Chocolate Chip and Raspberry Walnut Gluten Free Zucchini Bread

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We recently had dear friends staying with us who have gluten intolerance and they taught me how to bake with gluten free flour blends. Very exciting! I go off wheat from time to time and with so many people developing sensitivities to gluten, it’s good to have a baking alternative.

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I’ve made nut butter gluten free breads before, but they tend to be very dense (albeit delicious). Using a blend of sorghum and tapioca flours with xanthan gum resulted in a light, tender, amazingly scrumptious bread much like what a traditional zucchini bread would be.

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I doubled this recipe and added chocolate chips to one loaf and raspberries and walnuts to the other. The chocolate chips sunk a bit, but didn’t affect the hold and texture of the bread. I may use more raspberries next time, but didn’t want to add too many and make the bread too moist. Good reasons to experiment. I think a peach and pecan version would be delightful!

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Chocolate Chip and Raspberry Walnut Gluten Free Zucchini Bread

Adapted from Gluten Free Goddess

Ingredients:
1 rounded cup of fresh, grated zucchini (I partially peel my zukes, in stripes)
1 cup sorghum flour
1/2 cup tapioca starch (also called tapioca flour)
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp xanthan gum
1/2 tsp salt
2 tsp cinnamon
1/4 tsp cloves
3/4 cup brown sugar
1/3 cup light olive oil or coconut oil
2 eggs
1/4 cup milk
1 tsp lemon juice
1 Tbs vanilla
1/2 – 1 cup chocolate chips, raspberries, walnuts, or other berries and nuts (optional)

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Instructions:
Butter a 9×5″ loaf pan and line with a strip of parchment to create a sling for easy removal. Butter the parchment lightly. Set aside. Preheat oven to 350 degrees.

In a large mixing bowl, whisk together the sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, salt, cloves, and cinnamon. Add in the brown sugar.

Add the oil, lemon juice, eggs, and milk. Beat to combine and continue to beat on medium high until the batter is smooth, about two minutes.

Add the shredded zucchini and stir by hand to combine. If you are adding nuts or berries or chocolate, stir them in to distribute. (I made two loaves and used 1 cup of chocolate chips in one loaf and 1/2 cup raspberries with 1/2 cup chopped walnuts in the other.)

Scoop and scrape the batter into the prepared loaf pan and using a silicone spatula, even out the top.

Bake in the center of a preheated oven until the top is golden and firm, yet gives a bit when lightly touched. It should feel slightly springy. This may take anywhere from 60 to 80 minutes. Test with a wooden toothpick, which should come out of the loaf without any crumbs or batter. Let cool in the pan for 10 minutes then remove with the parchment sling onto a wire rack and cool completely before slicing and eating. Good luck with that.

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