This moist chocolate zucchini bread is a delicious twist on the classic treat! Packed with rich chocolate flavor, it’s a great way to sneak in some veggies—yes, really!
Baking this bread always makes my kitchen smell heavenly. I love slicing into it warm with a bit of butter—it’s hard not to finish the whole loaf in one sitting! 😋
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture without overpowering the flavor. Make sure to squeeze out extra water to prevent a soggy bread. If zucchini isn’t handy, you could substitute with shredded carrots for a slightly different taste.
Gluten-Free Flour: A gluten-free all-purpose flour blend works best here. If yours doesn’t have xanthan gum, add about 1 teaspoon to help with texture. Alternatively, you can use almond flour for a nutty flavor, but you may need to adjust the liquids slightly.
Cocoa Powder: Unsweetened cocoa powder gives that rich chocolate flavor. If you like, you can swap in Dutch-processed cocoa for a smoother taste. Just keep in mind it may alter the color slightly.
Sugars: I use a mix of granulated and brown sugar for depth of flavor. You could replace brown sugar with maple syrup or coconut sugar if preferred, but adjust the liquids to balance it out.
Milk: Any milk works here, including almond or oat milk for a dairy-free option. If you prefer creaminess, try full-fat coconut milk or buttermilk for more richness.
How Do You Properly Prepare Zucchini for Baking?
Preparing the zucchini correctly is key to moist bread. Follow these steps for best results:
- Wash the zucchinis thoroughly, then cut off the ends.
- Grate them finely using a box grater or food processor for an even texture.
- Put the grated zucchini in a clean dish towel. Twisting it gently will help squeeze out moisture, which is crucial to avoid a soggy loaf.
Taking this extra step will ensure your chocolate zucchini bread comes out perfectly moist and tender every time!
Moist Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder (gluten-free)
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 2 teaspoons pure vanilla extract
- ½ cup dairy or non-dairy milk (almond, oat, etc.)
- ½ cup chocolate chips (optional for extra chocolatey goodness)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and 50-60 minutes of baking time, plus 10 minutes to cool in the pan. Overall, you can enjoy your delicious chocolate zucchini bread in about 1 hour and 15 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While your oven heats up, grease a 9×5-inch loaf pan or line it with parchment paper so the bread comes out easily after baking.
2. Get the Zucchini Ready:
Wash the zucchinis well, then grate them finely using a box grater or food processor. To remove excess moisture, place the grated zucchini in a clean towel and gently squeeze it out. Set aside this prepared zucchini.
3. Mix the Dry Ingredients:
In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt. This will ensure everything is evenly distributed.
4. Combine the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, eggs, and oil. Beat the mixture until well combined and smooth. Add the vanilla extract and milk, stirring until mixed well.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring gently. Be careful not to overmix; you want to combine just until you no longer see dry flour.
6. Fold in Zucchini and Chocolate Chips:
Gently fold the grated zucchini and chocolate chips (if using) into the batter. Mix just until they’re evenly distributed throughout the mixture.
7. Pour Batter and Smooth the Top:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula to level it off.
8. Bake to Perfection:
Place your loaf pan in the oven and bake for 50-60 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean or with a few moist crumbs (not wet batter).
9. Cool the Bread:
Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. After that, transfer the bread to a wire rack to cool completely.
10. Slice and Enjoy:
Once the bread is cool, slice it and enjoy plain, with a pat of butter, or even a delicious spread of cream cheese. This gluten-free chocolate zucchini bread can be stored wrapped at room temperature for up to 3 days or in the refrigerator for up to a week. Enjoy every bite!
FAQ for Moist Gluten-Free Chocolate Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain excess moisture by squeezing it in a towel. This helps maintain the texture of the bread.
What’s a Good Gluten-Free Flour Substitute?
If you don’t have a gluten-free flour blend, you could try using almond flour or coconut flour. If using coconut flour, be aware it absorbs more moisture, so you might need to increase the liquid by a few tablespoons.
How Do I Store Leftovers?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, consider wrapping it tightly and freezing slices for up to 3 months.
Can I Make This Recipe Vegan?
Absolutely! You can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) and use a dairy-free milk alternative. The bread will still turn out delicious!
