This easy gluten-free chocolate zucchini bread is a real treat! Packed with chocolate flavor and hidden veggies, it’s moist and delicious. You won’t even notice the zucchini!
Whenever I make this, my family can’t get enough. I love how I can sneak in some greens without a fuss—I mean, who doesn’t love chocolate? 🍫🥒
Key Ingredients & Substitutions
Zucchini: The star of this recipe! Grated zucchini keeps the bread moist. If you don’t have zucchini, shredded carrots or applesauce work well as substitutes, though the flavor will differ a bit.
Eggs: Eggs help bind and provide structure. For egg-free options, try using flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) or unsweetened applesauce for moisture.
Coconut Oil: This adds a hint of coconut flavor and is great for moisture. You can swap it with vegetable oil or apple sauce if you prefer a lighter taste.
Gluten-Free Flour: Using a blend with xanthan gum is essential for texture. If you only have regular gluten-free flour, double-check if it contains xanthan gum or add 1 teaspoon separately.
Cocoa Powder: Unsweetened cocoa powder is crucial for that rich chocolate flavor. You can substitute it with carob powder for a caffeine-free option, but flavor and color will be slightly different.
How Do I Get the Perfect Texture in Gluten-Free Baking?
Achieving the right texture can be tricky, but here are my best tips:
- Make sure to measure your gluten-free flour correctly—spoon it into the measuring cup and level off. Don’t pack it down!
- Don’t over mix the batter; just combine until you see no dry flour. This helps prevent a dense texture.
- Allow the bread to cool in the pan before transferring it to a wire rack. Cooling in the pan helps it set up nicely.
Following these suggestions will give you a fluffy, moist chocolate zucchini bread every time!
Easy Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
Wet Ingredients:
- 2 cups grated zucchini (about 1 medium zucchini)
- 3 large eggs
- 1/2 cup melted coconut oil or vegetable oil
- 1/2 cup maple syrup or honey
- 1 tsp vanilla extract
Dry Ingredients:
- 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum if possible)
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder (gluten-free)
- 1/4 tsp salt
Extras:
- 1/2 cup chocolate chips (plus extra for topping, optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 50-60 minutes to bake. After baking, allow at least 10 additional minutes to cool in the pan before slicing. In total, you’re looking at about 1 hour and 15 minutes of time, making it a breeze for a tasty treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it heats, take a 9×5 inch loaf pan and either line it with parchment paper or lightly grease it to prevent sticking.
2. Grate the Zucchini:
Using a fine grater, grate the zucchini and set the shreds aside. There’s no need to squeeze out the moisture; the moisture will make the bread nice and fluffy!
3. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the eggs, melted coconut oil, maple syrup (or honey), and vanilla extract. Mix until everything is well combined and smooth.
4. Combine the Dry Ingredients:
In another bowl, sift together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt. Make sure to mix well to ensure everything is evenly distributed.
5. Combine Wet and Dry Mixtures:
Gently add the dry ingredients into the wet ingredients. Stir until just combined—don’t over-mix! This will ensure your bread stays light and fluffy.
6. Add Zucchini and Chocolate Chips:
Now, fold in the grated zucchini and 1/2 cup of chocolate chips until evenly distributed throughout the batter. The zucchini gives a nice moist texture, while the chocolate chips add delicious pops of sweetness!
7. Pour and Smooth:
Pour the batter into the prepared loaf pan and use a spatula to smooth the top. If you’d like, sprinkle a few extra chocolate chips on top for a little extra chocolate goodness.
8. Bake to Perfection:
Place your loaf pan in the preheated oven and bake for 50-60 minutes. Check the bread by inserting a toothpick into the center; it should come out mostly clean, with just a few moist crumbs.
9. Cool Down:
Once baked, let your chocolate zucchini bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. This waiting time adds to the delightful texture!
This bread is rich, moist, and a fun way to enjoy some hidden nutrition. Perfect for breakfast, a snack, or anytime you crave something sweet. Enjoy your delicious gluten-free chocolate zucchini bread! 🍞💚
Frequently Asked Questions (FAQ)
Can I Use Other Flours Instead of Gluten-Free Flour?
While gluten-free all-purpose flour is recommended for this recipe, you can experiment with almond flour or coconut flour. However, for coconut flour, use about half the amount and increase the liquid to maintain the right consistency, as it absorbs more moisture.
What if I Don’t Have Maple Syrup?
No worries! You can substitute maple syrup with honey, agave nectar, or even brown sugar. If using a granulated sweetener, you’ll want to add a little extra liquid (like water or almond milk) to balance it out.
Can I Freeze Leftovers?
Absolutely! Allow the zucchini bread to cool completely, then wrap individual slices in plastic wrap or foil and store in an airtight container. It can be frozen for up to 3 months. Thaw in the fridge or at room temperature before enjoying!
How Do I Store Leftover Chocolate Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it for up to a week—but be aware that it may lose some moisture in the fridge.
