This moist chocolate zucchini bread is a wonderful treat that’s both tasty and gluten-free! It’s packed with rich chocolate flavor and hidden veggies, making it a fun and nutritious choice.
Trust me, nobody will guess there’s zucchini in this sweet loaf! I love sneaking in a slice for breakfast—who can say no to chocolate? It’s so easy to whip up, too!
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture to the bread without making it soggy. If zucchini isn’t available, you can use grated carrots or apples for a similar texture and moisture.
Gluten-Free Flour: A gluten-free all-purpose flour blend is essential here. Make sure it contains xanthan gum, which helps bind the ingredients. If you’re in a pinch, almond flour or oat flour can work, but it may change the texture slightly.
Cocoa Powder: Unsweetened cocoa powder gives that chocolatey flavor. For a sweeter option, use a sweetened chocolate powder, but reduce your sugar slightly to balance it.
Chocolate Chips: Adding chocolate chips is optional but recommended for an extra chocolate kick! If you want to make it dairy-free, choose dairy-free chocolate chips or cacao nibs for a less sweet, crunchy texture.
How Do You Prepare Zucchini for This Recipe?
Getting the zucchini ready is a key step to ensure your bread isn’t too watery. Here’s how to do it:
- Start by washing the zucchini well. You can peel it if you want, but the skin adds nutrients and color.
- Grate the zucchini using a box grater or food processor.
- Place the grated zucchini in a clean kitchen towel or several layers of paper towels. Twist tightly to squeeze out excess moisture.
- Use the squeezed zucchini immediately in your batter for best results.
This step is crucial for a moist yet fluffy bread. If too much moisture remains, the bread may not rise properly and could become dense.
Moist Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder (gluten-free)
- ½ tsp salt
- ½ tsp ground cinnamon
- ¾ cup brown sugar, packed
- 2 large eggs
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 tsp pure vanilla extract
- ½ cup milk (dairy or any plant-based milk)
- ½ cup chocolate chips (optional, for extra chocolatey goodness)
How Much Time Will You Need?
This delicious zucchini bread recipe will take about 15 minutes to prep and 50-60 minutes to bake. Make sure to let it cool for 10 minutes in the pan before transferring it to a wire rack. You’ll have a wonderful loaf ready in about 1 hour and 15 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Begin by preheating your oven to 350°F (175°C). This ensures it’s hot and ready for your bread! Grease a 9×5-inch loaf pan with butter or oil, or line it with parchment paper for easy removal later.
2. Prepare the Zucchini:
Grate the zucchini using a box grater. Once grated, take a clean kitchen towel or some paper towels and squeeze out any excess liquid. This step is important to keep your bread from becoming too soggy!
3. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. This gives your bread a lovely chocolate flavor and the perfect rise!
4. Combine the Wet Ingredients:
In another bowl, mix the packed brown sugar, eggs, vegetable oil, vanilla extract, and milk. Beat it together until the mixture is smooth and all ingredients are well combined.
5. Combine Dry and Wet Mixtures:
Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined—don’t overmix to keep your bread tender!
6. Fold in Zucchini and Chocolate Chips:
Gently fold in the squeezed zucchini and chocolate chips (if using). This adds moisture and a delightful chocolatey surprise!
7. Bake the Bread:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in your preheated oven for 50-60 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with just a couple of crumbs.
8. Cool and Slice:
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely before slicing. This helps it set and makes for cleaner slices.
9. Enjoy!
Now, slice up your delicious gluten-free chocolate zucchini bread and enjoy it as a snack or for breakfast! It’s rich, moist, and sure to be a hit!
With a tender texture and rich chocolate flavor, this recipe is a fantastic way to enjoy the goodness of zucchini while indulging in something sweet!
FAQ for Moist 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 excess moisture before adding it to your batter. This ensures the bread stays moist without being too watery.
What Can I Substitute for Brown Sugar?
If you don’t have brown sugar, you can use granulated sugar, but to achieve a similar flavor, consider adding a teaspoon of molasses. Coconut sugar is also a great alternative for a more natural sweetener.
How Do I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can freeze the slices wrapped well in plastic wrap and placed in a freezer bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Add Nuts or Other Flavorings?
Absolutely! Chopped nuts, such as walnuts or pecans, can add a nice crunch. You can also try adding spices like nutmeg or a splash of espresso powder for added depth of flavor. Just make sure not to overload the batter!
