This Easy Gluten-Free Chocolate Zucchini Bread is a tasty treat that’s soft, rich, and chocolatey! Plus, it sneaks in some healthy zucchini without anyone noticing.
I love making this bread whenever I have extra zucchini. It’s a great way to enjoy something sweet while feeling a little virtuous! Enjoy it warm with a cup of tea—it’s the best!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture to the bread without changing the flavor much. If you’re out of zucchini, shredded carrots can be a good substitute, though they’ll change the taste slightly. Just make sure to squeeze out the moisture, just like with zucchini.
Gluten-Free Flour Blend: Use a quality gluten-free all-purpose flour blend that has xanthan gum. If you don’t have that, you can mix 1 cup of brown rice flour, 1/3 cup of potato starch, and 1/4 cup of tapioca flour for a homemade blend.
Cocoa Powder: Unsweetened cocoa powder gives the bread its rich chocolate flavor. You could substitute dark cocoa powder for a deeper flavor or even carob powder for a different taste.
Sweeteners: Honey and maple syrup are both great options for sweetness. If you want a lower-calorie option, you can use a sugar substitute like stevia, keeping in mind that it can alter texture.
Oil: Vegetable oil keeps the bread moist, but melted coconut oil adds a lovely flavor twist. If you’re looking for a low-fat option, applesauce works too, though the bread may be a bit denser.
How Do I Make Sure My Zucchini Bread Stays Moist?
The key to moist zucchini bread is all in the preparation! First, make sure to squeeze out excess moisture from the grated zucchini. Too much water can make the bread soggy.
- Use a clean kitchen towel to lightly press the shredded zucchini, allowing the moisture to escape.
- Keep an eye on your baking time. Overbaking can dry it out, so check it starting at 50 minutes.
- Let it cool properly. Cooling in the pan for a brief time before moving to a wire rack lets it set without becoming too dry.
These steps will help you achieve a deliciously moist loaf every time! Enjoy baking!
Easy Gluten-Free Chocolate Zucchini Bread
Ingredients:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 3 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 3/4 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum)
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder (gluten-free)
- 1/2 tsp salt
- 1 cup gluten-free chocolate chips (optional)
- 1/2 cup chopped nuts (walnuts or pecans, optional)
How Much Time Will You Need?
This gluten-free chocolate zucchini bread takes about 15 minutes to prep and 50-60 minutes to bake. After baking, allow about 10 minutes for cooling in the pan before transferring to a wire rack. In total, be prepared to spend about 1 hour and 25 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with cooking spray, or line it with parchment paper for easier removal later on.
2. Prepare the Zucchini:
Grate your zucchini using a box grater or food processor. To remove excess moisture, place the grated zucchini in a clean kitchen towel or some paper towels, and squeeze gently to extract moisture. Set this aside; having less water helps keep your bread from being too soggy.
3. Mix Wet Ingredients:
In a large mixing bowl, combine the eggs, oil, honey (or maple syrup), and vanilla extract. Using a whisk, beat everything together until it is well blended and smooth.
4. Combine Dry Ingredients:
In a separate medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt until they’re evenly mixed. This helps to ensure that the baking ingredients are distributed throughout the batter.
5. Combine Wet and Dry Mixtures:
Slowly add the dry mixture to the wet mixture, stirring gently just until combined. Be careful not to overmix—you want a nice, fluffy texture!
6. Fold in Zucchini and Add-ins:
Gently fold the prepared zucchini into the batter, along with the chocolate chips and nuts (if you’re using them). This ensures they’re evenly distributed without ruining the structure of the batter.
7. Pour the Batter:
Pour the batter into the prepared loaf pan. Use a spatula to smooth out the top so it bakes evenly.
8. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center—it should come out clean or with only a few moist crumbs. If it comes out gooey, give it a bit more time.
9. Cool and Serve:
Once baked, remove the bread from the oven and set it aside for about 10 minutes within the pan. After that, transfer the bread to a wire rack to cool completely before slicing. Enjoy your delicious, moist, and chocolatey gluten-free zucchini bread!
FAQ for Easy Gluten-Free Chocolate Zucchini Bread
Can I Use Different Sweeteners in This Recipe?
Yes! While this recipe calls for honey or maple syrup, you can use other sweeteners like agave nectar or even coconut sugar. Just be mindful that sugar substitutes may alter the moisture content, so you might need to adjust the liquid ingredients slightly.
How Do I Store Leftovers?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for about a week or freeze slices wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw the frozen slices at room temperature or warm them in the microwave.
Can I Add Other Ingredients or Flavors?
Absolutely! Feel free to mix in nuts, dried fruits, or even a tablespoon of espresso powder to enhance the chocolate flavor. Just make sure to adjust the dry ingredients slightly if you’re adding significant amounts to keep the texture right.
What Can I Do If My Bread is Too Moist Inside?
If your bread turns out too moist, it could be due to extra zucchini moisture or underbaking. Make sure to thoroughly squeeze water from the zucchini before mixing. Also, check the bread a few minutes before the recommended baking time—if it looks too soft, extend the baking by a few minutes, checking regularly until done.
