White Chocolate Zucchini Bread (gluten-free)
The shredded zucchini makes the bread ultra moist and soft while the white chocolate chips give it that extra something special. And, this zucchini bread is recipe is a snap to make. Seriously, you only need one bowl, a spatula, and a loaf pan. I mean, what's better than a one-bowl recipe??
Ingredients
- 1¾ cups gluten-free flour blend with xanthan gum
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon cardamom
- ½ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- ¼ cup milk dairy or non-dairy
- 1 teaspoon vanilla extract
- 1½ cups shredded zucchini about 1 medium zucchini
- ¾ cup white chocolate chips
Instructions
- Preheat oven to 350°F. Line a 9x5 inch loaf pan with parchment paper, leaving overhang for easy removal.
- Shred zucchini using box grater. Measure 1½ cups packed, then squeeze gently in clean kitchen towel to remove excess moisture (don't squeeze completely dry).
- In large bowl, whisk together eggs, sugar, oil, milk, and vanilla until smooth.
- Add shredded zucchini and stir to combine.
- In separate bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cardamom, and salt.
- Add dry ingredients to wet ingredients, stirring just until combined. Don't overmix.
- Fold in white chocolate chips, reserving 2 tablespoons for topping.
- Pour batter into prepared pan, smooth top, and sprinkle with reserved chips.
- Bake 55-60 minutes, until toothpick inserted in center comes out with just a few moist crumbs.
- Cool in pan 10 minutes, then lift out using parchment and cool completely on wire rack.
Notes
Make sure to blot the grated zucchini with a towel before mixing into the batter.
Tried this recipe?Let us know how it was!