Zucchini Bread

This recipe contains more chocolate chips than most zucchini bread, which is one reason we like it! The following is a "double batch" which fills a 9" by 13" pan. If you want to use loaf pans, feel free to halve the recipe and increase the temperature to 350 degrees.

It also works well as a way to use beets, if your garden produces those and you don't know what to do with them.

Preheat oven to 325 degrees.

In a large mixing bowl, combine:

• 4 eggs
• 1 cup sugar
• 1 cup applesauce
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp salt
• 4 tsp vanilla
• 1 tsp lemon juice

In a second, smaller mixing bowl, combine:

• 3 cups gluten-free flour mix
• 1 tsp xanthan gum
• 1 tsp baking soda
  
• 1/2 tsp baking powder
  

Add the dry ingredients to the batter, and mix again.

Then stir in:

• 1 cup chopped nuts
• 6 cups shredded zucchini (about 4 medium zucchini)
• 2 cups chocolate chips

Using a rubber scraper, pour the batter into a well-oiled loaf pan.

Bake for 65 to 70 minutes, until the loaf tests done (not wet in the center when poked).