This chocolate zucchini bread is a delicious way to sneak in some veggies! It’s moist and chocolatey, thanks to the hidden zucchini, and it’s gluten-free!
Seriously, who doesn’t love a chocolate treat that’s also somewhat healthy? I whip this up quickly and enjoy it for breakfast or as a snack. Just be ready to share—it vanishes fast!
Key Ingredients & Substitutions
Zucchini: Grated zucchini is the star of this bread. It keeps the bread moist without adding a strong flavor. If zucchini isn’t in season, try using grated carrots for a different twist!
Flour: A gluten-free all-purpose blend is key. Make sure it has xanthan gum for structure. If you can’t find it, you can mix almond flour and coconut flour, but adjust the amount slightly to avoid a dense loaf.
Sugar: I like using coconut sugar for its caramel-like flavor, but brown sugar works great too. For a lighter option, you can use maple syrup; just reduce the liquid slightly in your recipe.
Cocoa Powder: Unsweetened cocoa powder adds rich chocolate flavor. Dutch-processed cocoa gives a deeper taste, so feel free to use that if you’re aiming for a more intense chocolate experience.
Oil: Coconut oil brings a nice flavor, but vegetable oil is a perfect substitute. You can even use applesauce for a healthier option, adjusting the sugar to balance sweetness.
How Do You Get the Moisture Just Right in the Bread?
Getting the moisture balance is crucial for perfect zucchini bread. Start by grating your zucchini and squeezing out excess water through a kitchen towel. This step ensures your final product isn’t soggy.
- Use a clean towel or cheesecloth and apply pressure to remove as much liquid as possible.
- Avoid overmixing once you add the dry ingredients to keep the bread fluffy.
- If you prefer a denser texture, you can skip some moisture after shredding—it’s all about personal preference!
Keep these tips in mind, and you’ll enjoy a deliciously rich and fudgy chocolate zucchini bread every time! Happy baking!
Easy Gluten-Free Chocolate Zucchini Bread
Ingredients:
- 2 cups grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
- 1/2 cup coconut oil or vegetable oil
- 3/4 cup coconut sugar or brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 1 cup dairy-free chocolate chips (plus extra for topping)
Time Estimate:
This recipe takes about 15 minutes to prepare and 50-60 minutes to bake. Make sure to allow another 10 minutes for cooling in the pan before slicing. Overall, you’re looking at about 1 hour and 15 minutes before it’s ready to enjoy!
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This step is important to ensure your bread bakes evenly. Line a 9×5 inch loaf pan with parchment paper or lightly grease it with oil to prevent sticking.
2. Prepare the Zucchini:
Grate the zucchini using a cheese grater. After grating, place the zucchini into a clean kitchen towel or cheesecloth, and squeeze it tightly to remove as much moisture as possible. This helps keep the bread from being soggy. Set the drained zucchini aside.
3. Mix Wet Ingredients:
In a large mixing bowl, whisk together the coconut oil and sugar until they are well combined. Add in the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract for that lovely flavor.
4. Combine Dry Ingredients:
In a separate bowl, sift together the gluten-free all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon if you’re using it. This allows for even distribution of the dry ingredients in your batter.
5. Mix the Batter:
Slowly add the dry mixture to the wet mixture, stirring until just combined. Be careful not to over-mix, as this can lead to denser bread!
6. Add Zucchini and Chocolate Chips:
Gently fold in the drained grated zucchini and the dairy-free chocolate chips into the batter. Ensure everything is mixed evenly without overworking the batter.
7. Pour and Bake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. If you have extra chocolate chips, sprinkle them on top for an extra treat. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
8. Cool and Serve:
Once baked, let the bread cool in the pan for about 10 minutes. Carefully remove it from the pan and transfer it to a wire rack to cool completely before slicing. This ensures nice, clean cuts!
Slice it up and serve. This chocolate zucchini bread is perfect as a snack or a sweet breakfast treat! Store any leftovers in an airtight container for up to 3 days.
Enjoy your wonderfully rich, moist, and fudgy chocolate zucchini bread—without the guilt!
FAQ about Easy Gluten-Free Chocolate Zucchini Bread
Can I Use Regular Flour Instead of Gluten-Free Flour?
While this recipe is designed for gluten-free flour, you can use regular all-purpose flour if you’re not concerned about gluten. However, you’ll need to omit xanthan gum since it’s usually included in gluten-free blends.
How Can I Store Leftover Zucchini Bread?
Store any leftover chocolate zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze it—just wrap it tightly in plastic wrap or aluminum foil and place it in a freezer bag. Thaw at room temperature when ready to enjoy!
Can I Add Nuts or Other Mix-Ins?
Absolutely! Chopped walnuts or pecans would add a delightful crunch. You can also add dried fruits like raisins or cranberries for an extra flavor boost. Just keep the total mix-ins to about 1 to 1.5 cups so the bread structure remains intact.
What If My Zucchini Bread Is Too Dense?
If your loaf turns out denser than expected, it’s likely due to overmixing the batter or not enough moisture from the zucchini. Be sure to thoroughly squeeze the moisture from the zucchini before adding it to the batter and mix gently to keep the bread light and fluffy!
