This Moist Gluten-Free Chocolate Zucchini Bread is a real treat! It’s rich, chocolatey, and packed with hidden veggies that make it moist and delicious.
Who knew zucchini could be so sneaky? I love slicing into this bread for a snack. It feels good to enjoy something sweet that has a veggie twist! 🍞
Key Ingredients & Substitutions
Zucchini: Fresh shredded zucchini keeps this bread moist while adding a subtle veggie boost. If you’re in a pinch, you can use grated carrots for a slightly different flavor and texture.
Gluten-Free Flour Blend: I recommend using a blend with xanthan gum for the best texture. If you don’t have that, a homemade mix of almond flour and coconut flour works well, but be cautious as they absorb moisture differently.
Cocoa Powder: Unsweetened cocoa is key for that rich chocolate flavor. If you need a sweeter touch, consider using Dutch-processed cocoa, but don’t forget to adjust the sugar.
Sweeteners: I love the combo of granulated and brown sugar for the perfect sweetness and depth of flavor. You can swap for coconut sugar or a sugar substitute like erythritol for a healthier option.
Oil: I use vegetable oil for its neutral taste, but I often switch to melted coconut oil for a hint of coconut flavor. If you want a lighter option, unsweetened applesauce can work, but it will change the texture slightly.
What’s the Best Way to Prepare Zucchini for Baking?
Preparing your zucchini correctly is crucial for maintaining moisture without making your bread soggy. Here’s how I do it:
- First, wash and trim the ends of the zucchini. Then use a grater to shred it.
- Next, place the shredded zucchini in a clean kitchen towel or paper towel and squeeze out excess moisture. This step is essential to avoid a watery batter.
- Once drained, you can fold the zucchini into your batter without worry.
Taking this simple step can greatly affect the final texture of your chocolate zucchini bread!
Moist Gluten-Free Chocolate Zucchini Bread
Ingredients:
- 1 1/2 cups shredded zucchini (about 1 medium zucchini)
- 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 2 tsp vanilla extract
- 1/2 cup dairy-free milk or regular milk
- 1 cup chocolate chips (optional, for extra chocolatey richness)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and around 50-60 minutes of baking time. Be sure to let it cool for about 15 minutes in the pan before transferring it to a wire rack. Overall, you’ll need a little over an hour to enjoy this tasty bread!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First things first, preheat your oven to 350°F (175°C). While it’s heating up, take a 9×5 inch loaf pan and grease and flour it, or line it with parchment paper to make removal easier later on.
2. Grate the Zucchini:
Next, grab that zucchini! Grate it finely and then place it in a clean kitchen towel or some paper towels. Squeeze out as much moisture as you can. This will prevent your bread from becoming soggy. Set it aside for later.
3. Mix Dry Ingredients:
In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, salt, and optional cinnamon. This ensures everything is well combined and helps the baking powder activate later!
4. Beat the Sugars and Eggs:
In a large bowl, combine the granulated sugar, brown sugar, and eggs. Beat them together until the mixture is smooth and creamy. This part is super important for creating a tender crumb.
5. Add Wet Ingredients:
Now, add the oil and vanilla extract to your sugar-egg mixture and mix well. These will add moisture and flavor to your bread. It’s smelling delightful already!
6. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. This method helps keep your batter nice and fluffy. Mix it just until everything is combined—don’t overmix!
7. Fold in Zucchini and Chocolate Chips:
Gently fold the squeezed zucchini and chocolate chips (if you’re using them) into the batter. Be careful not to overmix; just bring everything together until evenly distributed.
8. Bake:
Pour the batter into your prepared loaf pan and smooth out the top with a spatula. Then, pop it in your preheated oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool Before Slicing:
Once baked, let the bread cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely. This will keep it from getting soggy on the bottom!
Now slice yourself a piece and enjoy this delicious, moist chocolate zucchini bread! It’s perfect for breakfast, a snack, or even dessert!
FAQ for Moist Gluten-Free Chocolate Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Absolutely! Just make sure to thaw the frozen zucchini and squeeze out as much excess moisture as possible before adding it to the batter. This will help maintain the proper texture of the bread.
How Should I Store Leftovers?
Store any leftover chocolate zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it well to prevent freezer burn!
Can I Substitute the Eggs for a Vegan Option?
Yes! You can replace each egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let sit until thickened) or unsweetened applesauce (1/4 cup per egg). This will help keep the moisture without compromising the taste.
How Can I Make This Recipe Less Sweet?
If you’d like a less sweet version, you can reduce the amount of granulated sugar by up to half without affecting texture significantly. You can also skip the chocolate chips for a less sugary treat. Just keep in mind that the bread will be a little less chocolatey!
