This delicious chocolate zucchini bread is moist and rich, and it’s gluten-free! Grated zucchini makes it super tender and adds a hint of healthiness—who doesn’t love sneaky veggies?
It’s perfect for breakfast or a sweet snack. I love slathering mine with a bit of peanut butter on top—so tasty! Plus, it’s really simple to whip up, which makes it even better! 🍞💚
Key Ingredients & Substitutions
Zucchini: Grating zucchini adds moisture without affecting the taste. You can use yellow squash as a substitute if you don’t have zucchini on hand. Avoid over-squeezing; a bit of moisture helps keep your bread fluffy!
Gluten-Free Flour: I recommend using a gluten-free flour blend with xanthan gum for the best texture. If unavailable, you can make your own blend by mixing almond flour with coconut flour. Just remember to adjust liquid amounts accordingly.
Cocoa Powder: Use unsweetened cocoa for a rich chocolate flavor. If you like a sweeter taste, you can use Dutch-processed cocoa for a milder flavor but adjust the sugar in the recipe accordingly.
Oil: Feel free to use any neutral oil like canola or melted butter instead of vegetable oil. I often switch it up with coconut oil for a slight coconut flavor—so good!
Chocolate Chips: Semi-sweet chips are a classic, but you can use dark chocolate or even white chocolate for a different twist. If you’re avoiding dairy, make sure to use dairy-free chocolate chips.
How Do I Ensure My Zucchini Bread is Perfectly Moist?
Moisture is key to a great zucchini bread. Follow these steps to keep your bread tender and delicious:
- Grate the zucchini and let it sit for a few minutes before adding it to the batter. This will naturally release some water.
- If your zucchini is watery, gently squeeze out excess moisture but don’t eliminate all the liquid.
- Avoid overmixing the batter! Mix just until combined to keep the bread light and airy.
- Check for doneness by using a toothpick—it should come out with a few moist crumbs, not dry.
Perfectly moist bread makes all the difference in flavor and texture—happy baking!
Moist Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 1/2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum, or add 1 tsp if not)
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder (gluten-free)
- 1/4 tsp salt
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1/3 cup vegetable oil (or melted coconut oil)
- 1 tsp pure vanilla extract
- 1/2 cup dairy or non-dairy milk (almond, oat, or regular milk)
- 1 cup semi-sweet chocolate chips or chunks (optional)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delightful zucchini bread takes about 15 minutes to prep and 50 to 60 minutes to bake. After baking, it’s best to cool it for 15 minutes in the pan and then let it cool completely on a wire rack. In total, you’re looking at about 1.5 hours before you can enjoy a slice of this delicious bread!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with oil or cooking spray, or line it with parchment paper for easy removal later.
2. Grate the Zucchini:
Using a medium grater, grate the zucchini. If your zucchini has a lot of moisture, you can gently squeeze it in a clean kitchen towel to remove some water, but keep a bit of moisture to help keep your bread moist.
3. Mix Dry Ingredients:
In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt. This ensures an even distribution of the dry ingredients.
4. Beat the Eggs:
In a large bowl, use a whisk to beat the eggs with the brown sugar and granulated sugar until it’s light and fluffy. It should look a little creamy.
5. Combine Wet Ingredients:
Add the vegetable oil, vanilla extract, and milk to the sugar-egg mixture. Whisk everything together until smooth.
6. Add the Zucchini:
Stir in the grated zucchini until well combined with the wet mixture.
7. Incorporate Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!
8. Mix in Chocolate Chips and Nuts:
If you’re adding chocolate chips and nuts, fold them in gently at this stage.
9. Pour the Batter:
Pour your batter into the prepared loaf pan and smooth the top with a spatula.
10. Bake Your Bread:
Bake in the preheated oven for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
11. Cool and Serve:
Allow the bread to cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. Enjoy with your favorite spread or as is!
Enjoy your moist, chocolatey, gluten-free zucchini bread—perfect for any time of day!
FAQ for Moist Gluten-Free Chocolate Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Absolutely! Just make sure to thaw the frozen zucchini and drain any excess moisture before adding it to the batter. This will help maintain the right consistency in your bread.
How Can I Make This Recipe Vegan?
To make this chocolate zucchini bread vegan, substitute the eggs with flax eggs (1 tbsp flaxseed meal mixed with 2.5 tbsp water per egg, let it sit until gel-like) and use a plant-based milk alternative. You can also swap the granulated sugar for coconut sugar or a similar substitute.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly and freeze it for up to 3 months. Just thaw it overnight in the fridge when you’re ready to enjoy it again!
Can I Add Different Mix-ins?
Yes! Feel free to customize your bread by adding different mix-ins such as dried fruits, dark chocolate chunks, or seeds. Just be mindful of the volume—don’t exceed about 1 cup total mix-ins to maintain the bread’s texture.
