This gluten-free chocolate zucchini bread is a delicious treat that’s moist and chocolatey! It uses fresh zucchini to keep it soft and tasty without the gluten.
It’s a fun way to sneak in vegetables while enjoying a sweet snack. I love pairing it with a cup of tea or coffee—it feels like a little slice of heaven! ☕
Key Ingredients & Substitutions
Zucchini: Grated zucchini is key for moisture and texture. If you can’t find fresh zucchini, shredded carrots can work as a substitute, but the flavor will be different.
Sweeteners: Honey adds a light flavor, but maple syrup is a great vegan alternative. You can reduce the amount if you prefer less sweetness.
Gluten-Free Flour: Use a blend that contains xanthan gum for the best results. If you have a single gluten-free flour, like almond or coconut flour, you might need to adjust the quantities and add xanthan gum separately.
Cocoa Powder: Unsweetened cocoa powder is essential for that rich chocolate flavor. Dutch-process cocoa can be used for a deeper color and flavor, just remember it may alter the taste slightly.
Chocolate Chips: Dark chocolate chips add decadence. For a dairy-free option, choose dairy-free chocolate chips, or leave them out entirely for fewer calories.
How Do I Get My Zucchini Bread to Be Moist and Not Soggy?
Getting the right moisture balance is crucial for this bread. First, always grate your zucchini and then squeeze out the excess moisture. This step prevents the bread from becoming soggy.
- After grating, use a clean kitchen towel or paper towel to press out moisture.
- Mix dry and wet ingredients gently to avoid overmixing, which can create a dense texture.
- If your zucchini is very watery, consider reducing the amount of other liquids (like oil or sweetener) slightly to balance.
Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 2 large eggs
- ⅓ cup melted coconut oil or vegetable oil
- ½ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 ¾ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum, or add 1 tsp xanthan gum)
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup dark chocolate chips or chopped dark chocolate (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and then around 50-60 minutes to bake. Once baked, allow it to cool for about 15 minutes in the pan. So, in total, you’re looking at around 1 hour and 30 minutes from start to enjoying a slice!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing it or lining it with parchment paper. This will help your bread come out easily after baking!
2. Prepare the Zucchini:
Grate the zucchini using a box grater or food processor. Once grated, take a clean kitchen towel or paper towel and gently squeeze the zucchini to remove any excess moisture. This step is essential to prevent your bread from being soggy!
3. Mix Wet Ingredients:
In a large bowl, whisk together the eggs, melted coconut oil (or vegetable oil), honey (or maple syrup), and vanilla extract until everything is well combined. It should look nice and creamy!
4. Combine Dry Ingredients:
In another bowl, sift together the gluten-free flour blend, cocoa powder, baking soda, baking powder, salt, and cinnamon if you are using it. Sifting helps to aerate the dry mix and ensure there are no lumps.
5. Combine Wet and Dry Mixtures:
Slowly add the dry ingredients to the wet ingredients, stirring just until they combine. Be careful not to overmix, as this can make your bread dense.
6. Add Zucchini and Chocolate Chips:
Fold in the grated zucchini and, if using, the dark chocolate chips. Mix gently to combine everything without overworking the batter.
7. Prepare for Baking:
Pour the batter into your prepared loaf pan and smooth out the top with a spatula to ensure even baking.
8. Bake:
Bake in your preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
9. Cool:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then gently transfer it to a wire rack to cool completely before slicing.
10. Enjoy!
Slice your delicious chocolate zucchini bread and enjoy it as a snack or dessert! It’s moist and flavorful—perfect for sharing! Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for even longer freshness.
Frequently Asked Questions (FAQ)
Can I Use a Different Sweetener?
Yes, you can substitute honey with maple syrup or agave syrup if you prefer a vegan option. Just keep in mind that the flavor will slightly change depending on the sweetener you choose.
How Do I Know If My Zucchini Bread Is Done Baking?
Insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, it’s done! If the toothpick has wet batter on it, bake for an additional 5-10 minutes and check again.
Can I Use Flour Without Xanthan Gum?
Yes, but you will need to add xanthan gum separately if your gluten-free flour blend doesn’t include it. Use 1 teaspoon for this recipe to help give the bread structure and texture.
How to Store Leftovers?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for about a week or freeze it for up to 3 months. Just make sure to wrap it tightly to prevent freezer burn!
