You’ll be in chocolate heaven when you taste this scrumptious Gluten-Free Zucchini Bread Not only is it chocolate, it's double chocolate!
It’s zucchini season, (or courgette, if you’re in the UK or Australia) and that means getting out the tried-and-true recipes like Zucchini Fritters, Zucchini Noodle Soup, and Zucchini Casserole. It also calls for zucchini bread, of course. We love chocolate zucchini bread so much that I decided we needed a double chocolate zucchini loaf. This delicious quick bread recipe has not only cocoa powder, but chocolate chips, too.
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Why You'll Love This Zucchini Loaf
- Double chocolate, for when you just want more chocolate.
- Zucchini bread is a delicious way to use up those garden or farmer’s market zucchini.
- This loaf is quick and easy to make.
- This is a gluten-free zucchini loaf, but nobody will notice.
- It has a beautiful moist and tender crumb and a nice crusty exterior.
- Zucchini quick bread is not overly sweet, just very chocolaty.
- The recipe makes two loaves, so you can enjoy one, and freeze the other for later. Or give one to a friend!
Ingredient Notes
- Zucchini Choose young, fresh zucchini on the smaller side. The larger the zucchini grows, the tougher and more fibrous the skin and flesh will be, and the bigger the seeds. You will need two cups of grated zucchini. Two 8–9-inch zucchini gave me that amount.
- Gluten-Free Flour This recipe is using a measure for measure gluten-free flour blend. Any brand that is a 1:1 ratio compared to all purpose wheat flour will work. Also, for this reason you can use all purpose wheat flour if gluten isn’t an issue.
- Cocoa powder Any cocoa powder will work for this recipe.
- Sugar I have only tested this recipe with regular granulated sugar. It has only one cup of sugar, which means just a half cup per loaf.
- Apple Sauce Applesauce in baked goods replaces some of the fat, and it adds moisture. Use unsweetened pure applesauce to avoid extra sugar.
- Chocolate Chips I like to use regular sized milk chocolate chips for this zucchini loaf. The regular size chips leave lovely gooey pockets throughout the bread. Feel free to use semi-sweet chocolate chips instead.
How To Make Chocolate Zucchini Bread
- Whisk together the dry ingredients.
- In another bowl, combine the eggs, sugar, applesauce and vanilla.
- Stir the zucchini into the wet ingredients.
- Add the wet ingredients to the dry ingredients and combine.
- Fold in chocolate chips
- Spread batter in pans.
- Bake approximately 50 minutes
- Cool the loaves on a rack before slicing.
Recipe Tips
- I use a food processor with the grating attachment to grate the zucchini, but you can also do it manually using a box grater.
- Be careful not to overmix the batter. The key to a tender, moist zucchini bread is to heed the direction "stir until just combined". This usually takes about 10 seconds. Overmixing will result in a rubbery, dense loaf.
- This gluten-free zucchini bread recipe uses a 1:1 ratio gluten-free flour blend. Because of that, you can easily use regular wheat flour if gluten isn't a problem for you.
- The flour blend that I use contains xanthan gum. Check the label of the gluten-free flour blend you are using. If it doesn't contain xanthan gum you will need to add it to the dry ingredients. Use 1 teaspoon per cup of flour. Learn more about xanthan gum here: https://www.healthline.com/nutrition/xanthan-gum.
- This is a dairy-free recipe. However, if dairy is a problem for you, check the label of your gluten-free flour blend. Some of them contain milk powder.
Recipe FAQ's
There is no need to peel the zucchini if you are using young, small zucchini, which is recommended.
For this recipe, there is no need to squeeze out the liquid.
Zucchini has a pretty neutral flavour, so no, your zucchini bread won't taste like zucchini at all. This chocolate zucchini loaf just tastes like chocolate. The zucchini simply gives the bread a great texture and moistness.
This loaf freezes beautifully! An since there are two loaves in this recipe, you may want to eat one and freeze the other. (Unless you share with a friend). Freezing instructions are in the recipe card.
