Chocolate Zucchini Bread (Gluten-free, Milk-free)


from Maryka, CSA crew member

3 eggs plus 1 egg white
1 cup vegetable oil (or 1/2 cup applesauce and 1/2 oil)
2 teaspoons vanilla extract
2 cups sugar
3 cups grated zucchini
2-1/3 cups Gluten Free Flour Mix -(I used 1 cup quinoa flour, 1 cup oat flour and 1/3 cup potato starch)
1/2 teaspoon xanthum gum
1/2 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon baking powder
1 cup walnuts

Makes 2 loaves

Preheat oven to 350 degrees Fahrenheit. Grease two 5×9 inch loaf pans.

Combine eggs, oil, vanilla and sugar in a large bowl. Add zucchini, mixing well. In a medium bowl, sift together dry ingredients. Slowly add sifted mix to the zucchini mixture. Blend well and stir in walnuts.

Divide mixture between the two prepared loaf pans and bake for 50-55 minutes, until a toothpick inserted near the center comes out clean with a few crumbs clinging to it. Remove bread from pans and cool completely on a wire rack.

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