Gluten Free Zucchini Chocolate Chip Bread

I have not been blogging very much this whole summer, and I suppose there are a couple big reasons why:

1. Summer is vacation time, and we have been traveling rather than nesting.

2. Pregnancy has helped me develop a less than favorable relationship with food at times, and I don't want to blog about what just came back up (you ladies know what I mean).

3. Our refrigerator has been ON AND OFF in working like a functional fridge for 2 months now: 2 weeks on, 1 week off, 2 weeks on, 1 week off. With such a temperament I dare not purchase any perishables in need of refrigeration. (I have considered the raw food diet, who needs a fridge anyway.)

So with a less than favorable appetite, little food in the house, and a few weeks on the road, I have baked only zucchini bread as it seems a small thing to honor these ginormous garden triumphs. If anything else was successful in the garden this year, I would probably blog about that too, but wait, it wasn't. Unless you count the pumpkins, they are still growing.

So Zucchini bread seems like the most nutritious bread one could ever eat, I mean with all that green stuff in there. I am proud to say my recipe is gluten free, lower in sugar and fats than most. But it is incredibly moist, thank you Zucchini, and the taste is heavenly, so now is the time to bake it! If you aren't ready for such an endeavor, you can shred/puree the zucchini and freeze it for later (that is if your freezer works).

GF Chocolate Chip Zucchini Bread

In a bowl mix together the following dry ingredients:

2 1/2 cups brown rice flour (or half and half with white rice flour)

3/4 cup tapioca flour

2 tsp xantham gum

1 tbsp baking powder

1 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp cloves

2 tsp sea salt

In stand mixer, mix wet ingredients:

1/2 cup oil (I like canola)

1 1/2 cups sugar

2 tsp vanilla extract

3 eggs

2 1/3 cups finely shredded zucchini

1 - 1 1/2 cups chocolate chips (to your liking)

After mixing wet ingredients, add dry ingredients 1/2 cup at a time, mixing until blended. Add chocolate chips last. Grease two 8 X 4 or 9 X 5 pans, and bake at 350 degrees for 40 minutes. At 40 minutes check the center with fork or toothpick to check for doneness. The outer layer will appear slightly darker than regular non gluten free bread (if you don't like that then add foil cover last 20 min of baking).

Smell, taste, savor!