Gluten-Free Chocolate Chip Zucchini Bread
This is an excellent, not-too-sweet, moist and tender zucchini bread that does not have a gritty feel to it even though the main flour is brown rice. The cornstarch really softens the crumb.
Servings 12
Cost 5
Equipment
- 1 8 ½ x 4 ½ inch metal loaf pan
Ingredients
- 1 cup brown rice flour (fluffy and very fine) (130 grams)
- ½ cup almond flour (blanched extra fine) (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 large eggs (95-110 grams)
- ½ cup oil, any neutral oil should 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 (volume is approximate) (170 grams) before draining and (160 grams after)
Instructions
- Preheat oven to 350 degrees F. Grease an 8 ½ by 4 ½ inch metal loaf pan.
- In a large mixing bowl, thoroughly and evenly mix the rice flour, almond flour, cornstarch, xanthan gum, salt, baking soda, baking powder, cinnamon, nutmeg and cloves together.
- Whisk together eggs, oil, sugar, applesauce and vanilla.
- Add egg mixture to flour mixture and stir with a heavy duty scraper until evenly mixed. Stir in the zucchini, chocolate chips and walnuts (if using)
- Scrape the batter (it should be pretty thick) into pan and bake for 60 to 70 minutes or until toothpick inserted comes out clean. Let cool for about 10 minutes in the pan, then remove from the pan and let cool completely.
Notes
This is the weight of the zucchini before being drained. After draining the weight was about 215 grams.