Gluten-Free Chocolate Zucchini Bread
A wonderfully moist gluten-free chocolate zucchini bread that combines the richness of chocolate with the health benefits of zucchini.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 1/2 cups packed grated zucchini (don’t peel)
- 3 large eggs
- 1/2 cup avocado oil (or another neutral/melted oil)
- 3/4 cup coconut sugar (or brown sugar)
- 1/2 cup dark cocoa powder
- 1 1/2 teaspoon vanilla extract
- 1 cup gluten-free measure-for-measure or 1:1 gluten-free flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips (2–3 Tbsp. set aside)
Instructions
- Prep your zucchini by washing it well and grating it until you have about 1 1/2 cups packed. Squeeze out excess moisture using a kitchen towel.
- Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- Mix wet ingredients in a large mixing bowl – whisk together eggs, avocado oil, coconut sugar, and vanilla extract until fluffy.
- Sift in the dry ingredients in another bowl – whisk together gluten-free flour, cocoa powder, baking soda, and salt.
- Combine the dry ingredients into the wet mixture gently until just mixed. Fold in the grated zucchini.
- Add chocolate chips and mix, saving some to sprinkle on top.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean with few crumbs.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For vegan, replace eggs with ground flaxseed mixed with water. You can also add nuts for extra texture.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: gluten-free, zucchini bread, chocolate, dessert, baking