Gluten Free Zucchini Bread
This gluten free zucchini bread recipe is moist and tender and full of great flavor. It uses sorghum flour, but you can use any good gluten-free flour instead (just make sure it has no xanthan gum in it since that’s added in the recipe). Chocolate chips give this gluten free zucchini bread an extra burst of sweetness.
Ingredients
1 cup sorghum flour
3/4 tsp xanthan gum
1/4 tsp salt
3/4 tsp baking soda
1/4 cup unsweetened cocoa powder
1/4 cup sugar
2 T firmly-packed brown sugar
1 egg
1/4 cup canola oil
1/2 tsp vanilla extract
1/4 cup sour cream
1 1/2 cups zucchini, shredded
1/3 cup gluten-free semisweet chocolate chips
Directions
Preheat to 350F. Combine flour, gum, salt, baking soda, and cocoa powder. In separate bowl combine white sugar, brown sugar, egg, oil, and vanilla extract with an electric mixer. Stir sour cream and zucchini into the liquid mixture. Stir the dry ingredients, mixing until well combined. Then add the chocolate chips. Spread batter into a greased loaf pan. Bake 40-50 minutes, or until knife inserted into center comes out clean.
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