This Easy Gluten-Free Chocolate Zucchini Bread is a moist and delicious treat that sneaks in some veggies! The rich chocolate flavor is sure to please everyone.
Honestly, no one will guess there’s zucchini inside! I love enjoying a slice with my morning coffee. It’s like having dessert for breakfast, and who doesn’t want that? ☕🍞
Key Ingredients & Substitutions
Zucchini: This veggie keeps the bread moist and adds nutrition. You can use yellow squash if that’s what you have. Just grate it up and make sure to squeeze out the moisture!
Gluten-Free All-Purpose Flour: A blend works best, but if you need to, you can try almond flour or coconut flour. Just adjust the amount, as they absorb moisture differently.
Cocoa Powder: Unsweetened cocoa gives the rich chocolate flavor. If you want a less intense chocolate taste, you could use a mix of cocoa and carob powder instead.
Coconut Sugar: This is my go-to for a bit of natural sweetness. Brown sugar is a great substitute, but if you want to keep it healthier, try using maple syrup (but reduce the liquid in the recipe slightly).
Greek Yogurt: It adds moisture and tang. Swap it for applesauce for a dairy-free option and a slight sweetness boost!
How Do I Squeeze Excess Moisture from Zucchini?
Removing excess moisture from zucchini is key to avoiding a soggy bread. Here’s how to do it:
- Grate the zucchini with a box grater or food processor.
- Place the grated zucchini on a clean kitchen towel.
- Wrap up the towel and twist it to squeeze out as much water as possible.
- Alternatively, use a fine mesh strainer to let it drain for a few minutes.
This step will keep your zucchini bread nice and fluffy—no one wants a soggy loaf!
Easy Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 cup gluten-free all-purpose flour blend
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder (gluten-free)
- ¼ tsp salt
- ½ cup coconut sugar or brown sugar
- 2 large eggs
- ⅓ cup melted coconut oil or vegetable oil
- 1 tsp vanilla extract
- ½ cup plain Greek yogurt or dairy-free alternative
- ½ cup chocolate chips (semi-sweet or dairy-free as preferred)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 45-55 minutes to bake. After baking, you should let it cool for about 10 minutes in the pan before moving it to a wire rack. So, you’ll be ready to enjoy your delicious chocolate zucchini bread in just about an hour or so, not including the cooling time!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
First things first, preheat your oven to 350°F (175°C). Next, grab a 9×5-inch loaf pan. You can either line it with parchment paper or lightly grease it with oil or cooking spray so the bread doesn’t stick.
2. Grate and Drain the Zucchini:
Using a box grater, grate your zucchini carefully. Then, gently squeeze out the excess moisture using a clean kitchen towel or paper towel. This step is important to keep the bread from becoming too wet!
3. Mix the Dry Ingredients:
In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt. This will ensure that all the dry ingredients are well combined and ready for the wet ingredients.
4. Prepare the Wet Ingredients:
In a larger bowl, beat the eggs and sugar together until combined. Then, stir in the melted coconut oil, vanilla extract, and Greek yogurt, mixing everything until it’s nice and smooth.
5. Combine Dry and Wet Ingredients:
Now, it’s time to combine! Take the dry ingredients and gently stir them into the wet ingredients just until everything is combined. Don’t over-mix—just mix until you barely see any flour. This helps keep your zucchini bread tender.
6. Add Zucchini and Chocolate Chips:
Carefully fold in your grated zucchini along with half of the chocolate chips. Make sure they are evenly distributed in the batter for yummy chocolatey pockets in every slice!
7. Pour and Smooth:
Pour the batter into your prepared loaf pan and use a spatula to smooth out the top. Sprinkle the remaining chocolate chips on top for that delicious finishing touch.
8. Bake!
Put the loaf pan in the preheated oven and bake for 45-55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out with just a few moist crumbs. It’s important not to overbake it!
9. Cool and Enjoy:
Once baked, allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy your moist, chocolatey, and gluten-free zucchini bread for breakfast, a snack, or dessert!
FAQ for Easy Gluten-Free Chocolate Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out as much moisture as possible before measuring. It will work just like fresh zucchini in the bread.
How Can I Make This Recipe Vegan?
You can easily make this gluten-free zucchini bread vegan by substituting the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and using a dairy-free yogurt alternative. The coconut oil should still work perfectly, or you can swap it for a neutral oil.
What’s the Best Way to Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. To keep it fresh longer, you can refrigerate it for up to a week or freeze slices wrapped in plastic wrap and aluminum foil for up to 3 months. Just thaw at room temperature before enjoying!
Can I Add Nuts or Other Mix-Ins?
Absolutely! Feel free to add chopped nuts like walnuts or pecans for a crunchy texture. You can also mix in additional spices like cinnamon or even swap some chocolate chips for dried fruits for a fun twist!
