This chocolate zucchini bread is a deliciously moist treat that sneaks in some veggies! Made with gluten-free flour, it’s perfect for anyone avoiding gluten but still craving something sweet.
You won’t believe there’s zucchini in it until you taste it! I like to enjoy a slice with my morning coffee. Trust me, it’s a tasty way to kick off the day! ☕️🍞
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture. If zucchini is out of season, shredded carrots can work, but the flavor will differ. Just remember to squeeze out any moisture!
Eggs: The eggs help bind the ingredients together. For a vegan option, try using flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water equals 1 egg) or applesauce as a substitute.
Vegetable Oil: You can use melted coconut oil for a richer flavor, or any mild oil like canola or avocado oil. If reducing fat, consider using unsweetened yogurt.
Gluten-Free Flour: Choose a blend with xanthan gum for the best texture. If you don’t have it, check out almond flour or oat flour, but adjust the liquid in the recipe since these absorb differently.
Chocolate Chips: Semi-sweet or dark chips add sweetness. If dairy-free is preferred, opt for dairy-free chocolate chips. You can also skip them for less sweetness, or fold in nuts instead for crunch.
How Do I Get the Zucchini Just Right?
Preparing the zucchini is key to achieving moist chocolate bread without excess water. Here’s how to do it:
- Grate the zucchini using a box grater or food processor.
- Place the grated zucchini in a clean kitchen towel and twist it to squeeze out as much liquid as possible.
- This helps prevent the bread from becoming soggy and ensures a better texture!
Taking the time to properly prepare your zucchini really makes a difference in the final product, contributing to its moistness and flavor balance.
Moist Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups grated zucchini (about 1 medium zucchini)
- 3 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup unsweetened applesauce
- 1 cup brown sugar (or coconut sugar)
- 1 teaspoon vanilla extract
- 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder (gluten-free)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 cup chocolate chips (semi-sweet or dark)
How Much Time Will You Need?
This delicious zucchini bread takes about 15 minutes to prepare and then 55 to 65 minutes to bake. After that, allow an additional 15 minutes for cooling in the pan. Overall, you’ll spend less than 2 hours to enjoy this delightful treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with a little oil, then line it with parchment paper to help remove the bread later.
2. Prepare the Zucchini:
Grate your zucchini and place it in a clean kitchen towel. Twist the towel to squeeze out any excess moisture, which helps keep your bread from being soggy.
3. Mix the Wet Ingredients:
In a large bowl, whisk together the eggs, vegetable oil, applesauce, brown sugar, and vanilla extract until everything is well combined and smooth.
4. Combine the Dry Ingredients:
In another bowl, sift together the gluten-free flour blend, cocoa powder, baking soda, baking powder, salt, and ground cinnamon (if you’re using it). Mixing these separately helps ensure even distribution of the dry ingredients.
5. Combine Wet and Dry Mixtures:
Gradually add the dry mixture to the wet ingredients while stirring gently. Mix until just combined; don’t overmix!
6. Fold in Zucchini and Chocolate Chips:
Gently fold in the grated zucchini and chocolate chips, making sure they are evenly distributed throughout the batter.
7. Pour into the Loaf Pan:
Carefully pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it bakes evenly.
8. Bake the Bread:
Place the loaf pan in the oven and bake for 55 to 65 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s ready!
9. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.
10. Slice and Enjoy:
Once cool, slice your delicious chocolate zucchini bread. Store leftovers in an airtight container at room temperature for up to 3 days, or keep in the fridge for up to a week. Enjoy this treat for breakfast, dessert, or anytime you need a sweet snack!
This chocolate zucchini bread is wonderfully moist, rich in flavor, and the perfect way to enjoy some hidden veggies. Happy baking! 🍞🍫
FAQ for Moist Gluten-Free Chocolate Zucchini Bread
Can I Use Other Types of Flour?
Yes! You can experiment with other gluten-free flours, like almond flour or oat flour. Just keep in mind that these may alter the texture, so you might need to adjust the liquid in the recipe accordingly.
How Do I Store Leftovers Properly?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, you can freeze slices wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. Just thaw and enjoy when you’re ready!
Can I Make This Recipe Vegan?
Absolutely! Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or use unsweetened applesauce as an alternative. The oil can also be substituted with a non-dairy yogurt or applesauce for added moisture.
What’s the Best Way to Serve This Bread?
This chocolate zucchini bread is delicious on its own but can also be served with a spread of nut butter or cream cheese for a tasty twist. Enjoy it warm or at room temperature with a cup of coffee or tea!
