This Easy Gluten-Free Chocolate Zucchini Bread is a moist and delicious treat that’s perfect for any time of day. It combines the goodness of zucchini with rich chocolate flavors!
You won’t even notice the zucchini when you take a bite—it’s like dessert for breakfast! I love making it on a lazy weekend and enjoying it with a warm cup of coffee.
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture to the bread. You can use yellow squash if that’s what you have on hand. Just make sure to squeeze out excess moisture before adding it to the batter.
Gluten-Free Flour Blend: Look for a blend with xanthan gum for the best texture. If you don’t have a blend, you could use almond flour mixed with a bit of cornstarch, but this might change the bread’s texture.
Cocoa Powder: Unsweetened cocoa powder is key here. You can substitute with carob powder if you’re looking for a caffeine-free option, though the flavor will be different.
Sugars: I like using a mix of granulated and brown sugar for a nice depth of flavor. If you’re reducing sugar, consider using a sugar substitute like erythritol, which can work well in baking.
Chocolate Chips: Mini chocolate chips add extra indulgence, but you can leave them out if you prefer a less sweet bread. Dark chocolate chips or chunks also work great!
How Do I Get My Zucchini Bread to Rise and Not Be Dense?
The key to a light and fluffy zucchini bread lies in combining your wet and dry ingredients correctly. First, make sure to whisk the dry ingredients well to incorporate air. Here’s how to achieve the perfect rise:
- Don’t overmix when combining wet and dry ingredients—mix just until you see no flour lumps.
- Beat your eggs well with the sugars to incorporate air before mixing them with the other wet ingredients.
- Make sure your baking soda and baking powder are fresh for optimal rising power.
- Finally, ensure you’re measuring the flour correctly; fluff it up in the bag before scooping to avoid packing it down.
Following these tips will help you get that perfect fluffy texture in your gluten-free chocolate zucchini bread!
Easy Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
Main Ingredients:
- 2 cups shredded zucchini (about 1 medium zucchini)
- 1 ¾ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder (gluten-free)
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅔ cup granulated sugar
- ⅓ cup brown sugar, packed
- 2 large eggs
- ¼ cup vegetable oil or melted coconut oil
- 2 teaspoons vanilla extract
- ½ cup dairy-free or regular milk (almond, oat, or cow’s milk)
- ½ cup mini chocolate chips (optional)
How Much Time Will You Need?
This delicious chocolate zucchini bread will take about 15 minutes to prepare and 50-60 minutes to bake. After baking, let it cool for an additional 15 minutes in the pan before transferring it to a wire rack. In total, plan for about 1 hour and 30 minutes before you can slice into this tasty treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan lightly with oil or line it with parchment paper for easy removal later. You want that clean slice when you serve!
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the gluten-free all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Whisk them together until they are well mixed. This helps to aerate the dry ingredients and ensures even rising!
3. Combine the Wet Ingredients:
In another bowl, beat the eggs together with the granulated sugar and brown sugar until thoroughly combined. Then, add in the vegetable oil, vanilla extract, and milk. Mix it all well until it’s smooth and creamy.
4. Combine Wet and Dry Mixtures:
Gently stir the wet mixture into the dry ingredients until just combined. Be careful not to overmix—it’s okay if there are a few lumps! This will help keep your bread fluffy.
5. Add Zucchini and Chocolate Chips:
Now, fold in the shredded zucchini and mini chocolate chips (if you’re using them). The zucchini adds moisture, while the chocolate chips bring extra yummy flavor!
6. Pour and Spread:
Pour the batter into your prepared loaf pan and spread it evenly with a spatula. Make sure to smooth the top to ensure even baking.
7. Bake:
Place the loaf pan in the oven and bake for 50-60 minutes. To check for doneness, insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s ready!
8. Cool Down:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. This helps avoid sogginess on the bottom.
9. Slice and Enjoy:
Once completely cooled, slice your chocolate zucchini bread and enjoy! It’s perfect as a snack, for breakfast, or even as a dessert. You’ll love how moist and chocolatey it is!
FAQ for Easy 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 drain any excess moisture before shredding. This will help prevent the bread from becoming too watery.
How Do I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer freshness, up to a week. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months.
Can I Substitute the Eggs?
Absolutely! For a vegan option, you can substitute each egg with 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for a few minutes to thicken).
What Other Mix-Ins Can I Add?
You can customize this recipe by adding other mix-ins like chopped nuts (walnuts or pecans), dried fruits (like raisins or cranberries), or even a swirl of peanut butter for added flavor. Just keep an eye on the overall volume to maintain the right consistency!
