There’s A Vegetable In My Bread
I’ve mentioned before that I am a vegetarian. Swore off meat, fish, and chicken at the rebellious age of 18. Well, except for bacon. Just couldn’t give up the bacony goodness. So, in reality, I am a bacon eating (fraud) vegetarian. Being a vegetarian, one would think that I love, ahem, vegetables. Truth be told, I am not a huge fan. I do have my favorites, but I’m not screaming from the rooftops, “I can’t survive without Dinosaur Kale!”
That being noted, I wholeheartedly enjoy any vegetable that can (safely) be combined with chocolate. After a few noxious attempts (do NOT try chocolate covered asparagus!), I have found a lovely and prolific vegetable to marry with my need for sweets.
Chocolate Chip Zucchini Bread
3 eggs
1/2 cup canola oil
1/4 cup agave nectar
1 cup sugar (I used demerara raw cane sugar)
1 1/2 teaspoon vanilla extract
3 cups grated zucchini
1 cup brown rice flour
3/4 cup millet flour
1/4 cup sorghum flour
1/4 cup potato starch
2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon xanthan gum
1 teaspoon salt
3/4 cup mini chocolate chips
Preheat oven to 350 degrees. In a large mixing bowl, combine eggs, canola oil, agave nectar, sugar, and vanilla extract. Shred zucchini and place in a clean dishtowel. Use the dishtowel to wring out excess water (this will help prevent your bread from becoming too mushy). Stir in shredded zucchini into mixing bowl. Using a sifter, sift brown rice, millet, sorghum, and potato starch flours as well as baking soda, baking powder, xanthan gum, and salt. Add into mixing bowl. Stir until combined and then fold in mini-chocolate chips.
Divide batter into four mini-loaf pans. Bake 25 - 30 minutes (until tester inserted in the center comes out clean).
Tags: celiac, celiac blog, celiac disease, celiac sprue, chocolate chip zucchini bread, coeliac, gluten free, gluten free recipe, gluten free zucchini bread, hold the gluten blog
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October 22nd, 2008 at 9:39 pm
That looks delicious and I’m totally trying it but with an egg replacer too. I’ll let you know how it turns out for my little allergy babe here. Thanks for sharing!
October 22nd, 2008 at 11:23 pm
omg hillarious! really, chocolate-covered asparagus doesn’t work?? i thought you were going to put bacon in the bread at first… but no! zucchini bread rocks
October 23rd, 2008 at 12:17 am
oOoOo looks like ’tis the season for making veggie + chocolate breads.
the puffins was one cereal whose texture i could not enjoy.
cocoa pebbles… are gf??
October 23rd, 2008 at 12:21 am
Haha, I love your description of fraud vegetarian. It made me smile.
I used to be like you, well minus the bacon, a vegetarian who didn’t eat much in the way of vegetables. But then came celiac, and now I eat veggies all the time. Go figure.
I loooove zucchini bread and yours looks delicious. Chocolate covered asparagus, though? My brain exploded just trying not to think about it
October 23rd, 2008 at 10:02 am
No baking soda or baking powder for me (snif!) but this bread looks de-lish! Since my sweets are limited by this, bacon has become my junk food of choice. Thank God I’m not allergic to fat! Pork fat is my favorite fat!
October 23rd, 2008 at 8:26 pm
Ohh yeah, I used to eat the fruity stars and they made me ill once (cross contamination?) so now I stay away, haha
October 23rd, 2008 at 8:54 pm
This looks great…I wonder if I could substitute something like Pamela’s All Purpose Flour Mix? I love your little butter star.
October 24th, 2008 at 12:42 pm
I have to avoid the more “exotic” flours because I’m one of those who is sensitive to most of the grasses (millet, sorghum, quinoa). But it looks delicious.
October 24th, 2008 at 3:31 pm
You are seriously crazy if you tried chocolate covered asparagus! Now that’s desperation!
October 26th, 2008 at 12:34 am
I got your email :)!
Yum yum yum! This looks so delicious and moist. I loooove zucchini (with or without chocolate
BUT I looove it more when it’s made with chocolate…and baked up in a sweet loaf like this. I’ve gotta make this!
October 26th, 2008 at 10:07 am
LOL! Gotta love a bacon loving vegetarian who does not like veggies
May 1st, 2009 at 2:51 pm
[...] of Hold the Gluten (photo above) likes it sweet in her original Chocolate Chip Zucchini Bread which sparkles with both agave nectar and demerara raw cane sugar. She holds it together with brown [...]