Any loaf pan will work, and you can use either 8x4" or a 9x5" loaf pans. (You will need two)
insert a toothpick or cake tester in the center of the loaf. It should come out clean, and the top of the bread should be crusty, not soft, and should spring back when pressed lightly. If you want to be more precise, use a cake thermometer, which, inserted in the center should read between 200° and 205°.
More Gluten-Free Baking
Gluten-Free doesn't have to be complicated or less delicious. You can make most baked goods gluten-free, including muffins (try Pumpkin Pecan Muffins (Gluten-Free), cakes (Apple Ricotta Cake (Gluten-Free), scones (Gluten Free Blueberry Scones), cookies (Flourless Peanut Butter Cookies) and tarts (Meyer Lemon Curd Tart (Gluten-Free).
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
Double Chocolate Gluten-Free Zucchini Bread
Ingredients
- 2.5 cups gluten-free flour blend
- 1 cup cocoa powder
- 2 teaspoon baking powder gluten-free
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 3 eggs large
- ½ cup unsweetened applesauce
- ⅓ cup vegetable oil
- 2 teaspoon vanilla extract
- 2 cups zucchini grated
- ¾ cup milk chocolate chips
Instructions
- Preheat the over to 350° Spray two 9"x5" loaf pans with oil
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, combine the sugar, eggs, applesauce, oil, and vanilla.
- Stir the grated zucchini into the sugar / egg mixture
- Add the zucchini mixture to the dry ingredients and stir until just combined.
- Fold in the chocolate chips
- Spread the batter, in the prepared pans, divided evenly.
- Bake 50 minutes or until a toothpick inserted in the centre comes out clean.
- Cool in the pans 10 minutes before transferring the loaves to a wire rack to cool completely before slicing.
Notes
- I use a food processor with the grating attachment to grate the zucchini, but you can also do it manually using a box grater.
- Be careful not to overmix the batter. The key to a tender, moist zucchini bread is to heed the direction "stir until just combined". This usually takes about 10 seconds. Overmixing will result in a rubbery, dense loaf.
- This gluten-free zucchini bread recipe uses a 1:1 ratio gluten-free flour blend. Because of that, you can easily use regular wheat flour if gluten isn't a problem for you.
- The flour blend that I use contains xanthan gum. Check the label of the gluten-free flour blend you are using. If it doesn't contain xanthan gum you will need to add it to the dry ingredients. Use 1 teaspoon per cup of flour.
- This is a dairy-free recipe. However, if dairy is a problem for you, check the label of your gluten-free flour blend. Some of them contain milk powder.
- To freeze, cool the loaves completely, then wrap them in foil and then plastic. Or, you can slice the cooled loaves and wrap individual slices in plastic wrap before freezing. Freeze for up to three months.
- Store the zucchini bread on the counter for a day or two, and up to a week in the fridge. Store in an airtight container.
Terri
It's hard to believe this is gluten-free it's sooo good!
Colleen
Thanks Terri, I'm so happy to hear this!
Chenée
This chocolate zucchini bread looks so amazing! And added bonus that it's gluten free so I can feel great serving it to guests.
Colleen
Hi Chenee, I know you and your guests will love this zucchini bread. Enjoy!
Jenny
I am a big fan of zucchini bread, and your recipe does not disappoint. It came out amazing, and I love that it is gluten-free. Thanks so much for sharing; I will make it again!
Colleen
Hi Jenny, I'm so happy to hear this. Thanks for your comment!
Jacqueline Debono
This zucchini bread with chocolate looks and sounds divine. We still have zucchini in the garden so am going to give this a try. We're not worried about gluten, so will probably use all purpose flour as you suggested!
Colleen
Go for it Jacqueline! I know you'll love it!
Luke Ratford
The best Double Chocolate Gluten-Free Zucchini Bread recipe I've ever made, my family absolutely devoured every slice that was cut LOL
Thanks for sharing !!
Colleen
Hi Luke. This is what I love to hear! Thanks for commenting!