This Easy Gluten-Free Chocolate Zucchini Bread is a tasty treat that combines rich chocolate with moist zucchini. It’s perfect for breakfast or a sweet snack!
The best part? You won’t even notice the zucchini in there! I love sharing it with friends who can’t believe it’s gluten-free and full of veggies. Sneaky but oh so good! 😄
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture without a strong taste. If you don’t have zucchini, grated carrots can work as a substitute, but they will change the flavor a bit.
Gluten-Free Flour Blend: This is crucial for the bread’s structure. A blend of rice flour, tapioca flour, and potato starch works well. If you’re unsure, check pre-made blends for added xanthan gum.
Cocoa Powder: Unsweetened cocoa gives the chocolate flavor. If you want a milder taste, try using Dutch-processed cocoa instead. However, it may affect the color and rise slightly.
Sugar: Coconut sugar adds a hint of caramel flavor. If you’re looking for a lower glycemic index, consider using maple syrup, but you may need to adjust the flour to account for moisture.
Oil: Use vegetable oil for a neutral flavor. You can exchange it for applesauce for a lower fat option, but expect the texture to be a bit more cake-like.
How Do I Make Sure My Zucchini Bread Is Moist and Delicious?
Getting the right moisture in zucchini bread is key, and it starts with squeezing out excess water from the zucchini. Here’s how:
- Before shredding, wash and trim the ends of the zucchini.
- Grate it, then place the shredded zucchini in a clean cloth or paper towel and squeeze to remove extra moisture.
- Follow the recipe closely—don’t skip weighing or measuring ingredients accurately. Too much flour can dry out the bread.
- Keep an eye on the baking time. Over-baking can also lead to dryness; check around 50 minutes.
Easy Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
Base Ingredients:
- 2 cups shredded zucchini (about 1 medium zucchini)
- 1 1/2 cups gluten-free all-purpose flour blend
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder (gluten-free)
- 1/4 teaspoon salt
- 1/2 cup coconut sugar or brown sugar
- 2 large eggs
- 1/3 cup vegetable oil (or melted coconut oil)
- 2 teaspoons vanilla extract
Optional Add-ins:
- 1/2 cup dairy-free chocolate chips
- 1/2 cup chopped nuts (optional, e.g., walnuts or pecans)
Time Needed:
This delicious gluten-free chocolate zucchini bread takes about 15 minutes to prepare and 50-60 minutes to bake. Plus, you’ll want to let it cool for a bit afterward. In total, you’re looking at about 1 hour and 15 minutes before you can enjoy this tasty treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While you wait, prepare your loaf pan by greasing it and lining it with parchment paper to ensure easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt. This ensures that everything is well mixed and ready to combine with the wet ingredients.
3. Combine Wet Ingredients:
In a separate large bowl, add the eggs, sugar, vegetable oil, and vanilla extract. Use a whisk or electric mixer to beat these ingredients together until they are well combined and smooth.
4. Combine Dry and Wet Ingredients:
Take the bowl with your dry ingredients and gently stir it into the bowl with your wet ingredients. Mix just until everything is barely combined to avoid overmixing.
5. Fold in Zucchini and Extras:
Now, fold in the shredded zucchini along with any optional dairy-free chocolate chips or chopped nuts you want to add. Be gentle to keep the batter light and fluffy.
6. Prepare for Baking:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. This helps ensure it bakes evenly.
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s ready!
8. Cool & Serve:
Once baked, let the bread cool in the pan for about 15 minutes. Then, carefully remove it and let it cool completely on a wire rack. Slice and serve your delicious, moist gluten-free chocolate zucchini bread!
Enjoy!
Perfect for breakfast, dessert, or a midday snack—enjoy every bite of this chocolatey goodness!
FAQ for Easy Gluten-Free Chocolate Zucchini Bread
Can I Use Other Types of Flour?
Yes! If you don’t have a gluten-free all-purpose flour blend, you can try using almond flour or a homemade mix of rice flour and tapioca flour. Just be aware that the texture may vary slightly.
What If I Don’t Have Coconut Sugar?
No problem! Brown sugar works as a great substitute for coconut sugar. If you’re looking for a healthier option, try using maple syrup, but remember to reduce the amount of flour slightly to balance the moisture.
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, it can be refrigerated for up to a week. Just be sure to wrap it tightly!
Can I Freeze This Bread?
Absolutely! Wrap the cooled bread tightly in plastic wrap and then in foil or a freezer-safe bag. It will keep well in the freezer for up to 3 months. Thaw it overnight in the fridge when you’re ready to enjoy it again!
