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Recipes

The best ever gluten free zucchini bread!

Chocolate Chip Zucchini Loaf

Yield: One 9-by-5-inch mouthwatering loaf or 4 mini loaves

Allergens

Ingredients

  • 7.50 oz Cake Mix
  • 1.25 oz cocoa
  • 1 tsp saigon cinnamon
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp nutmeg
  • 7.50 oz sugar
  • 2 eggs
  • 4 oz canola oil
  • 2 tsp vanilla extract
  • 7.50 oz zucchini, grated (don’t drain excess liquid!)
  • 6 oz chocolate chips, divided

Instructions

Preheat oven to 350°F.  Coat 9-by-5-inch loaf pan with cooking spray; line with parchment if desired. Or set out 4 mini loaf pans.

  1. In medium mixing bowl, whisk together Cake Mix, cocoa, cinnamon, salt, baking powder, baking soda, and nutmeg. Set aside.
  2. In bowl of stand mixer fitted with paddle attachment, beat sugar, eggs, oil, and vanilla extract on medium-low speed until well combined.
  3. Add dry ingredients and beat on low until just combined.
  4. Add grated zucchini and half of the chocolate chips, beat until thoroughly mixed in.
  5. Pour batter into prepared pan(s).
  6. Bake for approximately 25 minutes. Remove pan from oven, sprinkle with remaining chocolate chips and then place back in oven for another 25 minutes. Loaf is done when a toothpick inserted into center comes out clean. If baking mini loaves, bake for 15-20 minutes less.
  7. Let cool on wire rack for about 10 minutes before removing from pan. Let cool completely before storing in airtight container.
  8. Enjoy ☺️