Description
Learn how to make delicious One Bowl Gluten Free Chocolate Zucchini Bread with this easy recipe. Perfect for a healthy and indulgent treat!
Ingredients
Scale
- 1 1/2 cups (360 ml) packed grated zucchini (don’t peel)
- 3 large eggs
- 1/2 cup (120 ml) vegetable oil
- 3/4 cup (150 g) coconut sugar
- 1/2 cup (60 g) dark cocoa powder sometimes labeled alkalized or Dutch-processed
- 1 1/2 teaspoon (8 ml) vanilla extract
- 1 cup (120 g) gluten-free measure-for-measure or 1:1 gluten-free flour
- 1 teaspoon (5 ml) baking soda
- 1/2 teaspoon (3 ml) salt
- 1/2 cup (90 g) chocolate chips (2–3 tbsp. set aside)
Instructions
- Set the Oven & Prepare the Pan. Begin by setting your oven to 350°F. Coat a loaf pan (mine measures 9″x5″) with grease, and line it with parchment paper.
- Mix the Dry Ingredients. In a medium-sized bowl, blend together the flour, baking soda, and salt. Whisk them thoroughly until well mixed.
- Blend the Wet Ingredients. In a large bowl, mix together the eggs, oil, coconut sugar, cocoa powder, and vanilla extract. Stir or whisk until the mixture is smooth.
- Combine the Mixtures. Gradually add the dry ingredient mix to the wet ingredients, stirring until only a few streaks of flour remain visible.
- Incorporate Zucchini & Chocolate Chips. Gently fold in the grated zucchini and chocolate chips into the batter until they are evenly distributed.
- Cook the Bread. Transfer the batter into the prepared loaf pan and sprinkle the reserved chocolate chips on top. Bake at 350°F for 50-60 minutes, or until a toothpick inserted into the middle comes out mostly clean with a few moist crumbs attached.
- Cool Down. Allow the pan to rest on a cooling rack for around 15 minutes. Then, use a knife to loosen the edges before transferring the bread to a wire rack to cool completely. If you used parchment paper, you can usually lift the bread out using the parchment as handles.
- Store any remaining chocolate zucchini bread in an airtight container at room temperature for 2-3 days, or freeze it for up to 2 months in a freezer bag.
Notes
- Use high-quality dark cocoa powder for a more intense flavor in the chocolate zucchini bread.
- Gently fold in grated zucchini to avoid a dense loaf from overmixing.
- When using gluten-free flour, opt for a measure-for-measure blend for the right texture.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Fat: 10g
- Protein: 5g
Keywords: zucchini bread recipe, chocolate zucchini, gluten-free zucchini, moist zucchini bread, easy zucchini dessert, healthy zucchini loaf
