Gluten Free Zucchini Bread with Cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Grease two 8x4 inch loaf pans and line the bottoms with parchment paper.
2. Grate the zucchini using the coarse side of a grater; gently squeeze with a paper towel if exceptionally watery, but keep it moist.
3. In a large bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, and nutmeg until no clumps remain.
4. In a separate bowl, beat the melted butter with the granulated sugar and brown sugar until smooth.
5. Incorporate the eggs one at a time into the butter mixture, followed by the vanilla extract.
6. Fold the wet ingredients into the dry ingredients until just combined, then gently stir in the grated zucchini, chopped walnuts, and chocolate chips.
7. Divide the batter evenly between the two prepared loaf pans.
8. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Allow the loaves to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.