GLUTEN FREE CHOCOLATE RECIPES RECIPES

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GLUTEN-FREE CHOCOLATE ZUCCHINI BREAD RECIPE



Gluten-Free Chocolate Zucchini Bread Recipe image

Moist and rich, this gluten-free chocolate zucchini bread is an easy-to-make summer classic. Dairy-Free. 

Provided by Elizabeth

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 12

Number Of Ingredients 9

1 cup Bob's Red Mill gluten-free baking flour ((4 3/4 ounces / 138 grams))
3/4 cup dark brown sugar ((5 1/2 ounces / 155 grams))
1/3 cup unsweetened cocoa powder ((1 ounce / 28 grams))
1 teaspoon baking soda
1/4 teaspoon salt
2 cups grated zucchini ((9 ounces / 255 grams))
2 large eggs
1/3 cup vegetable oil ((2 1/3 ounces / 65 grams))
1 tablespoons chocolate chips, optional ((1/3 ounce / 10 grams))

Steps:

  • Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan with nonstick cooking spray.
  • Whisk together gluten-free flour, dark brown sugar, cocoa powder, baking soda, and salt. Break up any pieces of brown sugar with your fingers. Add grated zucchini, eggs, and oil. Stir until a batter forms. Allow batter to rest for two minutes. This allows the zucchini to release a little moisture. It’s an important step. You don’t want to skip it.
  • Stir the batter one more time to ensure no dry flour clings to the bottom of the bowl. Spread batter evenly into prepared pan. Sprinkle chocolate chips evenly over the top of the pan.
  • Bake until a cake tester inserted into the center of the loaf comes out clean, about 35 minutes.
  • Place pan on wire rack. Allow bread to cool in the pan. Slide a metal spatula gently around the edges of the pan to loosen. Turn out bread. Slice with a serrated knife. Store zucchini bread, wrapped, on the counter for up to four days. To freeze: Slice bread and place parchment paper between the slices. Place the slices into a freezer bag and freeze up to three months.

GLUTEN-FREE CHOCOLATE SNACK MIX RECIPE: HOW TO MAKE IT - T…



Gluten-Free Chocolate Snack Mix Recipe: How to Make It - T… image

Being gluten-intolerant, I experiment with a lot of recipes. This sweet snack is fun for kids and adults alike! —Angela Buchanan, Longmont, Colorado

Provided by Taste of Home

Categories     Snacks

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 3 quarts.

Number Of Ingredients 10

5 cups Chocolate Chex
4 cups Cinnamon Chex
1 cup salted cashews
1 cup dried banana chips
6 tablespoons butter, cubed
1 cup sweetened shredded coconut
1/4 cup honey
2 tablespoons baking cocoa
1 teaspoon coconut extract
1/2 teaspoon ground cinnamon

Steps:

  • In a large microwave-safe bowl, combine the cereals, cashews and banana chips. In a small microwave-safe bowl, melt butter. Add the coconut, honey, cocoa, extract and cinnamon; stir until blended. Pour over cereal mixture and toss to coat., Microwave, uncovered, on high for 4 minutes, stirring every minute. Spread onto waxed paper to cool. Store in an airtight container.

Nutrition Facts : Calories 182 calories, FatContent 10g fat (5g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 185mg sodium, CarbohydrateContent 23g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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