Gluten Free Easy Zucchini Bread

It is only July 4 (‘Merica!), and I am already sick of the zucchini and kale I’ve been getting in my farm share. I decided that the only way I can consume these again this week is if it involves sugar and/or dairy. So, the kale is going in some stuffed shells, and the zucchini went straight into a bread (I still have 4 squashes left to use, ugh). Plus, this whole trying to eat more vegan meals thing is crushing my spirit in the kitchen. Since K is home, it works out because he will eat at least half of it. This was super easy to make, and very yummy.

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  • 1/2 cup Canola Oil
  • 2 large eggs
  • 1/2 T vanilla extract
  • About 1.5 cups largely chopped zucchini (I used the mini prep)
  • 1 cups sugar
  • 1.5 cups flour mix
  • 1/4 tsp Xanthan Gum,  OR 1 tsp if flour mix doesn’t have any
  • 1 tsp salt
  • 1/2 tsp Baking Powder
  • 1 1/2 tsp cinnamon
  • 3/4 cup dark chocolate chips
  1. Mix oil, eggs, vanilla and zucchini together.
  2. Add remaining ingredients and mix until smooth.
  3. Spray loaf pan fairly heavily with cooking spray, or grease generously with oil.
  4. Pour batter into pan.
  5. Preheat oven to 350 (letting batter sit while you preheat oven eliminates any gritty texture).
  6. Bake large loaves for 35-40 minutes, mini loaves 17-22 minutes, until toothpick inserted in center comes out clean. Be careful not to over bake, as they could become dry.
  7. Let cool in pans for 10 minutes before removing to cooling rack.
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