Zucchini Bread (With or Without Chocolate Chips), Gluten-Free (and naturally dairy-free)

 
-adapted from one by Paula Deen from the Food Network
-makes 1 9"x5" loaf

Special Equipment Needed
-stand mixer is helpful, but a hand mixer will do fine
-9"x5" loaf pan

Note: this recipe uses my gf flour mix, Jeanne's Gluten-Free All-Purpose Flour Mix (mix together and store in a cool, dark place):
1 1/4 C (170g) brown rice flour
1 1/4 C (205g) white rice flour
1 C (120g) tapioca flour
1 C (165g) sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum
(you can also use the gluten-free flour mixture (not baking mix) of your choice--just be sure it contains xanthan gum. Or, you can add 1/4 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the bread)

Ingredients
1 1/2 C  (210g) Jeanne's Gluten-Free All-Purpose Flour Mix
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 large eggs
1 C (200g) granulated sugar
1/2 C (125ml) neutral-flavored oil (I use Rice Bran oil)
1 tsp vanilla extract
1 C (about 110g) grated fresh zucchini
1/2 C (about 95g) semisweet chocolate chips (optional)
1/2 C (about 60g) chopped pecans (optional)

Extra oil and tapioca flour for the pan

Preheat oven to 350 degrees.  Grease and flour the pan with your extra oil and tapioca flour.

In a small bowl, mix together the flour, baking powder, baking soda, spices, and salt.

In the bowl of stand mixer fitted with the paddle attachment, beat eggs until they are light and fluffy--about 3 minutes.  Add sugar and continue beating for another 2 minutes.  Drizzle in oil and continue to beat a minute or 2 more.  Add vanilla and beat to combine.  Add grated zucchini and beat until just combined.

Add the flour mixture to your egg mixture--beat until just combined.  With a large spoon or spatula, stir in the pecans and chocolate chips if using.  Pour into prepared pan.  Thump pan on counter to release and trapped air bubbles.

Bake at 350 degrees for 50-60 minutes--or until a tester comes out clean.  Cool loaf in pan for 5 minutes and then turn out onto a wire rack to cool completely.

Enjoy!