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Gluten-Free Chocolate Zucchini Bread

A close-up of a rich, dark slice of Gluten-Free Chocolate Zucchini Bread topped with melted chocolate chips.
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A recipe for moist, fudgy chocolate zucchini bread made without wheat flour.

Ingredients

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  • 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
  • 1/2 cup milk (dairy or non-dairy)
  • 2 cups grated zucchini, squeezed dry
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour (with GF flour) a 9×5 inch loaf pan.
  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 together the granulated sugar, brown sugar, eggs, oil, vanilla extract, and milk until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
  5. Gently fold in the squeezed, grated zucchini and the chocolate chips.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached, but no wet batter.
  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 gummy texture.
  • If your GF flour blend does not contain xanthan gum, add 1 teaspoon to the dry ingredients.
  • For a dairy-free option, use non-dairy milk and dairy-free chocolate chips.

Nutrition

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