This yummy chocolate zucchini bread is a perfect treat! It’s moist, chocolatey, and packed with hidden veggies. Plus, it’s gluten-free, so everyone can enjoy it!
I love how easy it is to whip this up—just mix, bake, and enjoy! It’s a great way to use up extra zucchini, and trust me, nobody will guess there’s veggies in it! 😄
Key Ingredients & Substitutions
Zucchini: Use medium-sized, firm zucchini. Grating it adds moisture without overpowering the flavor. If zucchini isn’t available, you could try using finely grated carrots for a similar texture.
Gluten-Free Flour: I like a blend that includes almond flour for added moisture and flavor. If you have a store-bought blend, that’s often the easiest choice! Keep in mind that not all blends work the same, so look for one that already has a binding agent like xanthan gum.
Cocoa Powder: Unsweetened cocoa powder is what gives the bread its rich chocolate flavor. If you’re looking for a milder taste, you can replace some of it with carob powder, though this changes the flavor slightly.
Sugar: I prefer coconut sugar for its caramel notes, but brown sugar works well too. For a healthier option, try using a sugar substitute designed for baking, if that’s in line with your dietary goals.
Oil: Vegetable oil is my go-to, but melted coconut oil gives a nice flavor and keeps it moist. If you’re looking for a lighter option, you can use applesauce, but it might change the texture a bit!
How Do You Properly Squeeze Zucchini for Baking?
Getting rid of excess moisture from the zucchini is crucial for the right bread texture. If you skip this step, your bread may end up soggy.
- Shred the zucchini with a box grater or food processor.
- Place the shredded zucchini in a clean kitchen towel or cheesecloth.
- Twist the cloth around the zucchini and squeeze out as much liquid as possible. Aim for a really dry consistency!
This simple trick will make your chocolate zucchini bread perfectly light and not too dense. Happy baking!
Easy Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
- For the Bread:
- 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
- 1 cup gluten-free all-purpose flour blend
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup coconut sugar or brown sugar
- 2 large eggs
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- ½ cup chocolate chips (plus a few extra for topping)
How Much Time Will You Need?
This yummy chocolate zucchini bread takes about 15 minutes to prepare, and you’ll need to bake it for about 45-55 minutes. Don’t forget to let it cool for about 10 minutes in the pan and then on a wire rack before slicing. All in all, you can enjoy this tasty treat in under an hour and a half!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s warming up, take a 9×5-inch loaf pan and either line it with parchment paper or grease it well with a bit of oil. This ensures your bread won’t stick!
2. Squeeze the Zucchini:
Next, take your grated zucchini and place it in a clean towel or cheesecloth. Squeeze out as much liquid as you can; this keeps your bread from becoming too wet. Set the drained zucchini aside to use later.
3. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the gluten-free flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Make sure everything is well combined for an even texture.
4. Combine the Wet Ingredients:
In another bowl, whisk the eggs, sugar, vegetable oil, and vanilla extract together until the mixture is smooth and creamy. This step helps everything blend beautifully.
5. Combine Wet and Dry Mixtures:
Pour the wet mix into the bowl with the dry ingredients. Stir everything together gently until just combined—don’t overmix! Then, fold in the squeezed zucchini and chocolate chips carefully.
6. Bake:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Sprinkle a few extra chocolate chips on top if you’d like! Pop it in the oven and bake for 45-55 minutes. Use a toothpick to check; it should come out clean or with a few moist crumbs.
7. Cool Before Slicing:
Once done, take the bread out of the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing into this delicious treat!
Enjoy your moist, rich, and delightful gluten-free chocolate zucchini bread with a cup of tea or as a sweet snack throughout the day! Bon appétit! 🍞🍫
FAQ for Easy Gluten-Free Chocolate Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen shredded zucchini! Just make sure to thaw it completely and drain any excess moisture before using. Squeeze out as much liquid as possible, just like you would with fresh zucchini, to avoid a soggy bread.
What Can I Substitute for Coconut Sugar?
If you don’t have coconut sugar, brown sugar works great in this recipe! For a lower-sugar option, consider using a sugar substitute that is suitable for baking, just follow the conversion instructions on the package.
How to Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to a week. You can also freeze slices wrapped tightly in plastic wrap and then in aluminum foil for up to 3 months.
Can I Add Nuts or Other Mix-Ins?
Absolutely! Feel free to fold in some chopped nuts like walnuts or pecans for added crunch. You can also add dried fruit such as raisins or cranberries. Just keep the total amount of mix-ins to around 1 cup so that the texture of the bread remains balanced.
