This gluten-free chocolate zucchini bread is a tasty treat that’s moist and rich. It features fresh grated zucchini, which adds a secret boost of goodness!
I love how easy it is to whip up—just mix, pour, and bake! Swapping in gluten-free flour means everyone can enjoy this chocolaty delight without a worry!
Key Ingredients & Substitutions
Zucchini: Shredded zucchini keeps this bread moist. Use medium zucchini but if they are not in season, you can try finely grated carrots for a different flavor.
Gluten-free flour blend: Ensure your blend contains xanthan gum to help with the texture. If you don’t have a pre-mixed blend, you could use almond flour or oat flour with some added cornstarch to mimic the texture.
Cocoa Powder: Unsweetened cocoa is essential for the chocolate flavor. If you’re not a fan, use carob powder instead for a unique taste.
Sugars: The combination of granulated and brown sugar gives a nice depth of flavor. Consider using coconut sugar for a healthier, lower-GI option. You could also reduce the sugar and replace it with a sugar substitute like Stevia or Erythritol if desired.
Greek Yogurt: This adds moisture but can be omitted. Use applesauce for a lighter version or a dairy-free yogurt for a vegan option.
How Do You Properly Prepare Zucchini for Baking?
Properly preparing the zucchini is key to ensuring your bread isn’t too wet. Here’s how to do it:
- Shred the zucchini using a box grater and aim for medium shreds. This helps it blend well into the batter.
- Place the shredded zucchini in a clean kitchen towel and twist it to squeeze out excess water. This step is crucial for the perfect texture.
- Keep some small moisture in to retain that delicious moistness; just don’t overdo it!
Following these steps ensures your zucchini bread comes out light and fluffy, rather than dense or soggy. Enjoy baking!
Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
For The Bread:
- 2 cups shredded zucchini (about 1 medium zucchini)
- 1 ¾ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs
- ½ cup vegetable oil or melted coconut oil
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt or dairy-free yogurt (optional, for moisture)
- 1 cup semi-sweet or dark chocolate chips (optional)
How Much Time Will You Need?
This delicious gluten-free chocolate zucchini bread takes about 15 minutes to prepare and 55-65 minutes to bake. Make sure to allow an additional 10 minutes for cooling in the pan before transferring it to a wire rack to cool completely!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper so that the bread won’t stick.
2. Prepare the Zucchini:
Using a box grater, shred your medium zucchini. Once shredded, transfer it to a clean kitchen towel, and twist the towel to gently squeeze out any excess moisture. This helps keep your bread from becoming too soggy.
3. Mix the Dry Ingredients:
In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, salt, and ground cinnamon. Make sure everything is well combined!
4. Combine the Wet Ingredients:
In a larger bowl, beat together the eggs, vegetable oil (or melted coconut oil), granulated sugar, brown sugar, and vanilla extract until everything is nicely combined. If you’re using Greek yogurt for added moisture, stir that in as well.
5. Combine Dry and Wet Mixtures:
Gradually add the dry ingredients to the wet mixture, mixing just until all the ingredients are incorporated. Be careful not to over-mix!
6. Fold in the Zucchini and Chocolate Chips:
Gently fold in the shredded zucchini and chocolate chips (if using). This adds deliciousness and a nice texture to your bread!
7. Pour into the Pan:
Pour the batter into your prepared loaf pan and smooth the top so it bakes evenly.
8. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
9. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely before slicing.
Enjoy your moist, chocolaty gluten-free zucchini bread as a delightful snack or dessert!
FAQ for Gluten-Free Chocolate Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes! If you have frozen zucchini, make sure to thaw it first and then squeeze out as much excess moisture as possible, just like you would with fresh zucchini. This helps maintain the right texture in your bread!
What Can I Use Instead of Greek Yogurt?
If you don’t have Greek yogurt on hand, you can substitute it with plain regular yogurt, applesauce for a lower-fat option, or even a dairy-free yogurt if you’re aiming for a dairy-free version. All will help keep the bread moist!
How Do I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices in a freezer-safe bag or container for up to 3 months. Just thaw and enjoy when you’re ready!
Can I Omit the Chocolate Chips?
Absolutely! If you prefer a less sweet or lower-calorie bread, feel free to omit the chocolate chips. The bread will still be delicious with all the chocolatey flavor coming from the cocoa powder!
