This chocolate zucchini bread is a delicious treat that’s easy to make and naturally gluten-free! It’s moist, sweet, and full of chocolatey goodness. Who wouldn’t want a slice of this?
Adding zucchini means you can enjoy a little sneak-in veggie goodness! I love having a slice with my morning coffee or as a snack. It disappears quickly in my house—fair warning! 😊
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture without a strong flavor. If you’re short on zucchini, you can use shredded carrots for a similar effect. Both provide a lovely texture!
Gluten-Free Flour: A good gluten-free all-purpose blend is key here. Make sure it contains xanthan gum, which helps bind the ingredients. If unavailable, you can mix brown rice flour with tapioca flour as a substitute.
Cocoa Powder: Use unsweetened cocoa powder for the best taste. If you prefer a sweeter flavor, you might try Dutch-process cocoa, though it could slightly change the color.
Sugars: Coconut sugar provides a nice caramel flavor. If you need a substitute, use all brown sugar or regular granulated sugar. You can even use maple syrup—just reduce the liquid elsewhere.
Eggs: I recommend using large eggs for the best result, but if egg-free is what you need, consider using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water = 1 egg).
How Do You Get the Zucchini to the Right Consistency?
Removing excess moisture from the zucchini is crucial to prevent a soggy loaf. Here’s how to do it:
- Grate the zucchini and place it in a clean kitchen towel.
- Squeeze tightly to eliminate as much liquid as possible.
- After squeezing, you can let it sit for a couple of minutes to drain more.
By following these steps, you’ll get the perfect consistency for your batter, ensuring a light and airy bread.
Enjoy baking this delightful bread! It’s a wonderful way to sneak in some produce while treating yourself to a tasty snack.
Easy Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups grated zucchini (about 1 medium zucchini)
- 1 1/2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum, or add 1 tsp if not)
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut sugar or brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/4 cup vegetable oil or melted coconut oil
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1/2 cup dairy-free chocolate chips (optional)
How Much Time Will You Need?
This delicious zucchini bread takes about 15 minutes to prepare and 50-60 minutes to bake, plus cooling time. Total time is about 1 hour and 30 minutes before it’s ready to slice and enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first! Preheat your oven to 350°F (175°C). While it’s heating up, you can prepare your loaf pan by greasing it or lining it with parchment paper for easy removal later.
2. Prepare the Zucchini:
Next, take your grated zucchini and place it into a clean kitchen towel. Squeeze it thoroughly to remove any excess moisture—this helps keep your bread from getting too soggy. Once drained, set it aside.
3. Mix the Dry Ingredients:
In a medium bowl, combine the gluten-free all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Whisk everything together until it’s well mixed and there are no lumps. This will ensure your bread rises properly!
4. Combine the Wet Ingredients:
In a large bowl, crack the eggs in and beat them together with both sugars until the mixture is combined and slightly frothy. Then add in your vegetable oil (or melted coconut oil), unsweetened applesauce, and vanilla extract, mixing everything well.
5. Combine Wet and Dry Mixtures:
Now it’s time to bring the two mixtures together! Pour the dry ingredients into the wet ingredients and stir gently until just combined. Be careful not to overmix—it’s okay if there are a few small lumps. Finally, fold in your drained zucchini and chocolate chips if you’re using them.
6. Pour and Bake:
Pour the thick batter into your prepared loaf pan and spread it out evenly. Pop it in the oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
7. Cool and Slice:
Once baked, remove the loaf from the oven and let it cool in the pan for about 15 minutes. Then, gently transfer the loaf to a wire rack to cool completely. Once cool, slice it up and enjoy your moist, chocolatey, gluten-free zucchini bread!
Enjoy every delicious bite of your homemade bread! It’s perfect for snacks, breakfast, or dessert!
Frequently Asked Questions (FAQ)
Can I Use Different Sweeteners in This Recipe?
Absolutely! You can substitute the coconut sugar with brown sugar or granulated sugar if you prefer. If you want a liquid sweetener like maple syrup, reduce the amount of applesauce slightly to maintain the right batter consistency.
How Do I Store Leftover Chocolate Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate for up to a week, or freeze slices wrapped in plastic wrap and then in a freezer bag for up to 3 months. Just thaw it in the fridge or at room temperature before enjoying!
Can I Make This Recipe Vegan?
Yes! To make this chocolate zucchini bread vegan, substitute the eggs with flax eggs. Use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg. Let it sit for about 5-10 minutes to thicken before adding it to the batter.
Is It Necessary to Squeeze the Zucchini?
Yes, squeezing out the excess moisture from the grated zucchini is important. It helps prevent a soggy bread and ensures that it bakes properly. So make sure you take a few seconds to do this step!
