This Easy Gluten-Free Chocolate Zucchini Bread is a tasty treat that’s moist and loaded with chocolatey goodness! Perfect for breakfast or a snack, it hides veggies in a delicious way.
You won’t even notice the zucchini is there, and that’s the best part! I love making this when I have extra zucchini hanging around—it’s a fun way to sneak in some veggies! 😄
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture and fiber. If you can’t find zucchini, you can substitute with finely grated carrots. Both will keep your bread moist without altering the taste!
Gluten-Free Flour Blend: Use a blend that has xanthan gum for a better texture. If you’re in a pinch, you can make your own using almond flour or oat flour, but results may vary.
Cocoa Powder: Unsweetened cocoa powder gives the bread its chocolate flavor. You can substitute with carob powder for a different taste, but it will not have the same chocolatey punch!
Sugar: I like using coconut sugar for a hint of caramel flavor, but brown sugar works perfectly too. If you’re looking to lower sugar, try using a sugar substitute suitable for baking.
Chocolate Chips: Optional, but highly recommended! You can use dairy-free chips for a vegan option. If you want to skip them, add a few extra nuts for crunch.
How Do I Keep My Zucchini Bread Moist?
One common concern with baking zucchini bread is maintaining moisture. The key is to properly prepare your zucchini! Start by grating it and then squeeze out excess moisture using a clean towel or cheesecloth. This prevents your bread from becoming too soggy.
In addition, mixing the wet and dry ingredients just until combined helps keep the bread light and fluffy. Overmixing can make it dense!
- Preheat your oven correctly; this helps the bread rise nicely.
- Let it cool in the pan for a bit before transferring it to a rack—this helps maintain moisture levels.
Following these tips ensures that you end up with a deliciously moist zucchini bread every time!
Easy Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups gluten-free all-purpose flour blend (make sure it contains xanthan gum)
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder (gluten-free)
- ½ teaspoon salt
- ½ cup coconut sugar or brown sugar
- ⅓ cup maple syrup or honey
- ⅓ cup vegetable oil or melted coconut oil
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup chocolate chips (semi-sweet or dairy-free, optional)
- ¼ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious gluten-free chocolate zucchini bread takes about 15 minutes of preparation time and 50-60 minutes of baking time. Don’t forget to allow an additional 10 minutes for cooling before slicing. Enjoy the delicious aroma as it bakes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This step is important for ensuring your bread bakes evenly. Prepare a 9×5-inch loaf pan by lightly greasing it or lining it with parchment paper.
2. Prepare the Zucchini:
Using a box grater, grate the zucchini finely. Place the grated zucchini into a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This helps prevent a soggy bread, ensuring a nice texture.
3. Mix Dry Ingredients:
In a large mixing bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt. Be sure to mix well to distribute the leavening agents throughout the flour.
4. Combine Wet Ingredients:
In another bowl, combine the coconut sugar, maple syrup, oil, eggs, and vanilla extract. Whisk together until everything is well combined and smooth.
5. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined—don’t overmix, as this can affect the texture of your bread.
6. Add Zucchini & Mix-ins:
Fold in the squeezed zucchini, chocolate chips, and nuts (if using) with a spatula until evenly distributed throughout the batter.
7. Pour & Smooth:
Pour the batter into your prepared loaf pan, ensuring it’s evenly spread out. Use a spatula to smooth the top for a nice finish.
8. Bake:
Place your pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
9. Cool:
Once baked, remove the bread from 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.
10. Serve:
Your gluten-free chocolate zucchini bread is now ready to be enjoyed! Serve it plain, or for a richer treat, spread a little butter or nut butter on top.
Enjoy your moist, delicious, and easy gluten-free chocolate zucchini bread!
FAQ for Easy Gluten-Free Chocolate Zucchini Bread
Can I Use a Different Sweetener?
Absolutely! You can substitute coconut sugar with brown sugar or use your favorite sweetener like agave syrup or a sugar substitute designed for baking. Just keep in mind that liquid sweeteners may require a slight adjustment to the other wet ingredients in the recipe.
How Do I Store Leftover Bread?
To store leftovers, wrap the cooled bread tightly in plastic wrap or place it in an airtight container. It should last in the fridge for about 4-5 days. You can also freeze it for longer storage—wrap it well and it should be good for up to 3 months. Just remember to thaw it overnight in the fridge before enjoying!
Can I Omit the Chocolate Chips?
Yes! If you prefer a less sweet bread, you can omit the chocolate chips entirely. You can also replace them with nuts or dried fruit for a different texture. Just make sure to adjust the sugar slightly if you want to maintain the sweetness!
What Should I Serve With This Bread?
This bread is delicious on its own, but for a treat, serve it with a little butter, cream cheese, or nut butter spread on top. It also pairs well with coffee or tea. Enjoy it as a breakfast item, dessert, or snack anytime!
