Ingredients:

  • 1.5 cups (190g) Gluten-Free 1-to-1 Baking Flour
  • 0.5 cup (50g) Super-fine Almond Flour
  • 1 tsp (5g) Baking Soda
  • 0.5 tsp (3g) Baking Powder
  • 0.5 tsp (3g) Fine Sea Salt
  • 1 tbsp (6g) Ground Cinnamon
  • 2 Large Eggs
  • 0.75 cup (150g) Light Brown Sugar, packed
  • 0.5 cup (115g) Melted Unsalted Butter
  • 1 tsp (5ml) Pure Vanilla Extract
  • 2 cups (280g) Grated Zucchini, squeezed
  • 0.5 cup (90g) Semi-sweet Chocolate Chips
  • 0.5 cup (60g) Chopped Walnuts

Instructions:

  1. Grate the zucchini using the fine side of the grater.
  2. Place grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess liquid until it feels like a damp sponge. Measure out 2 cups (280g) of the squeezed zucchini.
  3. Preheat oven to 350°F (175°C) and line an 8x4 inch loaf pan with parchment paper.
  4. In a large bowl, whisk the eggs and brown sugar vigorously for 2-3 minutes until the mixture is pale and frothy.
  5. Slowly stream in the melted butter and vanilla extract, whisking constantly to maintain the emulsion.
  6. Fold in the squeezed zucchini until evenly distributed.
  7. Sift the gluten-free flour, almond flour, baking soda, baking powder, salt, and cinnamon directly into the wet ingredients.
  8. Using a spatula, gently fold the dry ingredients into the batter until just combined. Stir in chocolate chips and walnuts if using.
  9. Pour batter into the prepared pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean.