Mother Forking Farm

Ingredients:

• 1 ½ cups all purpose gluten free flour
• ½ tsp xanthan gum (only use if your gf flour does not contain it)
• ½ tsp salt
• ½ tsp baking soda
• ½ tsp baking powder
• 1 tsp ground Vietnamese cinnamon
• ⅔ cup semi sweet mini chocolate chips
• ½ cup granulated sugar
• ½ cup light brown sugar packed
• 2 ⅛ cup grated zucchini (liquid squeezed out)
• 2 eggs, room temperature
• ¼ cup sunflower oil
• 1 tsp vanilla extract

Directions:

1. Preheat oven to 325 F
2. Grease loaf pan and set aside
3. Combine flour, xanthan gum (if using), salt, baking soda, baking powder and cinnamon in a large mixing bowl
4. Add granulated sugar and brown sugar to mixing bowl, whisking to combine
5. Add 1 ¼ cup grated zucchini to mixing bowl, mixing well
6. In a blender, add ⅞ cup grated zucchini, eggs, sunflower oil, and vanilla extract and blend until smooth
7. Pour blended mixture into mixing bowl and mix well
8. Fold in majority of chocolate chips into mixing bowl (safe a few to sprinkle on top)
9. Scrape batter into loaf pan
10. Sprinkle remaining chocolate chips on top of batter in loaf pan
11. Bake loaf pan in oven for 1 hour, or until toothpick inserted in center comes out clean
12. Set loaf pan on cooling rack and allow to cool for 30 minutes before transferring out of pan to complete cooling