Gluten-Free Chocolate-Chip Zucchini Bread Squares Recipe

Gluten-Free Chocolate-Chip Zucchini Bread Squares Recipe
Staff Writer
Bread

Penny de los Santos

Bread

When I was growing up, my Aunt Trisha would often make this sweet zucchini bread. Her secret was to add lots of chocolate chips. I've adapted her recipe to make it both vegan and gluten free. This bread is still as moist and delicious as my Aunt Trisha's and now everyone can enjoy it.

Ingredients

  • 4 tablespoons butter substitute, at room temperature
  • ⅔ cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup Gluten-Free Flour Mix
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup chopped walnuts
  • 1 cup finely shredded zucchini, drained
  • 1 ½ teaspoons egg replacer, whisked with 2 tablespoons warm water
  • ½ cup gluten-free chocolate chips

Directions

Preheat the oven to 350 degrees. Grease and flour an 8-by-8-inch baking pan.

In a stand mixer, beat the butter substitute with the brown sugar and vanilla extract until light and fluffy, about 2 minutes on medium speed. Stop and scrape down the sides of bowl then add the flour, baking soda, salt, cinnamon, walnuts, and zucchini. Mix on medium speed for 30 seconds. Stop and scrape down the sides of bowl. Add the egg replacer mixture and chocolate chips and mix for another 30 seconds.

Spread the batter onto the prepared baking pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack at least 1 hour before cutting into squares.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.