This chocolate zucchini bread is a fun twist on a classic! It’s soft, moist, and super chocolatey, making it hard to believe it’s also gluten-free. Plus, the zucchini sneaks in some veggies—shh, don’t tell the kids!
I love making this bread because it’s an easy way to use up extra zucchini from the garden. A slice warm from the oven with a bit of butter is pure joy—the perfect treat any time of day!
Key Ingredients & Substitutions
Zucchini: Grated zucchini is the star here. It adds moisture and a subtle veggie boost. If you’re short on zucchini, you can use grated carrots as a substitute for a different twist!
Gluten-Free Flour Blend: Always check for a mix with xanthan gum, which helps with texture. If you can’t find a blend, you can make your own using almond flour and coconut flour in equal parts, but it may alter the taste and texture slightly.
Cocoa Powder: Unsweetened cocoa is essential for that rich chocolate flavor. If you want a milder taste, consider using Dutch-processed cocoa, which is less bitter!
Sugars: The combination of granulated and brown sugar brings depth and moisture. If you’re looking for a lower-sugar option, coconut sugar is a fantastic substitute that won’t affect the taste much.
Oil: I love using vegetable oil because it keeps the bread light. If you prefer a richer flavor, melted coconut oil works well, too!
How Do I Get Moist and Tender Bread Without Gluten?
Getting the right texture in gluten-free baking can be tricky. Here are some tips:
- Make sure to squeeze excess water from the grated zucchini using a clean kitchen towel. This keeps the batter from being too wet.
- Don’t overmix the batter after adding the dry ingredients. Mix just until combined to keep it fluffy.
- Allow your loaf to cool fully before slicing. This helps it set and maintain moisture.
Following these steps will help your zucchini bread turn out perfectly moist and delicious every time!
Easy Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 ¾ cups gluten-free all-purpose flour blend (make sure it contains xanthan gum)
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- ½ cup dairy or non-dairy milk (such as almond or oat milk)
- ½ cup mini chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 50-60 minutes to bake. After that, let it cool for about 15 minutes before serving. In total, plan for about 1 hour and 30 minutes until you can enjoy your delicious chocolate zucchini bread!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by setting your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to make it easy to remove the bread later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the gluten-free flour blend, cocoa powder, baking soda, baking powder, and salt. This helps ensure everything is evenly mixed. Set it aside for now.
3. Combine the Wet Ingredients:
In a large mixing bowl, beat the eggs along with the granulated sugar and brown sugar until well combined. Pour in the vegetable oil and vanilla extract, mixing everything together until it’s smooth.
4. Add the Zucchini and Milk:
Stir in the grated zucchini and the milk, blending these ingredients until well incorporated. You’ll notice the mixture becomes a bit thicker.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Gently stir until just combined—be careful not to overmix, as this can affect the texture of your bread.
6. Fold in the Chocolate Chips:
If you’re using mini chocolate chips, gently fold them into the batter now. They’ll add an extra hit of chocolate in every bite!
7. Pour and Smooth:
Pour the batter into your prepared loaf pan and use a spatula to smooth the top, making sure it’s evenly spread.
8. Bake to Perfection:
Place the loaf in your preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
9. Cool the Bread:
Once done, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Now, enjoy your moist and chocolaty gluten-free zucchini bread! It’s perfect for breakfast, a snack, or a sweet treat any time of day!
FAQ
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain off the excess moisture before grating. Pat it dry with a paper towel to avoid adding too much moisture to the batter.
What Can I Substitute for Eggs in This Recipe?
If you need an egg substitute, you can use ¼ cup of unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let it sit for 5 minutes) for each egg.
How Should I Store Leftover Bread?
Store any leftover chocolate zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and keep it in the fridge for up to a week, or freeze for up to 3 months. Just remember to slice it before freezing for easy serving!
Can I Add Nuts or Other Mix-Ins?
Absolutely! Feel free to add chopped nuts like walnuts or pecans, or even dried fruit like raisins or cranberries for added flavor and texture. Just don’t overload it—about ½ cup total of additional mix-ins works well!
