This Easy Gluten-Free Chocolate Zucchini Bread is a sweet treat that’s super moist and rich in chocolate flavor. The secret? You add zucchini for extra moisture and goodness!
It’s like having cake for breakfast (who’s judging?). I love slicing it up and enjoying it with my morning coffee. You won’t even notice it’s gluten-free—promise!
Key Ingredients & Substitutions
Zucchini: Zucchini is key here, adding moisture and staying hidden in the chocolate. If it’s out of season, you can use grated carrots as a good substitute—they also add moisture and sweetness.
Eggs: These help bind the ingredients and provide structure. For a vegan option, try using flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water equals 1 egg) or applesauce for a similar effect.
Vegetable Oil: I like using coconut oil for its subtle flavor, but you can stick with vegetable oil or choose olive oil for a healthier option. Both work great!
Gluten-Free Flour Blend: Make sure to use a blend that includes xanthan gum for best results. If you can’t find it, you can make your own blend using almond flour and coconut flour, though the texture may change slightly.
Cocoa Powder: Use high-quality unsweetened cocoa powder for the best chocolate flavor. Some brands may have sugar added, so check labels if you’re going sugar-free.
How Do I Grate and Prepare Zucchini Properly?
Grating zucchini should be straightforward, but here’s how to do it perfectly: Start by washing your zucchinis well. Using a box grater, grate them to medium size—this gives great texture. Then, place the grated zucchini in a clean kitchen towel or paper towel and squeeze out excess water. This prevents your bread from being soggy.
- Slice each zucchini in half lengthwise, then grate vertically.
- Don’t skip squeezing! Removing moisture keeps your bread from becoming too wet.
What’s the Best Way to Check if the Bread is Done?
To ensure a perfect bake, use a toothpick! Insert it into the center of the bread; it should come out clean or with just a few moist crumbs attached. If it’s gooey, give it a bit longer in the oven. Remember, every oven is a bit different!
Easy Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
For The Bread:
- 2 medium zucchinis (about 2 cups grated)
- 3 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chocolate chips (optional)
Time Needed:
This delicious gluten-free chocolate zucchini bread takes about 15 minutes to prepare, plus baking time of 50-60 minutes. Allow an additional 15 minutes to cool before slicing. In total, you’re looking at about 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First things first—preheat your oven to 350°F (175°C) so it’s nice and hot when you’re ready to bake. Grease a 9×5-inch loaf pan with a little oil or butter, and add a light dusting of gluten-free flour. Alternatively, you can line it with parchment paper to make for easier removal later on.
2. Grate and Prep Zucchini:
Grate your zucchinis using a medium grater until you have about 2 cups. After grating, place them in a clean kitchen towel or a few sheets of paper towels to gently squeeze out any excess moisture. This step is important to prevent a soggy loaf.
3. Mix Wet Ingredients:
In a large bowl, crack in the eggs, then add the vegetable oil, sugar, and vanilla extract. Whisk everything together until the mixture is smooth and well combined. Make sure the sugar has dissolved a bit and it’s nice and creamy.
4. Combine Dry Ingredients:
In another bowl, sift together your gluten-free flour, cocoa powder, baking soda, baking powder, and salt. Sifting helps to aerate the flour, making the bread light and fluffy!
5. Bring It All Together:
Now, gradually add the dry ingredients to the wet ingredients, folding and mixing until just combined. Be careful not to over-mix; a few lumps are totally okay!
6. Add Zucchini and Chocolate Chips:
Gently fold in the grated zucchini and chocolate chips (if you’re using them) into the batter. This will give your bread extra moisture and delightful chocolatey pockets. Yum!
7. Pour and Smooth:
Pour the batter into your prepared loaf pan, then use a spatula to smooth the top evenly. It should fill the pan nicely; don’t worry if it’s a little thick—that’s perfect!
8. Bake It Up:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. Start checking the bread at around 50 minutes by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, you’re good to go!
9. Cool Before Slicing:
Once baked, let the bread cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. This time off the heat helps the flavors settle in and makes slicing easier.
10. Slice and Enjoy:
Once your bread has cooled, slice it into pieces and serve! Enjoy it as is, or with a little butter, nut butter, or a sprinkle of powdered sugar for a treat. This gluten-free chocolate zucchini bread is a delightful way to sneak in some veggies while enjoying a sweet snack!
FAQ about Easy Gluten-Free Chocolate Zucchini Bread
Can I Use Different Types of Flour?
Yes, you can use a homemade gluten-free flour blend or options like almond flour or oat flour. Just keep in mind that using different flours may affect the texture, so stick to a blend with xanthan gum for the best results.
How Do I Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze it! Just wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 3 months.
Can I Make This Recipe Dairy-Free?
Absolutely! Simply use dairy-free chocolate chips and choose a plant-based oil like coconut oil or avocado oil instead of vegetable oil. This will keep it completely dairy-free without sacrificing flavor!
What’s the Best Way to Thaw Frozen Zucchini Bread?
To thaw, simply remove the bread from the freezer and let it sit at room temperature for a couple of hours. If you’re in a hurry, you can microwave it for 15-20 seconds at a time until it’s warmed through—but be careful not to overheat!
