Use up that summer squash in this gluten-free chocolate zucchini bread! Because everything tastes better with chocolate, right?
This post may contain affiliate links. Please see my disclosure page for more information. Thanks!
About This Gluten-Free Chocolate Zucchini Bread
This gluten-free chocolate zucchini bread is a variation of my gluten-free zucchini muffins recipe, which is already on my website. Our CSA had a lot of zucchini this year, and when you've got a ton of zucchini to use up and you're craving chocolate, this is the recipe to make.
The result is a soft gluten-free quickbread that can be eaten for breakfast, a snack, or even dessert. It has all the moistness from the zucchini, the sweetness from both brown and white sugar, the coziness from the cinnamon and nutmeg, and the chocolate comes from both chocolate chips and cocoa powder. Zucchini is super versatile for baking and for cooking, and it works so well in this quickbread.
Ingredients You Will Need For Zucchini Bread
-Gluten-Free Flour (Bob's Red Mill 1:1 Baking Flour, King Arthur Measure For Measure, Cup4Cup all work well)
-Brown & White Sugar
-Coconut or vegetable oil
-2 Small Zucchini
How To Make Gluten-Free Zucchini Bread
This quick bread is easy to put together. Like my zucchini muffin recipe, you combine the dry ingredients and wet ingredients separately, then combine the two together. Finally, you'll add in the zucchini and chocolate chips, then let the batter rest before pouring into your loaf pan and then baking!
Can I Make This Dairy-Free?
Yes, of course! Just make sure to use a gluten and dairy free flour blend, like Bob's Red Mill 1:1 Baking Flour, or King Arthur Measure For Measure. My go-to blend for baking is Cup4Cup Multipurpose Flour, but it does contain milk powder.
Tips For Baking Zucchini Bread
Gluten-Free Flour Blend
Based on my own experience using Bob's Red Mill, Cup4Cup, and also King Arthur's Measure for Measure flour, all 3 would work well in this recipe. Just be aware, Bob's Red Mill and King Arthur would be the only two flours that will make the muffins dairy-free, as Cup4Cup contains milk powder.
Let the Batter Rest
A tip I learned from America's Test Kitchen for quick breads/muffins is to allow the prepared batter to sit for 15-20 minutes at room temperature. Don't go beyond that time frame though. This helps prevent grittiness in your final product!
Squeeze out the Zucchini
Zucchini packs a lot of moisture. And while we love that to keep our gluten-free baked goods from tasting overly dry, we don't want too much moisture or the bread will become soggy and not rise. Make sure that after grating the zucchini, you squeeze it out in a paper towel or kitchen towel of the excess moisture before adding to your batter.
More Gluten-Free Baking Recipes
Feel like an easy quickbread? This banana bread with walnuts hits the spot.
Looking for a scones recipe? Bake a savory version with bacon, cheddar, and chives.
Want to practice your pie making skills? Check out this gluten-free peach pie with lattice design.
Ready to take your baking skills to the next level? Try these delightful, buttery, and flaky gluten-free croissants.
Here's the recipe for gluten-free chocolate zucchini bread!
If you love this recipe, please leave a comment! Thank you so much!
Gluten-Free Chocolate Zucchini Bread Recipe
- 1 ¾ cups gluten-free flour (Bob's Red Mill 1:1 Baking Flour, King Arthur Measure For Measure, Cup4Cup all work well)
- ¼ cup cocoa powder
- ¼ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 eggs
- ¾ cup coconut oil, melted and slightly cooled, or use vegetable oil
- 1 teaspoon vanilla
- 1 ½ cups finely grated zucchini (about 2 small zucchini), squeezed of excess liquid
- ½ cup of chocolate chips (plus more on top for sprinkling)
Preheat oven to 350 degrees Fahrenheit, Grease a loaf pan with coconut oil or oil of choice, or use parchment paper. Using a box grater, grate the zucchini using the smallest sized holes. Then place the zucchini into a towel or paper towel to squeeze out the excess moisture. Set aside
In a medium-sized bowl, combine the dry ingredients (Gluten-free flour, cocoa powder, sugars, baking powder, baking soda, salt, cinnamon, nutmeg) with a whisk. Set aside.
In a separate bowl, whisk the eggs, and add the melted and cooled coconut oil or vegetable oil. Add the vanilla and whisk to combine.
Pour the liquid ingredients (eggs, coconut oil, vanilla) to the dry ingredients, and using a large spoon, stir until combined. Lastly, stir in the grated zucchini and chocolate chips. Let the batter sit for about 15 minutes at room temperature.
Pour into the greased loaf pan. Bake for 50-60 minutes and allow to cool for 10-15 minutes in the pan before removing to a wire rack to cool completely. Serve it by itself plain or with a dab of softened butter. Yum!
Dairy-Free: This bread can be easily made dairy-free provided you use a gluten and dairy free flour blend, such as Bob's Red Mill 1:1 Baking Flour or King Arthur Measure For Measure.
Storage: Bread should be stored in an airtight container at room temperature and will last for 3-4 days. It can also be frozen and defrosted at a later date. Enjoy!
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 346Total Fat 22gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 4gCholesterol 37mgSodium 211mgCarbohydrates 34gFiber 2gSugar 15gProtein 5g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you like zucchini?
What's your favorite way to cook or bake with it?
Tell me in the comments below!