This yummy gluten-free chocolate zucchini bread is a delicious way to sneak in some veggies! It’s perfectly moist and full of rich chocolate flavor, making it hard to resist.
I love how easy it is to whip up. Just mix, bake, and enjoy a slice (or two!). Trust me, no one will guess there’s zucchini hiding in there! 🥒🍫
Key Ingredients & Substitutions
Zucchini: Grating fresh zucchini adds moisture and nutrition. If you’re in a pinch, shredded carrots can also work, but might not be as moist!
Gluten-Free Flour: A blend with xanthan gum is essential for texture. If you’re out, substitute half the amount with almond flour or coconut flour, but adjust the liquid since they absorb more moisture.
Cocoa Powder: Unsweetened cocoa powder gives a rich flavor. If you want a sweeter version, use Dutch-processed cocoa, which is milder. Just remember it can be a bit darker!
Sugars: Coconut sugar adds a slight caramel flavor, but brown sugar works too. You can even use honey or maple syrup, though you may need to reduce other liquids in the recipe.
Oil: Coconut oil makes this bread smell fantastic, but any neutral oil will do, like canola or sunflower oil. For a healthier fat option, avocado oil is great too.
Chocolate Chips: They’re optional but highly recommended! If you prefer fewer sugars, try dark chocolate chips or even cacao nibs!
What’s the Best Way to Grate Zucchini for this Recipe?
Grating zucchini is simple, but there are a few tips to make it easier and effective:
- Use a box grater or a food processor with a grating attachment for quick results.
- Make sure to squeeze out excess moisture from the grated zucchini using a clean kitchen towel or paper towels. This step helps prevent the batter from being too wet.
- Try to grate the zucchini just before using it to keep it fresh. If you prepare it ahead of time, store it in a sealed container in the fridge.
Incorporating properly grated zucchini will ensure your chocolate bread is moist without being soggy. Enjoy baking!
Moist Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups grated zucchini (about 1 medium zucchini, finely shredded)
- 1 ¾ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum, or add 1 tsp separately)
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup coconut sugar or brown sugar
- ½ cup granulated sugar
- 2 large eggs
- ⅓ cup vegetable oil or melted coconut oil
- 1 tsp pure vanilla extract
- ½ cup dairy-free or regular chocolate chips (optional)
- ¼ cup plain Greek yogurt or dairy-free yogurt (for extra moistness, optional)
How Much Time Will You Need?
This delicious gluten-free chocolate zucchini bread takes about 15 minutes to prepare and then needs to bake for 50-60 minutes. Once it’s ready, remember to let it cool for about 15 minutes before slicing. Overall, plan for about 1 hour and 30 minutes from start to finish, including cooling time!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with oil or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the gluten-free all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Use a whisk to blend these ingredients well.
3. Combine the Wet Ingredients:
In a separate bowl, break the eggs and beat them lightly. Add in the coconut sugar, granulated sugar, vegetable oil (or coconut oil), vanilla extract, and Greek yogurt (if using). Mix everything together until it forms a smooth mixture.
4. Combine Wet and Dry Mixtures:
Pour the wet mixture into the bowl containing the dry ingredients. Gently stir until everything is just combined—be careful not to overmix, as this could affect the bread’s texture!
5. Fold in Zucchini and Chocolate Chips:
Now, gently fold the grated zucchini and chocolate chips into the batter. This adds moisture and gives you those delightful chocolatey bites!
6. Pour the Batter:
Transfer the batter to your prepared loaf pan, smoothing the top out with a spatula to ensure an even bake.
7. Bake:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
8. Cool:
Once baked, remove the pan from the oven and let it cool for about 15 minutes in the pan. Then, carefully transfer the bread to a wire rack to cool completely before slicing it.
9. Enjoy:
Slice the bread and enjoy this moist, chocolatey treat! It’s perfect for breakfast, a snack, or even dessert!
For storage, keep the bread wrapped at room temperature for 2-3 days or in the refrigerator for up to a week. You can also freeze it for longer storage—just slice and wrap individual pieces for a quick treat later!
FAQ for Moist Gluten-Free Chocolate Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain any excess moisture before adding it to your batter. Squeeze it in a towel or strainer to get rid of extra liquid—this will help maintain the right texture in your bread.
How Can I Store Leftovers?
Wrap the cooled bread in plastic wrap or aluminum foil, and keep it at room temperature for 2-3 days. For longer storage, place it in an airtight container in the fridge for up to a week or freeze it for up to 3 months. Simply thaw at room temperature before enjoying!
Can I Substitute the Eggs?
Absolutely! For a vegan option, use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water; let it sit for 5 minutes to thicken). These substitutes work well to keep your bread moist and binding.
What Can I Use Instead of Greek Yogurt?
If you don’t have Greek yogurt on hand, feel free to use regular yogurt or a dairy-free alternative like almond or coconut yogurt. You can also omit it altogether, but the bread may be slightly less moist. If you do omit it, consider adding an extra spoonful of oil for moisture.
