This gluten free chocolate zucchini bread is an indulgent treat everyone will love! It’s moist, rich, and incredibly easy to whip up, making it perfect for a family-friendly dessert or a quick snack. You’ll find that this recipe offers a delightful way to sneak in veggies without anyone noticing!
Table of Contents
The Best Gluten Free Chocolate Zucchini Bread (Dairy Free!)
Why This Gluten Free Chocolate Zucchini Bread is a Must-Try
Ultra Chocolatey Flavor
Imagine biting into a slice of this gluten free chocolate zucchini bread. The rich cocoa flavor envelops your taste buds, leaving a satisfying sweetness that lingers. Each bite is a chocolate lover’s dream, enhanced by juicy bits of zucchini hidden within.
Perfectly Tender and Fudgy Texture
Thanks to the grated zucchini, this bread boasts a tender and fudgy texture. It’s soft yet firm enough to hold its shape when sliced. You’ll enjoy the delightful contrast between the moist interior and the slightly crispy edges.
Naturally Dairy-Free
This recipe is naturally dairy-free, using avocado oil instead of butter. By choosing ingredients wisely, you can create a delicious chocolate treat that everyone, including those with dietary restrictions, can enjoy.
Easy to Make
Baking this gluten free chocolate zucchini bread is a breeze! With just a few simple steps, you can have it whisked together and in the oven in under 15 minutes. Perfect for busy weeknights or lazy weekends!
Ingredients You’ll Need for This Gluten Free Zucchini Bread
Zucchini
You’ll need 1 1/2 cups of packed grated zucchini. No need to peel it; just wash, trim, and grate for a moisture boost!
Eggs
Three large eggs help bind the ingredients and provide structure to the bread. They make it rich and deliciously satisfying.
Oil
Opt for 1/2 cup of avocado oil or a neutral oil. This choice keeps the bread moist and is a healthier alternative to butter.
Sweetener
Coconut sugar or brown sugar adds sweetness and depth of flavor. Use 3/4 cup for the right balance.
Cocoa Powder
For a rich taste, you’ll need 1/2 cup of dark cocoa powder. This enhances the chocolate flavor and gives a beautiful color.
Vanilla Extract
Add 1 1/2 teaspoons of vanilla extract for a lovely aromatic touch that elevates the overall flavor.
Gluten-Free Flour Blend
A 1:1 gluten-free flour blend is essential. This ensures the bread rises perfectly. Brands like King Arthur Measure-for-Measure work great!
Leavening Agents
Include 1 teaspoon of baking soda to help the bread rise and create a light texture.
Salt
Just 1/2 teaspoon of salt enhances the sweetness and balances all the flavors.
Chocolate Chips
Don’t forget the chocolate chips! Use 1/2 cup, reserving a few for topping. These little morsels melt deliciously, adding extra richness.
How to Make Gluten Free Chocolate Zucchini Bread: Step-by-Step
Preheat Your Oven and Prep the Pan
Start by preheating your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
Whisk Together Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. This step ensures even distribution of the leavening agents.
Combine Wet Ingredients
In a large bowl, blend the eggs, oil, coconut sugar, cocoa powder, and vanilla extract until well combined.
Mix Wet and Dry Batters
Pour the dry ingredients into the wet ingredients and stir until mostly combined. It’s okay if a few floury patches remain.
Fold in Zucchini and Chocolate Chips
Now, fold in the grated zucchini and most of the chocolate chips, making sure they’re evenly distributed throughout the batter.
Bake the Bread
Pour the batter into the prepared loaf pan. Sprinkle the reserved chocolate chips on top. Bake for 50-60 minutes, or until a toothpick comes out clean with just a few moist crumbs.
Cool and Slice
Allow the bread to cool in the pan for 15 minutes. Run a knife around the edges and transfer it to a wire rack to cool completely before slicing.
Tips for the Best Gluten Free Chocolate Zucchini Bread
Choosing the Right Gluten-Free Flour
Use a gluten-free flour blend that contains xanthan gum for the best results. Avoid almond flour or coconut flour as substitutes.
