This moist and chocolatey zucchini bread is a treat for everyone, especially if you’re avoiding gluten! It’s easy to make and filled with rich cocoa and hidden veggies.
I always enjoy sneaking in zucchini—who’ll ever know? Plus, it’s a perfect afternoon snack or breakfast option! Just slice, share, and watch it disappear! 😊
Key Ingredients & Substitutions
Zucchini: This is the star of the bread! Grating it adds moisture without overpowering the chocolate. You can use yellow squash as a substitute if you don’t have zucchini on hand.
Gluten-Free Flour: A gluten-free all-purpose blend is the best choice here, especially one that contains xanthan gum. For a homemade mix, combine rice flour, almond flour, and tapioca starch. This adds structure and moisture!
Cocoa Powder: Unsweetened cocoa gives deep chocolate flavor. If you’re craving a sweeter taste, you can use Dutch-processed cocoa for a milder and creamier flavor, just adjust the sugar a bit.
Sugars: I love mixing granulated and brown sugars for depth. Brown sugar adds moisture; however, you can use coconut sugar for a lower-glycemic option or maple syrup for a natural sweetener—just reduce the liquid slightly.
Oil: Vegetable oil is great, but melted coconut oil makes the bread even more delicious! Avocado oil is also a good healthy option that works well.
How Can I Make Sure My Zucchini Bread is Moist and Delicious?
Moisture is key to maintaining that perfect texture. Here’s how to do it:
- Grate zucchini and then squeeze out excess water using a clean kitchen towel. This prevents the bread from being soggy.
- Don’t over-mix when combining wet and dry ingredients. Stir until just combined to keep the bread light.
- Adding chocolate chips not only enhances flavor but also helps in retaining moisture, making each bite extra rich.
- Always check for doneness with a toothpick; if it comes out with a few moist crumbs, you’re perfect!
Enjoy baking your delightful loaf of gluten-free chocolate zucchini bread!
Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
Wet Ingredients:
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 2 large eggs
- 1/4 cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
Dry Ingredients:
- 1 cup gluten-free all-purpose flour blend (with xanthan gum)
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
Extras (Optional):
- 1/2 cup chocolate chips (for a chocolatey boost!)
How Much Time Will You Need?
This delicious gluten-free chocolate zucchini bread will take about 15 minutes of prep time and 50-60 minutes of baking time. So, about an hour to an hour and a half from start to finish, plus a little time for cooling. Perfect for an afternoon snack or breakfast!
Step-by-Step Instructions:
1. Preheat & Prepare:
Start by preheating your oven to 350°F (175°C). Greasing a 9×5 inch loaf pan or lining it with parchment paper will help the bread release easily when it’s done baking.
2. Mix the Dry Ingredients:
In a medium bowl, combine the gluten-free all-purpose flour blend, cocoa powder, baking powder, baking soda, and salt. Whisk it all together so everything is well mixed and set aside.
3. Combine Wet Ingredients:
In a large bowl, crack in your eggs and add both the granulated and brown sugars. Beat them together until smooth and creamy. Then, pour in the vegetable oil (or melted coconut oil) and vanilla extract, mixing everything together well.
4. Bring it Together:
Now it’s time to combine the dry ingredients with the wet ingredients. Stir the dry mixture into the bowl with the wet ingredients using a spatula or wooden spoon until just combined. Take care not to over-mix, just bring it all together!
5. Add the Zucchini and Chips:
Gently fold in the grated zucchini to the batter, and if you’re feeling extra chocolatey, add the chocolate chips as well. Mix until evenly distributed.
6. Bake it Up:
Pour the batter into your prepared loaf pan and spread it evenly. Pop it in your preheated oven and bake for 50-60 minutes. To check for doneness, insert a toothpick in the center—if it comes out clean, you’re all set!
7. Cool and Enjoy:
Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice it up and enjoy your moist, chocolatey, gluten-free zucchini bread!
This recipe is a delightful way to use up some zucchini while satisfying that chocolate craving. Happy baking!
FAQ – Gluten-Free Chocolate Zucchini Bread
Can I Substitute the Sugar in This Recipe?
Absolutely! You can use coconut sugar for a lower-glycemic alternative or replace both sugars with maple syrup—just reduce the liquid slightly to maintain the correct batter consistency.
How Do I Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in a freezer-safe bag for up to 3 months. Thaw at room temperature when you’re ready to enjoy it again!
Can I Use Unsweetened Applesauce Instead of Oil?
Yes, you can substitute unsweetened applesauce for oil if you want a lower-fat option. Replace the 1/4 cup of oil with 1/4 cup of applesauce for a moist and delicious result!
What if I Don’t Have Gluten-Free Flour on Hand?
If you don’t have gluten-free flour, consider making a homemade blend using equal parts of rice flour, almond flour, and tapioca starch. This combination works well in recipes like this one!
Enjoy your baking adventure, and feel free to experiment with variations to make this recipe your own!
