Double Chocolate Zucchini Bread Gluten Free Food

DOUBLE CHOCOLATE ZUCCHINI BREAD (GLUTEN-FREE)

Steps:

• Preheat oven to 350 degrees. Lightly oil an 8 1/2" x 4 1/2" loaf pan. Cut a piece of baking parchment to fit inside, with long edges overhanging by 2 or 3 inches and lightly coat the paper with oil, too.
• Sift the flour and cocoa into a medium bowl to remove any lumps (a mesh strainer does this job perfectly). Whisk in the baking soda and salt.
• In another bowl, whisk the eggs with the sugar, maple syrup and oil until smooth. Pour over the dry ingredients and stir to blend. Add the zucchini and chocolate chunks and stir again just to combine.
• Scrape into the prepared pan. Bake 60-70 minutes or until the top feels springy and toothpick inserted in the middle comes out clean. Cool in the pan 15 minutes. Gently lift the bread out of the pan using the parchment as handles (you might want to use a dull knife along the edges of the pan first to release it). Cool on a rack until completely cool.

DOUBLE CHOCOLATE ZUCCHINI BREAD

Steps:

• Heat oven to 350°.
• Butter and flour 2 loaf pans.
• Whisk the flour with the cocoa, baking soda, cinnamon and cloves in a medium size bowl.
• Beat butter and sugar in a medium bowl with a mixer on med high until light and fluffy, about 4 minutes.
• While you're mixing, drizzle in the oil, then the eggs, one at a time, beating well after each addition.
• Stir the vanilla into the buttermilk.
• Mix the flour mixture into the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour.
• (Like this--flour, buttermilk, flour, buttermilk, flour) Scrape the sides of the bowl when needed.
• Fold in the zucchini and chocolate.
• Divide batter into the 2 pans.
• Bake until tester comes out clean, about 55 minutes.
• (be careful, the tester may look chocolatey from the chocolate in the bread--don't overbake) Cool in pans on rack before removing and slicing.