This moist and chocolaty zucchini bread is a treat that everyone can enjoy! Made without gluten, it’s packed with yummy chocolate and grated zucchini for a sneak of veggies.
Honestly, it’s hard to believe there’s zucchini in there! I like to slice it up and share, but let’s be real, I often keep most for myself. Who can resist chocolate? 😋
I love how easy this recipe is—just mix, pour, and bake! Perfect for breakfast or a sweet snack that makes you feel good about eating your veggies.
Key Ingredients & Substitutions
Zucchini: This is the star of the show! Shredded zucchini keeps the bread moist and adds nutrients. If you can’t find zucchini, you can use grated carrots as a substitute for a similar texture.
Coconut Sugar: This gives a nice, subtle sweetness. You can swap it for brown sugar if you prefer. Honey or maple syrup are alternatives but may change the liquid ratio slightly.
Gluten-Free Flour: Make sure it contains xanthan gum for better binding. If you don’t have it, a homemade blend of rice flour, almond flour, and tapioca can work too, though results may vary.
Chocolate Chips: Use dairy-free chips if you’re avoiding dairy. You can also chop up dark chocolate for a richer taste, or switch it for white chocolate for a unique twist!
How Do I Remove Excess Moisture from Zucchini?
One key to avoiding soggy bread is to remove as much moisture from the zucchini as possible. Here’s how to do it effectively:
- After shredding the zucchini, gather it in a clean kitchen towel.
- Twist the towel and squeeze to extract excess water. Aim for a drier zucchini without pressing too hard, which can break it apart.
- Let it sit for a few minutes to release more moisture if needed. This step really helps in creating a perfect texture!
By following these tips, you’ll make sure your chocolate zucchini bread is deliciously moist but not too wet! Enjoy your baking! 🍞
Easy Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 medium zucchinis (about 1 ½ cups shredded)
- 3 large eggs
- ½ cup coconut sugar or brown sugar
- ½ cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 cup gluten-free all-purpose flour (ensure it contains xanthan gum)
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder (gluten-free)
- ¼ tsp salt
- ½ tsp ground cinnamon
- ½ cup chocolate chips (dairy-free if desired)
- Optional: ¼ cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This delightful gluten-free chocolate zucchini bread takes about 15 minutes to prepare and 50-60 minutes to bake. Total time, including cooling, is around 1 hour and 30 minutes. This recipe is simple and yields a deliciously moist bread that’s perfect for breakfast or a sweet snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This gives the bread a nice rise and helps it bake evenly. Line a 9×5-inch loaf pan with parchment paper for easy removal or lightly grease it.
2. Prepare the Zucchini:
Using a box grater or food processor, shred the zucchinis. Then, place the shredded zucchini in a clean kitchen towel and squeeze out any excess moisture. This is important to avoid sogginess in your bread!
3. Mix the Wet Ingredients:
In a large bowl, whisk together the eggs, coconut sugar (or brown sugar), applesauce, and vanilla extract. Make sure everything is blended well for a smooth batter.
4. Combine Dry Ingredients:
In another bowl, sift together the gluten-free all-purpose flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Mixing these separately helps to avoid lumps.
5. Combine Everything Together:
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Take care not to over-mix—this keeps your bread fluffy!
6. Add Zucchini and Chips:
Fold in the shredded zucchini and chocolate chips (and any nuts if you’re using them) with a spatula to evenly distribute them throughout the batter.
7. Pour into Pan:
Pour the delicious batter into your prepared loaf pan, using a spatula to spread it evenly for even baking.
8. Bake the Bread:
Place the pan in the oven and bake for 50-60 minutes. It’s ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Keep an eye on it to make sure it doesn’t overbake!
9. Cool Down:
Once baked, remove the loaf from the oven. Let it cool in the pan for about 10 minutes, then gently transfer it to a wire rack to cool completely. This step helps maintain its texture.
10. Slice and Serve:
After cooling, slice the bread and enjoy it on its own or with a little spread! Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Enjoy your deliciously moist, chocolatey, gluten-free zucchini bread packed with goodness!
FAQs for Easy Gluten-Free Chocolate Zucchini Bread
Can I Use Frozen Zucchini Instead of Fresh?
Absolutely! Just make sure to thaw the frozen zucchini and squeeze out excess moisture, just like you would with fresh. It’s a great way to use up extra zucchini from your garden!
Can I Substitute the Eggs in This Recipe?
Yes! You can use flax eggs as an egg substitute—mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Let it sit for about 5 minutes until it thickens before adding to the wet ingredients.
How Should I Store Leftover Bread?
Store any leftover chocolate zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, it can be refrigerated or even frozen, simply wrap slices tightly in plastic wrap and place in an airtight freezer bag. When ready to eat, thaw at room temperature or reheat in the microwave.
Can I Add Different Mix-ins?
Definitely! Feel free to experiment with other mix-ins like dried fruit, coconut flakes, or different types of nuts. Just remember to adjust the amount so the batter remains balanced!
