Gluten-Free Double Chocolate Zucchini Bread

Ingredients

• 1 cup (150g) gluten-free measure-for-measure flour
• 1/2 cup (41g) cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup (85g) chocolate chips
• 3/4 cup (150g) granulated sugar
• 1/3 cup (80g) sour cream
• 1/4 cup (60ml) neutral oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/3 cups (190g) finely grated zucchini, (lightly squeezed (weigh after squeezing))

Instructions

1. 1

   Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.

2. 2

   In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, salt, and chocolate chips.

3. 3

   In a large bowl, whisk together the sugar, sour cream, oil, eggs and vanilla. Stir in the grated zucchini.

4. 4

   Add the dry ingredients to the wet ingredients and mix with a rubber spatula, until fully combined.

5. 5

   Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, until a toothpick inserted into the center of the loaf comes out clean.

6. 6

   Remove from the oven and cool in the pan for 5 minutes. Remove the loaf from the pan and transfer to a wire rack to cool completely.