Double Chocolate Zucchini Bread Recipe by Bella Gluten-Free

A simple substitute cup-for-cup Bella Gluten-Free All Purpose Baking Mixfmakes a beautiful gluten-free, dairy/casein-free loaf. I took the liberty of adding cocoa powder and chocolate chips for a double chocolate version...but the Esther's original recipe is equally scrumptious. Simply omit the cocoa powder and chocolate to make the classic loaf.  Thanks Ester.  I always love to find that Bella Gluten-Free All Purpose Baking Mix does what it is supposed to do. Make gluten-free living easy.

Servings: Makes 16 servings.  •   Prep: 15 mins  • Total: 55 mins
ChocolateZBread3.5   Ingredients:

4 eggs

2 cups
sugar ( 1 cup white/ 1 cup brown)


1 1/2 cup
uncooked zucchini, peeled and shredded

1 cup
veggie oil such as canola, walnut, or sunflower

2 cups
 Bella Gluten-Free All Purpose Baking Mix

1 tsp
baking soda 

1 tsp
baking powder

1 tsp
ground cinnamon

1 tsp
vanilla

1 cup
chopped walnuts (optional)

1/2 cup
cocoa powder

1 cup
gluten-free chocolate chips such as Tropical Source or Enjoy Life 


bella_img_final
 

Prep:
None

 

Directions:
In a large bowl, mix all ingredients together until well blended. Light grease a large 9x5" bread pan. Bake at 350 degrees for 40-45 minutes or until inserted knife comes out clean.

Chef's Notes: Depending upon the size of your pan you may have too much batter. Cook overflow in muffin tins or mini loaf pans for 25-30 minutes.