Gluten Free, Vegan Zucchini Bread {soy free, dairy free, chocolate option}

I love zucchini bread. I really love chocolate zucchini bread. So when that time of the summer rolls around where the garden is exploding with zucchini, I get to work!

This recipe will produce a very dense, heavy loaf of bread. Just the way it should be! The ingredients list is written for regular zucchini bread--but the image above is most certainly a chocolate zucchini bread. Follow the notes at the bottom of the post to make the chocolate variety.

Ingredients:
1 1/2 Cups GF All-Purpose Flour*
1/2 Cup Brown Sugar
1/2 Cup Sugar
1 tsp. Cinnamon
1/2 tsp. Xanthan Gum
1/2 tsp. Baking Soda
1/2 tsp. Salt
1/4 tsp. Baking Powder
1 Cup Unsweetened Applesauce
1/2 Cup Oil {I used Grapeseed}
1 1/2 Cups Grated Zucchini**

Directions:
Combine the dry ingredients in a medium mixing bowl.
Create a well in the center of the flour mixture, and add oil and applesauce.
Stir thoroughly to combine, using a spatula to scrape the sides and bottom of the bowl.
Mix in the {prepared--see below} zucchini.
Pour the batter into a greased bread pan, and bake at 350 degrees for approximately 50 minutes.
After baking, allow to cool for several minutes before removing the bread from the pan.
To remove, run a knife along the edges of the bread, then turn onto a wire rack to finish cooling.
Allow bread to cool completely before cutting.***

*To make chocolate zucchini bread, use 1 Cup GF All-Purpose Flour and 1/2 Cup Cocoa Powder.
**To prepare your grated zucchini: wrap grated zucchini in several layers of paper towel, creating a 'ball,' then squeeze firmly to remove excess water. Carefully open up the wet paper towel, then fluff the zucchini a bit to keep it from clumping in the bread batter.
***I was anxious when I made this bread! I baked ours for 45 minutes and definitely didn't allow the bread to cool completely before slicing. When I cut the bread open, I was so disappointed to find that the bottom third of the inside of the loaf wasn't completely done. Because there are no eggs in the recipe, I tried it anyway, and loved the flavor! So I wrapped my bread in a tea towel and headed to bed. The next morning, the slightly gooey center had turned into a dense, yummy ribbon of chocolate. Avoid the same experience by baking your bread a bit longer {test the loaf with a toothpick inserted deep into the center of the pan}, and by allowing it to cool completely before slicing.