..... zucchini bread. Here is the recipe that the kids LOVE.

Dairy Free, Gluten Free Chocolate Chip Zucchini Bread

3 cups Namaste Gluten Free flour. (I use this because I don’t need to add xanthum gum)
1 tablespoon baking powder
1 ½ teaspoons ground cinnamon
½  teaspoon ground nutmeg
1 teaspoon salt
2 eggs, lightly beaten
2 1/2 cups coarsely shredded, unpeeled zucchini
1 cup raw sugar
1 cup lightly packed brown sugar
1 cup coconut oil
2 teaspoons vanilla
1 cup chopped walnuts or pecans (optional)
1 cup dark chocolate pieces (Gluten Free and Dairy Free)
  1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of two 8x4x2-inch loaf pans; set aside. In a large bowl stir together flour, baking powder, cinnamon, and salt. Make a well in the center of flour mixture.
  2. In a medium bowl combine eggs, zucchini, sugar, oil, and vanilla. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts (if desired) and the chocolate pieces. Pour batter into the prepared loaf pans, spreading evenly.
  3. Bake about 55 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on rack.
  4. Wrap and store overnight before slicing.

I hope you love this recipe as much as we do. 

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