This chocolate zucchini bread is a sweet surprise! It’s moist and soft, with bits of chocolate that make it extra special. Plus, it’s gluten-free, which is perfect for everyone!
Who knew sneaking in a veggie could taste this good? I love having a slice for breakfast or as a snack—just don’t tell anyone about the zucchini! 😄
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture without much flavor, which is great! If you don’t have zucchini, try substituting with grated carrots. They work nicely too but will give a slightly different flavor.
Gluten-Free Flour: I like using a gluten-free all-purpose blend that contains xanthan gum. If yours doesn’t, adding 1 tsp can help with texture. You can also use oat flour for a different taste but check if it’s certified gluten-free.
Cocoa Powder: Unsweetened cocoa powder is key for that rich chocolatey flavor. You can swap it with carob powder if you want something less bitter, but the taste will be different. Don’t forget to adjust sweetness if using sweetened versions!
Sweeteners: I enjoy the mix of brown and granulated sugar, but feel free to use coconut sugar for a more natural option. Just note that this might change the texture slightly.
Chocolate Chips: Optional chocolate chips can enhance the chocolate flavor! You can use dark chocolate chips or dairy-free ones for a vegan option. You could also omit them if you prefer a simpler taste.
How Do I Make Sure My Zucchini Bread Isn’t Dense?
It’s essential to properly prepare the zucchini and mix the batter. Here’s how to avoid a dense loaf:
- Squeeze the Zucchini: After grating, make sure to squeeze out the excess moisture. This prevents extra liquid that can weigh down the bread.
- Mix Just Until Combined: When combining wet and dry ingredients, mix until just blended. Overmixing can cause tough bread.
- Room Temperature Ingredients: Ensure your eggs and oil are at room temperature. They blend better, leading to a lighter texture.
- Oven Temperature: Always preheat the oven. Baking at the correct temperature ensures the bread rises and sets properly.
Following these tips will help you make a light, fluffy chocolate zucchini bread every time!
Easy Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
- 3/4 cup gluten-free all-purpose flour blend (ensure it contains xanthan gum or add 1 tsp)
- 1/2 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Sweetness:
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
For the Binding and Flavor:
- 2 large eggs
- 1/4 cup melted coconut oil or neutral oil
- 1 tsp vanilla extract
For Optional Chocolate Chips:
- 1/2 cup dairy or dairy-free chocolate chips (optional)
How Much Time Will You Need?
This delicious bread takes about 15 minutes to prepare and around 50-60 minutes to bake. After baking, allow about 15 minutes for it to cool in the pan before transferring it to a wire rack. All in all, expect about 1.5 hours from start to finish, with just a little hands-on time!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by setting your oven to 350°F (175°C). While it’s heating up, you can prepare your loaf pan. Grease and flour a 9×5 inch loaf pan, or simply line it with parchment paper for easy removal later.
2. Prep the Zucchini:
Grate your zucchini and place it in a clean towel or some paper towels to squeeze out any excess moisture. It’s important to do this to avoid a soggy loaf. Once squeezed dry, set it aside.
3. Mix the Dry Ingredients:
In a large bowl, whisk together the gluten-free flour, almond flour, cocoa powder, baking soda, baking powder, and salt. Make sure everything is well combined, as this will help ensure even baking.
4. Prepare the Wet Ingredients:
In another bowl, combine the eggs with brown sugar and granulated sugar. Beat them together until mixed well. Then add in the melted coconut oil and vanilla extract, stirring until everything is well blended.
5. Combine the Mixtures:
Now it’s time to combine the wet and dry ingredients! Pour the dry mixture into the bowl with the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense. Finally, fold in the squeezed zucchini and chocolate chips if you’re using them.
6. Bake the Bread:
Pour your batter into the prepared loaf pan. Smooth the top with a spatula, then pop it into the oven and bake for 50-60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
7. Cool and Serve:
Once it’s done baking, let the bread cool in the pan for about 15 minutes. After that, gently transfer it to a wire rack to cool completely. Slice and enjoy your delicious gluten-free chocolate zucchini bread!
Enjoy your moist, rich, and delicious chocolatey creation!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Flour?
Yes, you can experiment with different gluten-free flours! Just make sure to use a blend that contains xanthan gum or add 1 teaspoon separately. Oat flour can be a good alternative for a different flavor, but check that it’s certified gluten-free.
What Should I Do If My Zucchini Bread Turns Out Too Dense?
If your bread is dense, it could be due to excess moisture in the zucchini or overmixing the batter. Make sure to squeeze out as much water from the zucchini as possible, and mix the wet and dry ingredients just until combined to keep it light.
Can I Make This Recipe Vegan?
Absolutely! You can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water = 1 egg). Just let it sit for a few minutes to thicken before adding it to the mix. Use a plant-based oil and dairy-free chocolate chips as well!
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. You can also freeze the bread for up to 3 months! Just make sure to wrap it tightly in plastic wrap and foil before freezing, and let it thaw in the fridge when you’re ready to enjoy it again.
