This tasty chocolate zucchini bread is soft, moist, and gluten-free, making it a perfect treat! With sweet chocolate flavor and hidden veggies, it’s a win for everyone.
Honestly, who doesn’t love chocolate? Plus, the zucchini keeps it lovely and moist. I always keep a loaf handy for late-night snacks or breakfast on busy mornings. Yum!
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture without a strong flavor. Feel free to use yellow squash if it’s on hand, as it works just as well!
Gluten-Free Flour Blend: Look for blends that contain xanthan gum for better texture. If you don’t have it, a mixture of almond flour and coconut flour can work – just adjust the liquid slightly as these flours absorb more moisture.
Cocoa Powder: Unsweetened cocoa gives rich chocolate flavor. If you’re looking for a sweeter option, you can use Dutch-processed cocoa, which is milder.
Sugar: I use granulated sugar for sweetness. If you want to cut down on calories, consider a sugar substitute like stevia or coconut sugar for a hint of caramel flavor.
Greek Yogurt: This adds moisture while keeping it light. For a dairy-free option, try unsweetened applesauce or dairy-free Greek yogurt.
How Can I Ensure My Zucchini Bread is Super Moist?
Keeping your zucchini bread moist is all about proper preparation and measurements! Here’s what to do:
- Start by thoroughly grating your zucchini and then gently squeezing out excess moisture. Too much water can make the batter soggy.
- Use oil in your recipe. Vegetable oil or melted coconut oil keeps the bread tender.
- Don’t overmix once you combine the wet and dry ingredients. Mix until just combined to avoid a tough texture.
- Check for doneness by using a toothpick; it should come out with a few crumbs, not completely clean. This indicates moisture is still in the bread.
How to Make Easy Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 ¾ cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 2 tsp vanilla extract
- ½ cup plain Greek yogurt (or dairy-free alternative)
- 1 cup chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 50-60 minutes of baking time. After baking, you’ll let the bread cool before slicing. So in total, you’re looking at about 1 hour and 15 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5-inch loaf pan with gluten-free flour. You can also line it with parchment paper for easier removal later on!
2. Combine Dry Ingredients:
In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt. This blend will create the base for your bread. Set this bowl aside while you mix the wet ingredients.
3. Mix the Wet Ingredients:
In a large bowl, beat the eggs, sugar, and vegetable oil together until they’re smooth and creamy. Add in the vanilla extract and Greek yogurt. Stir until everything is well combined – this will help keep your bread moist.
4. Bring It All Together:
Now, carefully fold the dry ingredients into the wet mixture. Mix gently, just until the batter is combined. It’s important not to overmix to keep the bread tender.
5. Add Zucchini and Chocolate Chips:
Gently fold in the grated zucchini and chocolate chips (if you’re using them). The zucchini will add moisture and a healthy twist to your delicious chocolate bread!
6. Pour and Smooth:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so that it bakes evenly.
7. Bake to Perfection:
Place the loaf in the oven and bake for about 50-60 minutes. Check it around the 50-minute mark by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s done!
8. Cool Down:
Once baked, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This helps prevent it from getting soggy.
9. Enjoy Every Slice:
Once completely cool, slice your delicious gluten-free chocolate zucchini bread and enjoy! It’s perfect as a snack, breakfast treat, or dessert!
FAQ for Easy Gluten-Free Chocolate Zucchini Bread
Can I Substitute the Eggs in This Recipe?
Yes! If you’re looking for a vegan option, you can replace each egg with 1/4 cup of unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water (let it sit for a few minutes to thicken). This will help bind the ingredients together while keeping the bread moist.
What Should I Do If My Batter Is Too Thick?
If you find your batter is too thick, you can add a tablespoon or two of milk (dairy or non-dairy) to thin it out slightly. Just mix it in until you reach a good consistency – it should be pourable but still thick enough to hold its shape.
How Can I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, it freezes well! Wrap it tightly in plastic wrap and foil, then place it in a freezer bag. It should last for up to 3 months in the freezer.
Can I Add Nuts or Other Mix-Ins?
Absolutely! Feel free to add 1/2 cup of chopped nuts, such as walnuts or pecans, or even dried fruit for an extra flavor boost. Just fold them in along with the zucchini and chocolate chips!
