Friday, August 20, 2010

Gluten-free Zucchini Banana Chocolate Chip Loaf

Adapted from Craftzine.

Preheat oven 350 degrees F
Grease a loaf pan


2 cups chickpea flour
1 Tbsp tapioca starch
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/3 cup dark brown sugar

1/2 cup olive oil
2 eggs, beaten
1/2 tsp vanilla extract
2 ripe bananas, mashed
1 1/2 cups large zucchini, grated
2/3 cup chocolate chips

Combine dry ingredients in a large bowl, breaking up the brown sugar until it is evenly incorporated. Make a well in the center. Add oil, eggs, vanilla, bananas and zucchini and mix by hand until well combined. Stir in chocolate chips. Pour batter into greased loaf pan and bake. Cover the bread with foil after 1/2 hour to prevent further browning. Bake for a total time of 1 hour.