This moist chocolate zucchini bread is a lovely treat that’s gluten-free! With rich chocolate flavor and a hidden veggie, it’s a sneaky way to eat your greens.
Honestly, I love how it feels like a dessert but is just packed with goodness. Slice it up for breakfast or a snack—just don’t be surprised if it disappears fast! 😋
Key Ingredients & Substitutions
Zucchini: Grated zucchini is key for moisture in this bread. You can use yellow squash in a pinch if you don’t have zucchini, though it is a bit sweeter. Just remember to squeeze out excess water either way!
Gluten-Free Flour: A gluten-free all-purpose blend with xanthan gum is crucial for the right texture. If you’re in a bind, you can use almond flour, but this will change the flavor and density slightly.
Coconut Oil: I love using coconut oil for its flavor, but vegetable oil works just fine, too. You can even try unsweetened applesauce for a lower-fat option, but it may affect the texture slightly.
Dairy-Free Chocolate Chips: This recipe calls for dairy-free chocolate chips, but regular ones are completely fine if you’re not dairy-sensitive! You can also skip it for a lighter version, although the chocolatey flavor is hard to resist.
How Do I Prevent My Bread from Sticking to the Pan?
Preventing your bread from sticking can be frustrating. Here’s how to get it right:
- Line the loaf pan with parchment paper, leaving some overhang on the sides. This makes removal easy.
- For extra security, lightly grease the pan with oil or butter, even if you use parchment.
- Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack. This helps it firm up a bit and reduces the stickiness.
Following these tips will ensure you enjoy every slice without any sticky mess! Happy baking!
Moist Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 3 large eggs
- 1/2 cup coconut oil or vegetable oil
- 1 cup granulated sugar or coconut sugar
- 1 tsp vanilla extract
- 1 1/2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup dairy-free chocolate chips (plus extra for topping if desired)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 50-60 minutes to bake. After that, let it cool for about 15 minutes before slicing. In total, you should set aside about 1 hour and 30 minutes to enjoy this deliciousness!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it heats up, line a 9×5-inch loaf pan with parchment paper or lightly grease it with oil.
2. Prepare the Zucchini:
Grate the zucchinis using a box grater or food processor, then take a clean kitchen towel or a few paper towels and squeeze out as much moisture as you can. It’s important to remove excess liquid to keep the bread from getting soggy. Set the grated zucchini aside.
3. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the eggs, oil, sugar, and vanilla extract until everything is well blended and smooth. This is where the magic starts!
4. Combine the Dry Ingredients:
In another bowl, sift together the gluten-free all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Make sure there are no lumps—this helps the bread rise nicely!
5. Mix and Combine:
Slowly add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix—just stir until you don’t see any more dry flour.
6. Fold in the Goodies:
Gently fold in the grated zucchini and dairy-free chocolate chips into the batter using a spatula. This is the fun part—adding all that deliciousness!
7. Pour and Smooth:
Pour the batter into the prepared loaf pan. Use a spatula to smooth the top, and if you like, sprinkle some extra chocolate chips on top for a pretty finish.
8. Bake to Perfection:
Place the loaf pan in the oven and bake for about 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
9. Cool and Slice:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
10. Enjoy!
Your moist and delicious gluten-free chocolate zucchini bread is now ready to be enjoyed! Serve it warm, or store it in an airtight container for later. Happy eating!
This chocolate zucchini bread is wonderfully rich and moist, with a delightful chocolate flavor that pairs perfectly with the subtle sweetness of zucchini. Enjoy it as a dessert or even for breakfast—delicious any time of day!
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini Instead of Fresh?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain any excess moisture before grating. Pat it dry with a paper towel to avoid adding too much liquid to the batter.
How Can I Make This Recipe Vegan?
To make this recipe vegan, substitute the 3 large eggs with a flaxseed meal or chia egg. Simply mix 1 tablespoon of flaxseed meal or chia seeds with 3 tablespoons of water and let it sit for about 5 minutes until it thickens. This will help bind the ingredients just like eggs would!
How Do I Store Leftovers?
Store any leftover chocolate zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just let it thaw in the fridge overnight before enjoying!
Can I Add Nuts or Other Mix-Ins?
Absolutely! Feel free to add nuts like walnuts or pecans for extra crunch, or even dried fruits like raisins or cranberries for added sweetness. Just keep in mind that this might affect the overall texture slightly!
