This moist chocolate zucchini bread is a delightful treat that surprisingly hides healthy veggies inside! With rich cocoa and a soft texture, it’s perfect for breakfast or a snack.
Who knew zucchini could taste this good? I love sneaking in a piece (or two) while pretending it’s for the kids. It’s a sweet way to get my greens! 🍞🥒
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture and a subtle sweetness. If you’re out of zucchini, you can use grated carrots, though the flavor will be slightly different.
Gluten-Free All-Purpose Flour: A blend with xanthan gum is essential for binding. If you’re gluten-free, be sure to check for a gluten-free label, or use almond flour as a low-carb alternative.
Cocoa Powder: Unsweetened cocoa powder gives the rich chocolate flavor. For a milder taste, you could replace half with carob powder.
Greek Yogurt: This adds moisture and tang. You can swap it with applesauce or a dairy-free yogurt for a lighter option.
Chocolate Chips: Mini chocolate chips are optional but delicious! If you want to cut back on sugar, you can omit them or use dark chocolate chips for a richer flavor.
What’s the Best Way to Prepare Zucchini for Baking?
Preparing zucchini properly is key to avoiding soggy bread. Here’s how to get it right:
- First, wash and trim the ends off a medium zucchini.
- Grate the zucchini using a box grater or food processor.
- To remove excess moisture, place the grated zucchini in a clean towel and twist it to squeeze out liquid.
- Measure out the 1 ½ cups after squeezing to ensure accuracy in your recipe.
This process ensures your bread stays moist but not overly wet, so it bakes perfectly every time.
Moist 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)
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- ½ cup plain Greek yogurt (or dairy-free yogurt)
- ½ cup mini chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 50-60 minutes of baking. After that, allow an additional 15 minutes to cool in the pan, plus time to cool completely on a wire rack before slicing. In total, expect about 1.5 hours before you can enjoy this delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This helps the bread bake evenly. Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later.
2. Prepare the Zucchini:
Grate the zucchini using a box grater or food processor. To ensure your bread doesn’t turn out wet, gently squeeze the grated zucchini in a clean towel or paper towels to remove any excess moisture. Set this aside while you mix the other ingredients.
3. Mix the Dry Ingredients:
In a medium bowl, sift together the gluten-free all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. This helps to evenly distribute the dry ingredients and aerates the mix.
4. Combine the Wet Ingredients:
In a separate large bowl, beat the eggs until they’re slightly frothy. Add in the granulated sugar, brown sugar, vegetable oil, vanilla extract, and Greek yogurt. Mix everything together until the mixture is smooth and well combined.
5. Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet ingredient mixture. Stir gently, just until combined. Avoid overmixing to keep the bread light and fluffy.
6. Add Zucchini and Chocolate Chips:
Now, fold in the grated zucchini and, if you like, the mini chocolate chips. This adds a yummy chocolatey crunch to the bread!
7. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth out the top. Bake in the preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick in the center; it should come out mostly clean with a few moist crumbs.
8. Cooling Time:
Once baked, allow the bread to cool in the pan for about 15 minutes. This makes it easier to remove. After that, move it to a wire rack to cool completely.
9. Slice and Enjoy:
After the bread has cooled, slice it up and enjoy your moist, rich gluten-free chocolate zucchini bread! It’s delicious for breakfast, as a snack, or even dessert!
This bread can be stored in an airtight container at room temperature for up to 3 days, or you can refrigerate it for up to a week. It also freezes beautifully—just wrap it tightly in plastic wrap before placing it in a freezer bag. Happy baking!
FAQ for Moist Gluten-Free Chocolate Zucchini Bread
Can I Use Other Types of Flour?
Yes, you can substitute the gluten-free all-purpose flour blend with almond flour or coconut flour, but note that you may need to adjust the liquid ingredients as these flours absorb moisture differently.
How Can I Make This Recipe Less Sweet?
To reduce the sweetness, you can decrease the amount of granulated sugar or brown sugar by ¼ cup. Alternatively, omit the mini chocolate chips for a less sugary treat.
Can I Add Other Mix-Ins?
Absolutely! Feel free to add nuts (like walnuts or pecans), dried fruit (like raisins or cranberries), or even different types of chocolate such as dark chocolate or white chocolate chips for an extra twist!
How Do I Know When the Bread is Done Baking?
Check for doneness by inserting a toothpick into the center of the bread. It should come out mostly clean with just a few moist crumbs attached. If it comes out with batter on it, bake for a few more minutes and check again.
