Let’s make an incredible Gluten-Free Chocolate Zucchini Bread! This ultra-chocolatey treat is the perfect way to use up those extra zucchinis in summer. With a simple all-purpose gluten-free flour blend, you won’t need to mix different flours, making this recipe easy to whip up. The result is a fudgy, tender bread filled with chocolate chips that’s sure to satisfy your chocolate cravings. Last year, I made a delicious zucchini bread, but this year, it’s all about this mouthwatering chocolate version. Here’s what you need to get started on this delightful summer recipe!
HERE’S WHAT GOES INTO OUR GLUTEN-FREE CHOCOLATE ZUCCHINI BREAD
- Grated Zucchini: Adds moisture to the bread, keeping it tender and delicious.
- Eggs and Avocado Oil: Provide structure and prevent dryness, ensuring a rich texture.
- Coconut Sugar and Vanilla: Sweeten the bread; you can substitute with white or light brown sugar if preferred.
- Dark Cocoa Powder: Gives the bread its rich chocolate flavor and color. Look for dark cocoa or Dutch-processed cocoa for the best results.
- Gluten-Free Flour: A simple 1:1 gluten-free flour blend works best for a smooth taste and texture, avoiding any grittiness.
- Baking Soda and Salt: Help the bread rise and enhance overall flavor.
- Chocolate Chips: For an extra chocolatey kick, add chips both inside and on top, ensuring a chocolatey bite in every slice.
This combination of ingredients makes for a moist, flavorful, and irresistible gluten-free chocolate zucchini bread!
INGREDIENTS
- 1 ½ cups packed grated zucchini (unpeeled)
- 3 large eggs
- ½ cup avocado oil (or another neutral/melted oil*)
- ¾ cup coconut sugar (or brown sugar)
- ½ cup dark cocoa powder (alkalized or Dutch-processed)
- 1 ½ teaspoons vanilla extract
- 1 cup gluten-free measure-for-measure or 1:1 gluten-free flour**
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips (set aside 2–3 tablespoons for topping)
INSTRUCTIONS
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Pan: Grease a 9″x5″ loaf pan and line it with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, oil, coconut sugar, cocoa powder, and vanilla until well combined.
- Incorporate Zucchini: Fold in the grated zucchini with a spatula.
- Add Dry Ingredients: Stir in the gluten-free flour, baking soda, and salt until just a few white streaks remain.
- Add Chocolate Chips: Reserve 2-3 tablespoons of chocolate chips for the top, then fold the rest into the batter until fully combined.
- Pour Batter: Transfer the batter to the prepared loaf pan and sprinkle the reserved chocolate chips on top.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs (some melted chocolate is fine, but no wet batter).
- Cool: Let the bread cool in the pan for about 15 minutes. Then, run a knife around the edges and transfer the bread to a wire rack to cool completely before slicing. If using parchment, lift the bread out using the parchment as handles.
NOTES
*Substitutes for avocado oil include canola oil, melted and cooled coconut oil, melted vegan butter, or melted butter.
**Recommended gluten-free flours: King Arthur Measure-for-Measure Gluten-Free Flour or Bob’s Red Mill 1:1 gluten-free flour for best results. Other brands may yield different results.
