This moist chocolate zucchini bread is a yummy treat that’s both sweet and sneaky! With rich chocolate flavor, it’s hard to believe it’s gluten-free!
I love how this bread uses zucchini, making it a fun way to get a veggie in while enjoying dessert. Perfect for breakfast or an afternoon snack—who can resist? 😄
Key Ingredients & Substitutions
Zucchini: Use fresh, medium-sized zucchinis for the best texture. If you don’t have zucchini, you can substitute with applesauce or mashed bananas, but it will change the flavor a bit.
Gluten-Free Flour: A good all-purpose gluten-free blend is key here for texture. If you can’t find a blend, you can mix almond flour with a bit of tapioca or cornstarch. Just keep an eye on the moisture level!
Cocoa Powder: Regular unsweetened cocoa works well, but for a richer taste, try using dark cocoa powder. If you’re out of cocoa, you can leave it out for a less chocolatey bread, though it will be more of a zucchini bread then.
Sweeteners: I like the combo of granulated and brown sugar for extra moisture and flavor. If you want it healthier, try using coconut sugar or a sugar substitute like monk fruit sweetener.
Chocolate Chips: These are optional but highly recommended! You can use dark, semi-sweet, or even dairy-free chips if you’re looking for a vegan option.
How Do I Properly Squeeze Zucchini for Baking?
Squeezing excess moisture from the grated zucchini is crucial for the texture of your bread. Too much moisture can make it soggy. Here’s how to do it effectively:
- After grating the zucchini, place it in a clean dish towel or cheese cloth.
- Gather the ends of the towel and twist to create a bundle.
- Squeeze over the sink until no more liquid drips out. This helps concentrate the zucchini flavor without adding extra water.
By taking this small step, you’ll ensure your chocolate zucchini bread has a great, moist but not gummy texture!
Moist Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 medium zucchinis (about 2 cups grated and drained)
- 3/4 cup gluten-free all-purpose flour blend
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder (gluten-free)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup dairy or non-dairy milk
- 1/2 cup chocolate chips (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and roughly 50-60 minutes of baking time. After baking, let it cool for about 10 minutes before transferring it to a wire rack. Total time, including cooldown, is approximately 1 hour and 15 minutes—easy enough to fit into your day!
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, grease and flour a 9×5-inch loaf pan with gluten-free flour, or for an even easier release, line it with parchment paper.
2. Grate and Drain the Zucchini:
Take your zucchinis and grate them using a box grater until you have about 2 cups. Once grated, place the zucchini in a clean dish towel and squeeze to remove any extra moisture. This step is key to making sure your bread isn’t soggy!
3. Mix the Dry Ingredients:
In a medium bowl, whisk together the gluten-free all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and ground cinnamon. This will ensure that all the ingredients are evenly distributed.
4. Combine the Wet Ingredients:
In a large mixing bowl, beat together the eggs with granulated sugar and brown sugar until well combined and slightly fluffy. Then, mix in the vegetable oil (or melted coconut oil) and vanilla extract.
5. Mix the Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the dairy or non-dairy milk. Start and end with the dry mixture, mixing just until everything is combined. Be careful not to overmix!
6. Add the Zucchini and Chocolate Chips:
Fold the grated zucchini and optional chocolate chips into the batter gently. This adds moisture and sweetness, making your bread extra delicious!
7. Pour and Smooth:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. It’s now ready to go into the oven!
8. Bake the Bread:
Bake your zucchini bread for 50-60 minutes, or until a toothpick or skewer inserted into the center comes out clean. If you notice that the top is browning too quickly, you can cover it loosely with foil during the last 15 minutes of baking.
9. Cool and Slice:
Once baked, let the bread cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing. This ensures the texture stays perfect!
10. Enjoy:
Slice and enjoy your delicious, moist gluten-free chocolate zucchini bread warm or at room temperature. It’s perfect as-is or with a spread of butter. Happy baking!
FAQ for Moist Gluten-Free Chocolate Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out excess moisture before using. This helps maintain the right texture in your bread.
How Do I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to a week. You can also freeze slices in an airtight container for up to 3 months—just make sure to separate layers with parchment paper to prevent sticking!
Can I Substitute the Oils in the Recipe?
Absolutely! You can substitute vegetable oil with melted coconut oil or applesauce for a healthier option. Keep in mind that using applesauce may change the texture slightly but will add moisture.
What Can I Use Instead of Eggs for a Vegan Option?
If you’d like to make this recipe vegan, you can substitute the 2 eggs with 1/2 cup of unsweetened applesauce or 1/4 cup of ground flaxseed mixed with 3/4 cup of water. Let it sit for about 5 minutes to thicken before adding it to your wet ingredients.
