Gluten Free Chocolate Zucchini Bread

It was my handsome hubby’s birthday and even though he didn’t want to do much in the way of celebrating, we did! Plus, I had a sack of the first garden zucchini of the summer and I knew just what to do with them!

My oldest daughter (6 years old) especially loves to make birthdays special. For my birthday several months ago she was so bent on making sure I had a party that she walked around to all the neighbor’s houses inviting everyone over, then banished me from the living room while she directed her Daddy in decorating. She wouldn’t let her Daddy’s birthday pass without some proper celebrating. After pooling her and her siblings money they got him a little gift and then the girls helped make these deceptively healthy Gluten Free Chocolate Zucchini Muffins/Bread!

I didn’t use a regular gluten free flour blend (partly because I need to restock my blends), but mostly because the unique blend I ended up using makes this bread just dense enough to be filling, but still light enough to be easily mistaken for cake. 

The original recipe was adapted from an old cookbook given to me by a friend that I no longer even own, but that I’ve used as a jumping off point for this recipe as well as my Gluten Free Pumpkin Chocolate Chip Bread. 

This recipe makes enough for two loaves or one loaf and a dozen muffins. Preheat your oven to 350, line muffin tin with paper liners, and lightly grease bread pan. 

Blend together wet ingredients:

3 eggs plus 1 egg white

2/3 cup coconut oil

1/3 cup applesauce

2 tsp. vanilla extract

1 – 1/4 cup raw honey

3 cups grated zucchini

In separate bowl mix together dry ingredients:

1 cup garbanzo bean flour

1 cup GF corn starch

1/3 cup amaranth flour

1- 1/2 tsp. unflavored gelatin (1 envelope)

1/2 cup unsweetened cocoa

2 tsp. baking soda

1/4 tsp. baking powder

1 tsp. sea salt

1 tsp. cinnamon

Combine wet and dry ingredients and blend together for just a couple minutes. Divide it up evenly among the muffin tin and bread pan and bake. The muffins should take 18-20 minutes and the bread a bit longer. Around 50-55 minutes or until a toothpick inserted comes out clean. 

Enjoy!