Pan de calabacín sin gluten

Ingredientes

• 3 large eggs, room temperature
• 1/3 cup white sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil (or oil of choice)
• 1 teaspoon gluten-free vanilla extract
• 2 cups gluten-free flour blend (I use Bob's Red Mill 1-to-1 or Ryze Gluten Free Flour)
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon gluten-free baking powder
• 1 medium shredded zucchini (about 2 cups), gently pressed between paper towels
• Optional: 1 cup gluten-free, dairy-free chocolate chips

Preparación

1. 1

   Preheat the oven to 350°F; lightly grease four...: Preheat the oven to 350°F; lightly grease four mini loaf pans, or one 8 1/2" x 4 1/2" metal loaf pan; set aside.

2. 2

   In a large mixing bowl, beat the eggs,...: In a large mixing bowl, beat the eggs, sugars, oil, and vanilla until smooth.

3. 3

   Add the flour, salt, baking soda, baking powder,...: Add the flour, salt, baking soda, baking powder, and mix until well combined.

4. 4

   Stir in the zucchini and chocolate chips (optional).

5. 5

   Pour the batter into the prepared mini loaf...: Pour the batter into the prepared mini loaf pans, or larger loaf pan.

6. 6

   For mini loafs, bake for 30-35 minutes or...: For mini loafs, bake for 30-35 minutes or until the center is set. For the larger loaf pan, bake for 45-50 minutes, or until the center sets.

7. 7

   Remove the bread from the oven, and let...: Remove the bread from the oven, and let it cool for 10 minutes in the pan. Finish cooling on a wire rack.

8. 8

   Once cooled, slice and serve.

9. 9

   Store leftovers in an airtight container at room...: Store leftovers in an airtight container at room temperature for up to 4 days.