Gluten Free Chocolate Chip Zucchini Muffins or Bread

3 cups (420g) high-quality all-purpose gluten-free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 cup (200g) granulated sugar
1 cup (218g) packed light brown sugar
2 1/2 cups grated zucchini
3 eggs (180 g, out of shell) at room temperature, beaten
1 ripe banana, peeled and mashed
1/2 cup (112g) vegetable oil
2 teaspoons pure vanilla extract
8 ounces semi-sweet chocolate chips

Adapted from http://glutenfreeonashoestring.com/chocolate-chip-zucchini-bread/

Preheat your oven to 325°F. Grease 2 standard loaf pans or muffin pans and set them aside.

In a large bowl, place flour, xanthan gum, salt, baking soda, baking powder, cinnamon, granulated sugar and light brown sugar, and whisk to combine (working out any lumps in the brown sugar). Set aside the dry ingredients.

In a separate small bowl, place the zucchini, eggs, banana, oil and vanilla, and mix to combine well. Create a well in the center of the bowl of dry ingredients, and pour in the wet ingredients. Mix to combine. The batter will be very wet. Pour the chocolate chips into the batter, and mix until the chips are evenly distributed throughout the batter. Divide the batter evenly between the muffin or loaf pans.

Place the pans in the center of the preheated oven, and bake, rotating once, until the tops are golden brown and a toothpick inserted in the center of each comes out clean (about 25 minutes for muffins and 50 minutes for loaves). Remove from the oven and allow to cool for at least 30 minutes in the loaf pans.

Serving Size: Makes 24 muffins or 2 loaves

Number of Servings: 24

Recipe submitted by SparkPeople user NOAWESOMEWOME.