Gluten-Free Double Chocolate Zucchini Bread

🧂 Ingredients

• 250 grams granulated sugar
• 200 grams light brown sugar
• 225 grams avocado oil

  (or other neutral-flavored oil_
• 3 large eggs, room temperature
• 90 grams milk

  (or almond milk)
• 2 teaspoons vanilla
• 448 grams zucchini, shredded (1 pound)
• 420 grams 1:1 gluten-free flour blend
• ½ teaspoon salt
• ¾ teaspoon baking soda
• ¾ teaspoon baking powder
• 60 grams cocoa powder
• 1 teaspoon cinnamon, ground
• 1 cup chocolate chips

  (optional)

Instructions

• 1 Preheat oven to 350 degrees.
• 2 Grease two 8x4-inch loaf pans (or 1 pan plus 12 muffins).
• 3 In a large bowl, beat sugar, oil, eggs, milk and vanilla until well blended. Add
  the zucchini.
• 4 In another bowl, whisk flour, salt, baking soda, baking powder, cocoa and
  cinnamon.
• 5 Gradually add the dry mixture into the wet mixture, stirring just until
  combined. Stir the chips, if using.
• 6 Set the batter aside to rest for 30 minutes.
• 7 Transfer to prepared pans. Bake 55-65 minutes, or until a toothpick inserted in
  center comes out clean. Muffins will take around 25 minutes.
• 8 Cool 10 minutes before removing from pans to wire racks to cool.

Nutrition Info