Chocolate Chip and Banana Zucchini Bread, Gluten-Free Zucchini Bread

Preheat your oven to 350°F (177°C) and lightly grease a 9x5 inch loaf pan with cooking spray or oil. You can also line the pan with parchment paper for easy removal of the bread.

In a large mixing bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt and cinnamon. These are the dry ingredients that will form the base of the bread.

Make sure to use a gluten-free flour blend that contains xanthan gum or add some xanthan gum to your flour blend if it doesn’t have it.

In another mixing bowl, whisk together the eggs, oil, sugar and vanilla extract. These are the wet ingredients that will add moisture and sweetness to the bread. You can use any oil of your choice, such as vegetable oil, coconut oil or olive oil. You can also substitute applesauce or yogurt for half of the oil to reduce the fat content.

Add the wet ingredients to the dry ingredients and stir until well combined. You can use a wooden spoon or a spatula to mix the batter. Don’t overmix the batter, as that can make the bread tough and dense. Just mix until there are no dry spots left.

Stir in the grated zucchini and mashed banana and mix well. The zucchini and banana will add more moisture and flavor to the bread, making it lower in sugar and oil than most zucchini bread recipes. To grate the zucchini, you can use a box grater, a food processor or a spiralizer. Squeeze out the excess moisture from the grated zucchini with your hands or a cheesecloth before adding it to the batter. 

Fold in the chocolate chips and stir until evenly distributed. Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. The baking time may vary depending on your oven and the size of your pan, so start checking after 45 minutes.

Let cool, slice and enjoy!