HEALTH: You’ll never guess this zucchini bread is gluten-free | PostIndependent.com
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HEALTH: You’ll never guess this zucchini bread is gluten-free

Angela Wetzel
LIVING AGAINST THE GRAIN
Free Press Health Columnist

Fall is officially here and that brings about the desire to bake. My friends know that I love to bake things from bread to cookies and cakes and trying new recipes is one of the things I enjoy the most in the fall and winter. I had some zucchini that was frozen so I recently went looking for a new zucchini bread recipe that I could try out on my co-workers.

As I did my online search, I found a gluten-free zucchini bread recipe on the Huffington Post website. The thing that caught my eye with this recipe is that it was double chocolate which I knew would be a hit! Here is the recipe for you to try:



GLUTEN-FREE DOUBLE CHOCOLATE ZUCCHINI BREAD



1-1/2 cups all-purpose gluten-free flour

1-1/2 teaspoons xanthan gum (if your flour doesn’t contain xanthan gum already)

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup light brown sugar

1/2 cup granulated sugar

2 eggs, large

1/2 cup vegetable oil

1-1/2 teaspoons vanilla extract

1-1/2 cups zucchini squash, shredded

3/4 cup semisweet chocolate chips

Preheat oven to 350 degrees F. In a large bowl, whisk together flour, xanthan gum, cocoa powder, baking powder, baking soda and salt. Set aside.

In a large bowl, beat together light brown sugar, granulated sugar and eggs at medium speed until very well combined, about 3-4 minutes. With mixer still on, drizzle in vegetable oil. Add vanilla extract and beat a few seconds more.

At medium speed, slowly add the flour mixture and beat just until combined. Gently fold in the shredded zucchini and chocolate chips. Spread batter into a 9×5-inch loaf pan and smooth the top.

Bake in preheated oven for 1 hour or until a tester inserted in the middle comes out clean or with a few moist crumbs.

Cool in the pan for 15 minutes then turn out onto a wire rack to cool completely.

If you aren’t gluten-free, the website said that you can easily just swap out regular flour for the gluten-free flour and eliminate the xanthan gum.

This bread was a huge hit in our office and one of my co-workers, after we were halfway through the loaf, asked if it was gluten-free. When I told her it was, she was surprised and said she would have never guessed.

Try this easy recipe, I guarantee it’s a hit!

Angela Wetzel has celiac disease and is president of Gluten Free Grand Valley, a support group for those with celiac disease and wheat allergies. Contact her at glutenfreegrandvalley@gmail.com or visit Gluten Free Grand Valley on Facebook.


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