Gluten Free Zucchini Bread for 8 Slices

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line the bottom with parchment paper.
2. Grate the zucchini using the medium holes of a box grater. Gently press the shreds with a paper towel to remove excess moisture without over-drying.
3. In a mixing bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg until no clumps remain.
4. In a separate bowl, stir together melted butter and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Fold the dry ingredients into the wet mixture using a spatula, stirring until just combined.
6. Gently fold in the grated zucchini and the chocolate chips and walnuts until evenly distributed.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50–60 minutes, or until the edges pull slightly away from the pan and a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.