If you’re craving something rich, chocolatey, and a little sneaky with veggies—this gluten-free chocolate zucchini bread has your name on it. Moist, decadent, and easy to make with pantry staples, it’s the kind of bake that makes a cozy afternoon even better. Whether you’re baking for your family or meal prepping slices to freeze, this sweet treat is bound to be a keeper.
Gluten-Free Chocolate Zucchini Bread That Tastes Like Cake
A Sweet Memory Baked In
Zucchini, Cocoa, and a Little Kitchen Magic
Some recipes are born out of abundance—and that’s exactly how this gluten-free chocolate zucchini bread started. One summer, our garden zucchini grew wild, and I was desperate to use it in anything but stir-fry. That’s when I remembered my grandmother’s chocolate loaf—dark, dense, and always gone in minutes. I took her base, swapped in gluten-free flour and healthy tweaks like avocado oil and coconut sugar, and hoped for the best.
The first slice was magic. Moist from the zucchini, bold from the Dutch-processed cocoa, and with just enough sweetness to feel like dessert. It was everything I’d hoped for and more. My twins loved it too—they still call it “choco-veggie cake,” which makes me smile every time.
Whether you’re gluten-free or just looking to sneak some extra greens into dessert, this chocolate zucchini bread delivers. The grated zucchini blends into the batter effortlessly (no squeezing needed!), and you won’t even taste it. What you do get is deep chocolate flavor, a melt-in-your-mouth crumb, and those irresistible bites of gooey chocolate chips.
Comfort in Every Slice
Zucchini bread has always felt like a quiet comfort food to me. There’s something about the rustic loaf shape, the speckled slices, and the rich smell that fills the kitchen. It’s casual and unpretentious—but it still impresses. It makes great lunchbox snacks, breakfast treats, or even a thoughtful gift. And best of all, it’s easy to whip up with a spoon and a bowl—no mixer needed.
Gluten-Free Chocolate Zucchini Bread
Ingredients
- 1 1/2 cups packed grated zucchini don’t peel
- 3 large eggs
- 1/2 cup avocado oil or another neutral/melted oil*
- 3/4 cup coconut sugar or brown sugar
- 1/2 cup dark cocoa powder sometimes labeled alkalized or Dutch-processed
- 1 1/2 teaspoon vanilla extract
- 1 cup gluten-free measure-for-measure or 1:1 gluten-free flour** 120 grams
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips 2–3 Tbsp. set aside
Instructions
- Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Grease a loaf pan (mine is a 9″x5″ loaf pan) and line with parchment paper.
- Combine Dry Ingredients. In a medium bowl, combine flour, baking soda, and salt. Whisk to combine well.
- Combine Wet Ingredients. In a large bowl, combine eggs, oil, coconut sugar, cocoa powder, and vanilla. Stir or whisk to combine well.
- Add Dry Ingredients to the Wet Ingredients and stir until almost fully combined, with just a few white floury patches left.
- Fold In Zucchini & Chocolate Chips. Add grated zucchini and chocolate chips to the batter and fold in until evenly blended.
- Bake Zucchini Bread. Pour batter into prepared loaf pan and sprinkle with remaining chocolate chips. Bake at 350 degrees F. for 50-60 minutes, or until a toothpick inserted in the center comes out clean with only a few moist crumbs. (A little melted chocolate chip is ok, but you don’t want any wet batter.)
- Cool. Place pan on a cooling rack for about 15 minutes, then run a knife around the edges of the bread and transfer the bread out of the pan and onto a wire rack to finish cooling before slicing. (If you’ve used parchment, you can usually just lift the bread out of the pan using the parchment as “handles.”)
- Store leftover chocolate zucchini bread in an airtight container at room temperature 2-3 days, or freeze up to 2 months in a freezer bag.
Notes
Gluten-Free Flour. We recommend King Arthur Flour Measure-for-Measure Gluten-Free Flour for this recipe. Our runner up is Bob’s Red Mill 1:1 gluten-free flour. If you use another brand, be sure it contains xanthan gum, or the zucchini bread will not turn out properly. Do not substitute almond flour or coconut flour here as they will not work in this recipe.
Zucchini. There’s no need to squeeze extra liquid out of the zucchini for this recipe. You can just wash it, trim off the ends and grate it! Nutrition
Serving Size: 1 SliceCalories: 282Sugar: 17.3 gSodium: 234 mgFat: 17.1 gSaturated Fat: 4.1 gCarbohydrates: 30.1 gFiber: 2.2 gProtein: 3.5 gCholesterol: 46.5 mg
Ingredients That Make It Work
Why Each Element Matters in Gluten-Free Baking
When it comes to gluten-free chocolate zucchini bread, every ingredient pulls its weight. Let’s start with the flour. This recipe uses a 1:1 gluten-free blend, like King Arthur’s Measure-for-Measure or Bob’s Red Mill 1:1. These flours are specially designed to mimic regular all-purpose flour and often include xanthan gum for structure—vital for that tender, sliceable loaf. Without it, you risk a gummy or crumbly texture.
Zucchini is next. Don’t peel or squeeze it—its natural moisture is essential for a soft, fudgy crumb. It melts into the batter and works like magic to add richness without overpowering flavor. Use freshly grated, not pre-shredded, for the best results.
The cocoa powder here isn’t your basic kind. Dutch-processed cocoa (sometimes labeled “dark” or “alkalized”) gives the bread a bold, deep chocolate taste. It also reacts well with baking soda to create a great rise and dark color. Pair it with chocolate chips and you’ve got a treat that feels more like cake than bread.
