This gluten-free chocolate zucchini bread is cakey, soft, and delicious. And while it tastes sweet and decadent, you have the added nutrients from two whole cups of shredded zucchini!
If you've never tried zucchini bread, you're missing out! I know that putting zucchini in your sweet bread sounds weird. But shredded zucchini adds moisture, making your bread so soft.
And trust me, with cocoa powder and chocolate chips, you'll never even taste (or see) the shredded zucchini. Don't believe me? I shared this double chocolate zucchini bread recipe with my family, and they couldn't believe it was made with two whole cups of shredded zucchini!
Looking for more sweet bread recipes? Try banana chocolate chip zucchini bread, decadent gluten free chocolate zucchini muffins, or vegan miso banana bread.
What is Zucchini Bread?
Zucchini bread is my favorite quick bread. Quick breads are a category of baked breads that don't require any yeast or extra time to rise.
In fact, this chocolate zucchini bread comes together in just one hour, making it a great weekend baking project.
Chocolate chip zucchini bread incorporates shredded zucchini and chocolate chips into the batter before it's baked in the oven. The zucchini adds a moist texture to the bread, making it extra tasty. It also bulks up your loaf with added fiber and vitamins.
Ingredients
- Gluten free flour - I recommend using Bob's Red Mill Gluten Free 1-to-1 Baking Flour; if you use a different gluten free flour blend, make sure it contains xanthan gum.
- Unsweetened cocoa powder - Adds a rich, chocolatey flavor.
- Baking soda and baking powder - Helps the bread rise in the oven as it bakes.
- Salt - Balances the sweetness and brings out the flavors of the other ingredients.
- Unsalted butter - Allow your butter to soften to room temperature before beating it with the sugars.
- Brown sugar - Sweetens the loaf and adds moisture.
- Granulated sugar - Adds sweetness to the bread.
- Eggs - Binds the bread batter together and helps it rise in the oven.
- Vanilla extract - Brings out the flavors of the other ingredients.
- Shredded zucchini - Squeeze as much water out of your shredded zucchini as possible to avoid mushy bread.
- Semi sweet chocolate chips - Adds another layer of rich, chocolatey flavor.
How to Make Chocolate Zucchini Bread
Prepare your oven and loaf pan: Preheat the oven to 350°F. Grease an 8-inch or 9-inch loaf pan with butter or cooking spray.
Shred and drain your zucchini: Use a food processor or cheese grater to shred your zucchini. Squeeze as much water out of the grated zucchini as possible.
Mix the dry ingredients: In a large mixing bowl, whisk together the gluten free flour, cocoa powder, baking soda, baking powder and salt.
Beat the butter and sugar: In a separate mixing bowl, use an electric hand mixer or a wooden spoon to cream the softened butter with the brown sugar and granulated sugar until it is soft and fluffy.
Add the eggs and vanilla: Add the eggs and vanilla extract and mix again until it is creamy.
Combine the dry and wet ingredients: Add the dry ingredients into the wet ingredients in three additions, mixing slowly after each addition until there is no dry flour visible.
Fold in zucchini and chocolate chips: Fold in the shredded and drained zucchini and the chocolate chips. Spread the batter into the greased loaf pan.
Bake the bread: Bake for 40 to 50 minutes, until a toothpick inserted into the center of the bread comes out clean. Let cool for at least 10 minutes, then slice and enjoy!!
Storing
I doubt your gluten free zucchini bread will last beyond the first day, since it's insanely delicious. I'm just warning you now, it's really hard to stop eating after just one slice!
Fridge: Since this bread contains shredded zucchini, it's best to store it in the fridge wrapped in plastic wrap or in an airtight container for up to 3 days.
Freezer: You can freeze the entire loaf or individual slices wrapped in plastic wrap, then wrapped in aluminum foil for up to 3 months. Thaw in the fridge overnight.
Reheating: Reheat on a microwave safe plate in the microwave for about 20 seconds or in the toaster oven.
I wouldn't recommend putting slices in a regular toaster, since the chocolate might melt and make a mess!
Frequently Asked Questions
Gluten-free chocolate zucchini bread tastes as if zucchini bread and chocolate cake had a baby. It's moist, decadent, a little crumbly, and so delicious.
I recommend using Bob's Red Mill Gluten Free 1-to-1 Baking Flour. If you use a different gluten free flour blend, make sure it contains xanthan gum.
Coconut flour and almond flour won't work as a direct substitute, since the texture won't be the same.
Nope! There's no need to peel zucchini when adding it into zucchini bread.
Yes, I recommend to squeeze as much water as possible out of your shredded zucchini before folding it into the bread mixture.
To drain the shredded zucchini, take a large handful and squeeze it in the palms of your hands over a sink. This ensures your zucchini bread doesn't turn out mushy.
Zucchini under 12 inches long generally aren't big enough to get seeds so large that they need to be removed.
However, if you're using zucchini that's grown over a foot in length, try to pick out any seeds while shredding your zucchini.
The larger a zucchini grows, the larger the seeds will grow along with it.
More Zucchini Recipes
- Vegetarian Stuffed Zucchini Boats
- Banana Chocolate Chip Zucchini Bread
- Zucchini Fritter Tacos
- Shrimp and Zucchini Curry
- Peanut Butter Smoothie Bowl
- Banana Chocolate Smoothie Bowl
- Green Avocado Smoothie Bowl
- Vegan Chickpea Soup
- Vegan Peanut Butter Curry
- Gluten Free Chocolate Zucchini Muffins
Gluten-Free Chocolate Zucchini Bread
Ingredients
- 2 cups gluten free baking flour
- ⅔ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 1½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened to room temperature (1 stick)
- ⅔ cup brown sugar
- ⅔ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups shredded zucchini (with as much water squeezed out as possible)
- ¾ cup semi sweet chocolate chips
Instructions
- Preheat the oven to 350°F.Grease a loaf tin with butter or cooking spray.
- Use a food processor or cheese grater to grate your zucchini. Squeeze as much water out of the grated zucchini as possible to avoid a mushy loaf.
- Sift the flour, cocoa powder, baking soda, baking powder and salt into a mixing bowl. Whisk to combine and set aside.
- In a separate mixing bowl, cream the softened stick of butter with the brown sugar and granulated sugar. Use a hand mixer or a wooden spoon with a lot of elbow grease until it is soft and fluffy.
- Add the eggs and vanilla and mix until the it is creamy.
- Add the dry ingredients into the wet ingredients in two or three additions, mixing slowly after each addition until there is no dry flour visible.
- Fold in the shredded and drained zucchini and the chocolate chips.
- Pour the batter into the greased loaf tin.Bake for 40 to 50 minutes, until a toothpick inserted into the center of the bread comes out clean. Let cool for 10 minutes, then slice and enjoy!
Notes
- I recommend using Bob's Red Mill Gluten Free 1-to-1 Baking Flour. If you use a different gluten free flour blend, make sure it contains xanthan gum.
- Coconut flour and almond flour won't work as a direct substitute, since the texture won't be the same.
- There's no need to peel zucchini before you shred it when adding it into zucchini bread.
- To drain the shredded zucchini, take a large handful and squeeze it in the palms of your hands over a sink.
- Zucchini under 12 inches long generally isn't big enough to get seeds so large that they need to be removed. However, if you're using zucchini that's grown over a foot in length, try to pick out any large seeds while shredding your zucchini.
Yum-number1
This is going to be my daily intake of vegetables
Humbly Homemade
Hahaha! You might need several slices... ðŸ˜