This Easy Gluten-Free Chocolate Zucchini Bread is a moist and chocolatey treat that’s perfect for anyone! It sneaks in some healthy zucchini, making it a fun way to enjoy dessert.
I love how simple it is to whip up! Plus, let’s be real, who can resist the rich chocolate flavor? It’s like having your cake and eating your veggies too! 🥒🍫
Key Ingredients & Substitutions
Zucchini: Grated zucchini is key for moisture in this bread. You can replace it with grated carrots or apples if zucchini isn’t available. Just make sure to squeeze out excess moisture!
Gluten-Free Flour: A blend with xanthan gum is best for texture. If you can’t find it, a homemade blend of almond flour and oat flour works well too.
Cocoa Powder: Unsweetened cocoa gives that rich chocolate flavor. You can use Dutch-processed cocoa for a deeper color and taste, or lower sugar cocoa if preferred.
Sugars: I like a mix of granulated and brown sugar for depth. You can swap brown sugar for coconut sugar to make it lower glycemic!
Chocolate Chips: Dairy-free or standard chocolate chips are tasty. Feel free to omit them or substitute with chopped dark chocolate for a more gourmet touch.
How Do I Make Sure My Zucchini Bread Isn’t Soggy?
To prevent sogginess from the zucchini, it’s important to squeeze out excess moisture. Here’s how:
- Grate the zucchini using a box grater or food processor.
- Place the grated zucchini in a clean kitchen towel or paper towel.
- Twist and squeeze to remove as much liquid as you can.
- This step ensures your bread is moist but not soggy.
Also, be careful not to overmix the batter when combining wet and dry ingredients. This helps maintain the light texture!
How to Make Easy Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups grated zucchini (about 2 medium zucchinis, squeezed dry)
- 1 ¼ cups gluten-free all-purpose flour blend (make sure it contains xanthan gum)
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder (gluten-free)
- ½ tsp salt
- 1 tsp cinnamon (optional)
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- 2 tsp pure vanilla extract
- ¾ cup dairy or non-dairy chocolate chips (optional)
- ½ cup chopped nuts (optional: walnuts or pecans)
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and 50-60 minutes for baking. Plus, let it cool for about 15 minutes before slicing. Overall, you’ll be enjoying your delicious bread in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with cooking spray or butter, or line it with parchment paper for easy removal once baked.
2. Mix Your Dry Ingredients:
In a medium bowl, sift together the gluten-free flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using). This helps to ensure that everything is well combined and free of lumps. Set this bowl aside while you work on the wet ingredients.
3. Combine Your Wet Ingredients:
In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until everything is mixed smoothly. Then, add in the vegetable oil and vanilla extract, blending well until fully incorporated.
4. Add the Zucchini:
Gently stir in the grated zucchini into your wet mixture, ensuring it’s evenly distributed throughout the batter.
5. Combine Wet and Dry Ingredients:
Gradually add your dry mixture to the wet ingredients. Use a spatula to fold the mixture together gently until just combined, being careful not to overmix.
6. Enhance the Flavor (Optional):
If you’re adding chocolate chips and nuts, now’s the time! Fold them into the batter for a little extra flavor and texture.
7. Bake the Bread:
Pour the batter into your prepared loaf pan, smoothing out the top. Bake in the preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
8. Cool and Serve:
Once baked, let the bread cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely. Once it’s cool, slice it up and enjoy your delicious, moist gluten-free chocolate zucchini bread!
9. Storing Leftovers:
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate it to keep it fresh for up to a week.
Frequently Asked Questions (FAQ)
Can I Use Regular Flour Instead of Gluten-Free Flour?
No, this recipe is specifically designed for gluten-free flour, which helps achieve the right texture. If you need a gluten-free option, stick with a quality gluten-free all-purpose blend that contains xanthan gum.
How Do I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it, and it will stay fresh for about a week. You can also freeze individual slices for up to 3 months!
Can I Add Other Mix-Ins?
Absolutely! You can customize the recipe by adding in chopped nuts, dried fruit, or even some shredded coconut. Just keep in mind that adding extra ingredients might affect the baking time slightly, so watch the bread closely as it bakes.
What’s the Best Way to Serve Chocolate Zucchini Bread?
This delicious bread is great on its own but can also be served warm with a spread of butter or nut butter. For an indulgent treat, try serving it with a dollop of whipped cream or ice cream!
