From: Art of Gluten-Free Baking (http://artofglutenfreebaking.com)
Chocolate, Chocolate Zucchini Bread, Gluten-Free
Yield: 1-9 in x 5 in/23 cm x 13 cm loaf
Ingredients
1 1/2 cups (215 grams) Jeanne’s Gluten-Free All Purpose Flour mix
1/2 cup (45 grams) unsweetened cocoa powder, sifted to remove lumps
1 tablespoon aluminum-free double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (105 grams) brown sugar (I like dark brown but light brown is fine)
1/4 cup (50 grams) granulated sugar
2 large or extra-large eggs, room temperature
2/3 cup (160 ml) neutral flavored vegetable oil (I like Rice Bran oil)
1 teaspoon vanilla extract
1 1/2 cups (190 grams) shredded zucchini
2/3 cups (225 grams) semi-sweet chocolate chips
Preheat oven to 350 degrees F/180 degrees C/Gas Mark 4. Grease and flour a 9 in x 5 in/23 cm x 13 cm loaf pan.
In a medium bowl, mix together flour, cocoa powder, baking powder, baking soda, and salt.
In the bowl of a stand mixer fitted with a paddle attachment, beat together eggs, brown sugar, and granulated sugar on medium for 10 minutes (yes, 10 minutes). Mixture should eventually become thick and creamy. After 10 minutes, reduce the speed to low and slowly add the oil in a steam at the side (you don’t want to deflate the mixture too much). Beat until combined. Add vanilla extract, beat until combined. Add flour mixture and beat until combined. Remove bowl from mixer and fold in cooled zucchini mixture and chocolate chips.
Scrape batter into the loaf pan and smooth top. Bake at 350 degrees F for about 1 hour or until a tester comes out clean or with just a few crumbs on it.
Cool in pan for 5 minutes and then turn out onto a wire rack to cool completely.
Store wrapped in plastic wrap or aluminum foil at room temperature for up to 4 days.