Oil, Eggs, and Sweeteners That Balance It All
Avocado oil gives a neutral richness, but melted coconut oil or canola works beautifully too. Eggs are crucial—they bind the batter, help it rise, and add richness. Three large eggs ensure enough structure to hold the shredded zucchini and chips.
Coconut sugar offers subtle caramel undertones, which blend perfectly with the chocolate. Brown sugar is a fine substitute, adding moisture and chewiness. Vanilla rounds it all out, boosting the chocolate flavor and adding a homemade warmth.
Together, these ingredients create a bread that’s indulgent but still fits your gluten-free lifestyle—no complicated steps or specialty gadgets required. In the next section, we’ll walk through each step of the recipe so your loaf turns out perfect every time.
Step-by-Step Baking Instructions That Guarantee Success
Simple Steps for a Rich and Moist Result
Great gluten-free chocolate zucchini bread doesn’t need a mixer or fancy technique—just a little order and patience. Begin by preheating your oven to 350°F and preparing your loaf pan. A 9×5-inch size works best. Grease it well, then line it with parchment paper for easy removal.
In one bowl, whisk your gluten-free flour, baking soda, and salt. This ensures even distribution and prevents clumps. In a separate, larger bowl, whisk together the eggs, oil, coconut sugar, cocoa powder, and vanilla. It’ll look thick and rich—exactly what you want.
Now stir the dry ingredients into the wet. Don’t overmix; stop when you still see a few flour streaks. Overmixing leads to a tougher loaf, especially in gluten-free baking.
Zucchini and Chocolate: The Finishing Touch
Fold in your grated zucchini and most of the chocolate chips, saving a few to sprinkle on top. This final stir smooths everything out, and the batter will look dense but glossy.
Pour it into your loaf pan and scatter the remaining chips over the top. Bake for 50–60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out with just a few moist crumbs—no wet batter. If your chips melted and the pick hits chocolate, check in a different spot.
Let the loaf cool in the pan for 15 minutes, then gently remove it and let it cool completely on a wire rack before slicing. Gluten-free baked goods need this resting time to set properly.
With these simple, tested steps, you’re only an hour away from a loaf that’s rich, moist, and truly satisfying. In Part 4, we’ll cover how to store, freeze, and serve it—plus creative ideas to make it your own.
Serving & Storing Tips + Custom Twists
From Fresh Slice to Freezer Hero
Once your gluten-free chocolate zucchini bread is fully cooled, it’s ready to slice and serve. The crumb is tender yet rich, and the chocolate chips add that melt-in-your-mouth surprise in every bite. Serve it warm with a pat of dairy-free butter, or chilled for a denser, fudge-like texture.
If you’re planning ahead, this bread is freezer-friendly. Slice the loaf and wrap individual pieces in parchment paper before sealing in a freezer bag. It’ll keep for up to two months. To enjoy, thaw a slice at room temperature or warm it in the microwave for 10–15 seconds.
On the counter, it stays fresh in an airtight container for 2–3 days. Just be sure it’s completely cooled before storing—trapped steam can lead to soggy bread.
Creative Twists & Add-Ins
Want to make this recipe your own? There are so many fun variations. Swap chocolate chips for chopped walnuts or pecans to add crunch. You could even fold in dried cherries or raspberries for a fruity twist. A pinch of cinnamon or espresso powder in the batter deepens the chocolate flavor.
To dress it up, top the loaf with a drizzle of melted chocolate or a dusting of powdered sugar before serving. For a breakfast-style loaf, leave out the chips and add a handful of oats to the batter for extra fiber.
And while this recipe is naturally dairy-free, you can always make it extra indulgent with a swipe of nut butter or a scoop of dairy-free vanilla ice cream on the side.
Whether you’re serving it warm with coffee or packing it in a lunchbox, this chocolate zucchini bread fits nearly every moment. In the next section, I’ll answer top reader questions and wrap it all up with your recipe card and SEO content. Ready for the FAQs and Conclusion?
FAQ Section: Gluten-Free Chocolate Zucchini Bread
1. Can I make this chocolate zucchini bread vegan?
Yes, you can replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). Note that the texture will be slightly more dense, but still moist and delicious.
2. Do I need to squeeze the zucchini before adding it?
Nope! In this recipe, the moisture from the zucchini is essential for texture. Just grate it and add it straight in—no squeezing required.
3. What kind of gluten-free flour should I use?
Stick to a 1:1 or measure-for-measure gluten-free flour blend that contains xanthan gum. King Arthur and Bob’s Red Mill are top choices. Avoid almond or coconut flour, as they won’t work here.
4. Can I reduce the sugar or use a different sweetener?
You can reduce the sugar slightly, but the texture may be affected. Coconut sugar and brown sugar both work well. Liquid sweeteners like maple syrup will throw off the moisture balance and aren’t recommended.
Conclusion
This gluten-free chocolate zucchini bread is proof that baking without gluten doesn’t mean sacrificing flavor. It’s easy to make, endlessly customizable, and perfect for breakfast, dessert, or a mid-day snack. The combination of cocoa, melty chocolate chips, and tender zucchini creates a loaf that’s rich, moist, and a little addictive.
Whether you’re baking for someone with dietary restrictions or just want to try something new, this recipe delivers every time. No stress, no mixer, no obscure ingredients—just real food and comforting results.
Let your kitchen fill with the smell of chocolate, slice into something special, and maybe even freeze a few slices for later—you’ll be glad you did.
