This moist, dense bread, with its mild hint of cinnamon and assertive chocolate flavor thanks to the chips, is gluten-free — though you'd never know it from its flavor or texture.
Preheat the oven to 350°F; lightly grease a 9" x 5" loaf pan.
In a large mixing bowl, beat the eggs, molasses or honey, oil, sugar, and vanilla until smooth.
Add the flour, salt, xanthan gum, baking soda, baking powder, and cinnamon, mixing until well combined.
Stir in the zucchini, chocolate chips, and nuts. Let the batter rest for 15 minutes, then stir to redistribute the chips and nuts.
Pour the batter into the prepared pan.
Bake the bread for 65 to 70 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a smear of chocolate).
Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
Cool completely before slicing; store well-wrapped, at room temperature.
Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
