This chocolate zucchini bread is a must-try! It’s super moist and packed with chocolatey goodness while sneaking in some healthy zucchini. Who knew veggies could taste so sweet?
Whenever I make this, my family can’t believe it’s gluten-free. I love that it’s a great way to use extra zucchini from the garden. Plus, it makes for a tasty breakfast or snack—just can’t resist! 😄
Key Ingredients & Substitutions
Zucchini: Shredded zucchini adds moisture without flavor. For a similar effect, you can substitute it with shredded carrots or applesauce. Just remember, the texture will vary a bit!
Coconut Oil: This gives a nice flavor and moisture. If you don’t have it, you can use melted butter or another neutral oil like vegetable oil. I prefer coconut oil as it adds a lovely hint of tropical taste.
Gluten-Free Flour: A gluten-free all-purpose blend works best here. You can also mix equal parts almond flour and oat flour. Just keep in mind that the texture might differ slightly.
Cocoa Powder: Unsweetened cocoa powder is essential for that rich chocolate flavor. If you want a milder taste, you can use Dutch-processed cocoa, but adjust sugar to taste.
How Do I Properly Drain Zucchini?
Draining zucchini is crucial to avoid a soggy bread. Follow these simple steps:
- Grate the zucchini using a box grater.
- Take a clean kitchen towel or paper towels and place the grated zucchini inside.
- Twist the towel to squeeze out as much liquid as possible. It helps to hold the towel over the sink to catch excess moisture.
This step really makes a difference in achieving that perfect moist texture in your bread!
Moist Gluten-Free Chocolate Zucchini Bread
Ingredients:
- 1 ½ cups shredded zucchini (about 1 medium zucchini)
- 2 large eggs
- 1/3 cup coconut oil, melted (or vegetable oil)
- ½ cup brown sugar, packed
- 1 tsp vanilla extract
- 1 cup gluten-free all-purpose flour blend
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon
- ½ cup semi-sweet chocolate chips, plus extra for topping
How Much Time Will You Need?
You’ll need about 15 minutes of prep time and 50-60 minutes of baking time. After baking, allow for about 10-15 minutes of cooling in the pan, then let it cool completely on a wire rack. Total time will be around 1.5 hours until you can slice this delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s warming up, prepare a 9×5 inch loaf pan by lining it with parchment paper or greasing it well. This helps the bread come out easily after baking!
2. Prepare the Zucchini:
Grate the zucchini using a box grater, and then place the shredded zucchini in a clean kitchen towel or a few paper towels. Squeeze out the excess moisture. This helps prevent the bread from being too wet!
3. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the eggs, melted coconut oil, brown sugar, and vanilla extract until everything is smooth and well combined. That rich flavor is going to set the stage for your delicious bread.
4. Combine the Dry Ingredients:
In another bowl, sift together the gluten-free all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. This ensures there are no clumps in your dry ingredients and helps everything mix together nicely.
5. Mix It All Together:
Slowly add the dry ingredients to the bowl of wet ingredients, using a spatula or a wooden spoon to combine them. Mix until just combined; it’s okay if there are a few lumps. Overmixing can make the bread tough, and we want it to be moist!
6. Add Zucchini and Chocolate Chips:
Gently fold in the drained shredded zucchini and the semi-sweet chocolate chips until they are evenly distributed throughout the batter. You’ll be amazed at how delicious it looks!
7. Pour Into the Loaf Pan:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Don’t forget to sprinkle some extra chocolate chips on top for that extra chocolatey delight!
8. Bake:
Place the pan in the preheated oven and bake for 50-60 minutes. Check for doneness by sticking a toothpick into the center; it should come out with just a few moist crumbs, not wet batter.
9. Cool the Bread:
After baking, let the bread cool in the pan for about 10-15 minutes. Once cooled, carefully lift the bread out using the parchment paper and transfer it to a wire rack to cool completely. This helps it set and makes slicing easier.
10. Enjoy:
Once it’s completely cool, slice your moist chocolate zucchini bread and serve! It’s perfect for breakfast, a snack, or even dessert. Enjoy every delicious bite!
FAQs about Moist Gluten-Free Chocolate Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini, but make sure to thaw it completely and drain the excess moisture before adding it to the batter. It helps maintain the bread’s perfect texture!
How Should I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap or foil and place it in the fridge for up to a week, or freeze for up to 3 months.
Can I Substitute the Brown Sugar?
Absolutely! You can substitute brown sugar with coconut sugar or granulated sugar. Keep in mind that using granulated sugar will slightly change the moisture and flavor, but it will still taste great!
Can I Add Nuts or Other Mix-ins?
Sure! Feel free to add chopped walnuts or pecans for extra crunch, or try mixing in dried fruit like raisins or cranberries. Just be cautious not to overload the batter; about ½ cup of additional mix-ins should work well!
