For this month’s edition of Adopt a Gluten-Free Blogger, I chose to try one of Maureen’s recipes at Hold The Gluten. She has a wonderful blogging website that includes podcasts she records with content about the gluten-free diet. She has a great sense of humor, and I enjoy tweeting with her on Twitter. When looking through her recipes, there were several that caught my attention, but in the end I chose the Chocolate Chip Zucchini Bread. I’d like to say I chose it because zucchini is in season, and as such is fresh, abundant, and inexpensive. But, in truth, it was the chocolate chips that sold me on the recipe.
Other than the zucchini, I had most of the ingredients in the kitchen. However, I did have to add millet flour and agave nectar to my supplies. I thought about substituting with other ingredients in my pantry, because I already have so many different gluten-free flours. But, I decided to make the recipe as written and added yet another flour (millet) to my already full pantry.
The recipe came together as expected. After shredding the zucchini, I thought I would only need two of the green squash to make three cups. However, after wringing out the excess moisture, it compacted down. So, I shredded a third zucchini to get three cups as needed for the recipe. I used disposable mini loaf pans, and sprayed them with oil before pouring in the batter. I baked them all together for 35 minutes and they turned out perfect.
Now for the taste test: The texture is soft and airy, and a little crumbly — just as you would hope for it to be! While making the batter, I was afraid it wasn’t going to have enough chocolate chips for my liking, but I was wrong. It has just enough chocolate chips to make this bread fabulous. I really enjoyed it. I probably sliced it a little too soon. The bread was a little soft for slicing, but the chocolate chips were warm and gooey, and I couldn’t resist. My kids were anxious to try it, too. Unfortunately, they were a little thrown off by the green bits in the bread. “Did you put spices in here?” is what they said and gave it one tiny bite. I personally like the green bits, and the color it adds to the bread. The zucchini pieces are soft and do not add any tough or gritty bits to the bread. Instead it just blends into the bread. Perfect.
The recipe does make four small loaves, so I’m going to put some in the freezer to have in another month or two. I’ll try to remember to update next month to let you know how it does defrosted.
Be sure to check out other recipes tried out this month for Adopt a Gluten-Free Blogger. There’s still time to sign up and try something new for yourself, too.