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Gluten-Free Chocolate Zucchini Bread

A rich, dark loaf of Gluten-Free Chocolate Zucchini Bread, partially sliced, topped with melted chocolate chips.
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A recipe for moist, rich chocolate zucchini bread made entirely without gluten.

Ingredients

Scale
  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini, squeezed dry
  • 1/2 cup semi-sweet chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a large bowl, whisk together the gluten-free flour blend, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  3. In a separate medium bowl, whisk the granulated sugar and brown sugar with the eggs until combined. Whisk in the vegetable oil and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the squeezed, grated zucchini. If using, fold in the chocolate chips.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
  8. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.

Notes

  • Squeeze excess moisture from the grated zucchini using paper towels or a clean kitchen towel. This prevents a soggy loaf.
  • Use a high-quality gluten-free flour blend that contains xanthan gum for the best structure.
  • For a deeper chocolate flavor, use dark cocoa powder.
  • If you prefer a less sweet bread, reduce the total sugar by 1/4 cup.

Nutrition

Find it online: https://kitchnkudos.com/gluten-free-chocolate-zucchini-bread-recipe/