This moist chocolate zucchini bread is a chocolate lover’s dream! Packed with rich cocoa and hidden veggies, it’s great for breakfast or a sweet snack.
I love that it’s gluten-free, yet still super tasty. The zucchini keeps it soft, and you won’t even taste the greens—I promise! Just grab a slice and enjoy it with a smile! 😄
Key Ingredients & Substitutions
Zucchini: Use unpeeled grated zucchini for moisture without a strong veggie taste. You can swap it with grated carrots if you prefer, but keep an eye on moisture levels as they differ.
Flour: A gluten-free all-purpose flour blend is essential. Make sure it contains xanthan gum for better texture. If you don’t have it, a mix of almond flour and tapioca flour can work too but may need recipe adjustments.
Oils: I love using melted coconut oil for richness, but any neutral oil like vegetable or canola works well. If you want a richer flavor, try using melted butter instead.
Sweeteners: The blend of granulated and brown sugar adds layers of flavor. You can use coconut sugar or maple syrup for a healthier option, adjusting the liquids in the recipe accordingly.
Chocolate Chips: Mini chocolate chips add sweetness and a delightful texture. You could use dark chocolate chips for a richer taste or leave them out altogether if you prefer a less sweet bread.
How Do I Make Sure My Zucchini Bread is Moist and Not Dense?
To achieve that perfect moist texture, keep the following tips in mind:
- Grate the zucchini finely and squeeze out excess moisture lightly, but keep some moisture for the bread. We want it juicy!
- Don’t overmix your batter. Mixing until just combined helps to maintain a light texture.
- Measure your flour carefully. Too much flour can lead to a dense bread. Spoon it into the measuring cup and level off with a knife.
- Check for doneness by inserting a toothpick. It should come out with a few moist crumbs, not wet batter.
Following these steps will get you a deliciously moist and fluffy chocolate zucchini bread every time!
How to Make Moist Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
Base Ingredients:
- 1 ½ cups grated zucchini (about 1 medium zucchini, unpeeled)
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 teaspoon pure vanilla extract
Dry Ingredients:
- 1 ¾ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
Extras:
- ½ cup mini chocolate chips (optional)
- Powdered sugar or extra chocolate chips for topping (optional)
How Much Time Will You Need?
This delicious chocolate zucchini bread takes approximately 15 minutes to prepare, followed by 50-60 minutes of baking. After that, allow an additional 15 minutes for cooling. You’ll have a total of about 1 hour and 30 minutes from start to finish before digging in!
Step-by-Step Instructions:
1. Prepare Your Oven and Loaf Pan:
Start by preheating your oven to 350°F (175°C). Next, take a 9×5-inch loaf pan and grease it well, or line it with parchment paper for easy removal.
2. Mix the Wet Ingredients:
In a large mixing bowl, crack the eggs and beat them together with the granulated and brown sugars until everything is well combined and nice and creamy.
Add the vegetable oil and the pure vanilla extract to the egg mixture. Whisk until everything is thoroughly blended.
3. Add the Zucchini:
Now it’s time to stir in the grated zucchini. Make sure it’s evenly distributed throughout the mixture. The zucchini adds moisture and keeps the bread soft!
4. Combine Dry Ingredients:
In a separate bowl, sift together the gluten-free flour, cocoa powder, baking powder, baking soda, salt, and cinnamon if you’re using it. This helps to avoid lumps and make the bread fluffier.
5. Mix Wet and Dry Ingredients:
Now, gradually add the dry ingredients to the wet ingredients. Stir gently until they are just combined. Remember, don’t overmix! A few lumps are okay.
6. Add Chocolate Chips:
If you’re using mini chocolate chips, fold them into the batter now for added sweetness and chocolatey goodness!
7. Pour and Smooth:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it bakes evenly.
8. Baking Time:
Place the loaf pan in the preheated oven and bake for about 50-60 minutes. To check if it’s done, insert a toothpick into the center – it should come out mostly clean with a few moist crumbs clinging to it.
9. Cooling Off:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.
10. Serve and Enjoy:
Optional: Before serving, you can dust the top with powdered sugar or sprinkle on some extra chocolate chips for a little extra flair. Slice it up and enjoy your moist, gluten-free chocolate zucchini bread with a cup of coffee or tea!
FAQ for Moist Gluten-Free Chocolate Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain any excess water before measuring and adding it to the batter. This prevents the bread from becoming too wet.
What if I Don’t Have a Gluten-Free Flour Blend?
If you don’t have a gluten-free flour blend, you can create your own using a mix of almond flour and tapioca flour in equal parts. Just be aware that you might need to adjust the baking powder and liquid ratios slightly for the best texture.
How Should I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices individually wrapped in plastic wrap, then placed in a zip-top bag, and freeze for up to 2 months. Just thaw at room temperature before enjoying!
Can I Substitute the Sugars with a Different Sweetener?
Absolutely! You can use coconut sugar or maple syrup as an alternative. If using liquid sweeteners like maple syrup, reduce the oil slightly to maintain the bread’s moisture balance. Adjustments may vary, so keep an eye on the consistency of the batter.