Zucchini Preparation Tips
No need to squeeze out the excess liquid from the zucchini. Just grate it and add it directly to the batter!
Cocoa Powder Choices
Using dark cocoa powder gives a more intense chocolate flavor compared to regular cocoa powder.
Oil Substitutions
You can substitute with canola oil, melted coconut oil, or melted vegan butter if desired.
Egg Substitutions (Tested or Untested)
While not tested, flax eggs or powdered egg replacer may work as potential substitutes for eggs.
Storing Your Gluten Free Chocolate Zucchini Bread
Store your gluten free chocolate zucchini bread in an airtight container at room temperature for 2-3 days. For longer storage, slice before freezing for up to 2 months.
Related Recipes to try
- Gluten Free Chocolate Zucchini Bread
- One Bowl Gluten Free Chocolate Zucchini Bread
- Tender Zucchini Bread With Melty Chocolate
- Zucchini Chocolate Chip Muffins
- Chocolate Chip Zucchini Bread Muffins
- Peanut Butter Chocolate Chip Zucchini Cake
FAQs
What ingredients are needed for gluten-free chocolate zucchini bread?
To make gluten-free chocolate zucchini bread, you need grated zucchini, eggs, oil, coconut sugar, cocoa powder, vanilla extract, gluten-free flour blend, baking soda, salt, and chocolate chips.
How do you make gluten-free chocolate zucchini bread moist?
Adding grated zucchini and using oil instead of butter contribute to keeping the bread moist and tender.
Can I substitute almond flour in gluten-free chocolate zucchini bread?
Almond flour should not be used as a substitute; stick to a gluten-free 1:1 flour blend for best results.
Is gluten-free chocolate zucchini bread suitable for vegans?
If you substitute the eggs with a suitable egg replacer, this recipe can be made vegan-friendly.
How long does gluten-free chocolate zucchini bread last?
The bread lasts 2-3 days at room temperature in an airtight container, or can be frozen for up to 2 months.
Conclusion
Now that you have this delightful recipe for gluten free chocolate zucchini bread, you can enjoy a slice of chocolatey goodness anytime. If you’re looking for more exciting zucchini recipes, check out Pinterest for endless inspiration!
Delicious Gluten Free Chocolate Zucchini Bread Dairy Free!
Equipment
- Large pot
- skillet
- mixing bowl
- whisk
- knife
Ingredients
- 1 1/2 cups packed grated zucchini unpeeled
- 3 large eggs
- 1 /2 cup avocado oil or neutral oil
- 3 /4 cup coconut sugar or brown sugar
- 1 /2 cup dark cocoa powder alkalized or Dutch-processed
- 1 1/2 teaspoon vanilla extract
- 1 cup gluten-free 1:1 flour blend 120 grams
- 1 teaspoon baking soda
- 1 /2 teaspoon salt
- 1 /2 cup chocolate chips 2-3 Tbsp reserved for topping
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking soda, and salt.
- In a large bowl, combine eggs, oil, sugar, cocoa powder, and vanilla extract; stir until well blended.
- Add the dry ingredients to the wet ingredients and stir until mostly combined, leaving a few white floury patches.
- Fold in the grated zucchini and the majority of the chocolate chips.
- Pour the batter into the prepared loaf pan and sprinkle the reserved chocolate chips on top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean with only moist crumbs.
- Allow the bread to cool in the pan for 15 minutes, then run a knife around the edges and transfer to a wire rack to cool completely before slicing.
Notes
– Flour Requirement: Use a 1:1 or measure-for-measure gluten-free flour blend that contains xanthan gum. Do not substitute almond flour or coconut flour. Recommended brands include King Arthur Measure-for-Measure or Bob’s Red Mill 1:1.
– Zucchini Preparation: No need to squeeze out excess liquid; simply wash, trim, and grate.
– Cocoa Powder: Regular cocoa powder can be used, though
