Even though October is on its way out I am still getting zucchini in my garden which is something odd since september is usually the cut off before the freeze hits. Nevertheless, I needed to come up with something different and thought Chocolate Zucchini Bread would be the zing we needed.

Gluten Free Double Dark Chocolate Zucchini Bread

Ingredients 1-1/2 cups Gluten-Free Flour mix 1/2 cup Hershey’s Cocoa powder – 100% Cacao Special Dark 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon xanthan gum 1/2 cup brown sugar 1/4 cup granulated sugar 3 extra-large eggs 2/3 cup cooking oil 1 teaspoon vanilla extract 1-1/2 cups to 2 cups shredded zucchini 1-1/3 cups dark chocolate chips Preheat oven to 350º F.  Grease a loaf pan. In a medium bowl, mix together flour, cocoa powder, baking powder, baking soda, xanthan gum and salt. In another bowl mix together vanilla, eggs, brown sugar, zucchini and granulated sugar. Mix until well combined.  Add flour mixture and mix until combined.  Fold in chocolate chips. Scrape batter into the loaf pan and smooth top.  Bake for 1 hour or until a toothpick comes out clean or with just a few crumbs on it. Cool in pan for 5 minutes and then turn out onto a wire rack to cool completely.