Gluten-Free Chocolate Zucchini Bread
This ultra-chocolatey Gluten-Free Chocolate Zucchini Bread is bread is the perfect way to use up extra zucchini in the summer!
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
Oil. You can use canola oil, melted & cooled coconut oil, melted vegan butter, or melted butter.
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
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