Moist, chocolatey, and secretly packed with veggies, this gluten-free chocolate zucchini bread is a total win for snack time, breakfast, or dessert. Perfectly fudgy with melty chocolate chips in every bite!
Thank you for reading this post, don't forget to subscribe!🕒 Prep Time: 15 minutes
🔥 Cook Time: 55 minutes
⏳ Total Time: 1 hour 10 minutes
Ingredients:
- 1 ½ cups packed grated zucchini (don’t peel)
- 3 large eggs
- ½ cup avocado oil (or other neutral oil, like melted coconut or canola)
- ¾ cup coconut sugar (or brown sugar)
- ½ cup dark cocoa powder (Dutch-processed preferred)
- 1 ½ tsp vanilla extract
- 1 cup gluten-free 1:1 flour (120g – such as Bob’s Red Mill or King Arthur)
- 1 tsp baking soda
- ½ tsp salt
- ½ cup chocolate chips (reserve 2–3 Tbsp for topping)
Step-by-Step Instructions:
- Preheat & Prep 🍞
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, letting some hang over the edges for easy lifting. - Mix Dry Ingredients 🥣
In a medium bowl, whisk together the gluten-free flour, baking soda, and salt until fully combined. Set aside. - Combine Wet Ingredients
In a large mixing bowl, whisk together the eggs, avocado oil, coconut sugar, cocoa powder, and vanilla extract. Whisk until smooth and glossy. - Add Dry to Wet
Gradually stir the dry ingredients into the wet mixture. Mix gently just until most of the flour is incorporated, don’t overmix! - Fold in Zucchini & Chocolate Chips
Add the grated zucchini and most of the chocolate chips. Fold them into the batter gently until well-distributed. - Transfer & Top
Pour the batter into the prepared loaf pan. Smooth the top with a spatula, then sprinkle the reserved chocolate chips over the top. - Bake
Bake at 350°F for 50–60 minutes, or until a toothpick inserted in the center comes out clean (a little melted chocolate is okay, but no raw batter). - Cool
Let the bread cool in the pan for 15 minutes. Then, use the parchment “handles” to lift it out and cool completely on a wire rack before slicing.
Pro Tips:
- Grate finely: Use the small holes on a box grater to help the zucchini disappear into the batter.
- No need to squeeze zucchini: The moisture keeps the bread moist and fudgy!
- Freezer-friendly: Wrap cooled slices individually in plastic and freeze for up to 2 months.
Nutrition Info Table + Disclaimer:
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 slice | 240 | 4g | 26g | 13g | 3g | 11g |
🍞 Moist and Spiced Zucchini Bread Recipe
Looking for a cozy, foolproof zucchini bread that’s super moist and full of warm spice? 🥒✨ This recipe is just what your kitchen needs! Whether you’re baking for breakfast, snack time, or dessert, this loaf delivers big comfort and bold flavor.
👉 Try it now: Moist and Spiced Zucchini Bread Recipe
🥕 Carrot Ribbon Salad: Fresh, Crunchy, and Easy to Make
Ready for a light, colorful side dish that screams summer freshness? 🥗 This carrot ribbon salad is crisp, refreshing, and takes just minutes to make. Perfect for BBQs, meal prep, or any weeknight dinner.
👉 Get the full recipe here: Carrot Ribbon Salad
Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.