Chocolate Chip Zucchini Bread

I made this bread months ago but didn't post about it... absolutely delish! If my fam will eat it (they are not GF) then it passes the test! 

Ingredients

3 cups (420g) high-quality all-purpose gluten-free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 cup (200g) granulated sugar
1 cup (218g) packed light brown sugar
2 1/2 cups grated zucchini
3 eggs (180 g, out of shell) at room temperature, beaten
1 ripe banana, peeled and mashed
1/2 cup (112g) vegetable oil
2 teaspoons pure vanilla extract
8 ounces semi-sweet chocolate chips
1 tablespoon cornstarch

Directions

• Preheat your oven to 325°F. Grease 2 standard loaf pans and set them aside.
  
• In a large bowl, place flour, xanthan gum, salt, baking soda, baking powder, cinnamon, granulated sugar and light brown sugar, and whisk to combine (working out any lumps in the brown sugar). Set aside the dry ingredients.
• In a separate small bowl, place the zucchini, eggs, banana, oil and vanilla, and mix to combine well. Create a well in the center of the bowl of dry ingredients, and pour in the wet ingredients. Mix to combine. The batter will be very wet. In a separate small bowl, toss the chocolate chips with the cornstarch. Pour the chocolate chips and cornstarch into the batter, and mix until the chips are evenly distributed throughout the batter. Divide the batter evenly between the two prepared loaf pans, and smooth the tops with a wet spatula.
• Place the loaf pans in the center of the preheated oven, and bake, rotating once, until the tops are golden brown and a toothpick inserted in the center of each loaf comes out clean (about 50 minutes). Remove from the oven and allow to cool for at least 30 minutes in the loaf pans. Remove from the pans and transfer to a wire rack to cool completely before slicing and serving.

Attribute to "gluten free on a shoestring".