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Moist Gluten-Free Chocolate Zucchini Bread

Close-up of a moist slice of dark chocolate Gluten-Free Chocolate Zucchini Bread showing green zucchini flecks.
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A simple recipe for a moist, rich chocolate zucchini bread made entirely with gluten-free flour.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 cup shredded zucchini, packed and not squeezed
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour (using GF flour) a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the gluten-free flour blend, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.
  3. In a large bowl, whisk the eggs, granulated sugar, and brown sugar until combined.
  4. Whisk in the vegetable oil, vanilla extract, and white vinegar until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the shredded zucchini and chocolate chips, if using.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  9. Let the bread cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

Notes

  • Use a gluten-free flour blend that contains xanthan gum for best structure.
  • Do not squeeze the moisture from the zucchini; this moisture is key to keeping the bread tender.
  • If you prefer a richer chocolate flavor, use dark cocoa powder.

Nutrition

Find it online: https://delishdreams.com/glutenfreechocolatezucchinibreadrecipe/