Summer’s officially over, but the zucchini keep coming. If you’ve ever grown zucchini, you know how they can get out of hand. Some of my family members are definitely giving them the “fish eye”. This recipe is a favorite even with my beloved zucchini haters.
CHOCOLATE CHIP ZUCCHINI BREAD
1/2 cup white rice flour
1/3 cup tapioca flour
1/3 cup cornstarch
1/2 cup sugar
1/2 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup canola oil
1/3 cup milk
1 cup shredded zucchini
1/2 cup semi-sweet chocolate chips
Preheat oven to 350ºF.
Combine dry ingredients in medium-sized bowl.
In separate bowl, mix together wet ingredients.
Mix wet ingredients with dry ingredients, and stir in chocolate chips.
Pour into greased 9”x 9” baking dish.
Bake until done in center and slightly browned on top, about 30 minutes.