Imagine biting into a slice of rich, moist chocolate bread—only to realize it’s packed with zucchini. No, this isn’t a prank. Gluten-free chocolate zucchini bread is the ultimate guilt-free indulgence, combining decadence and nutrition in one loaf.
It’s so good, even veggie-haters won’t notice the greens. Want to impress your friends or trick your kids into eating vegetables? This recipe is your secret weapon.
And the best part? It’s stupidly easy to make. Let’s get to it.
Why This Recipe Slaps
This isn’t just another dry, crumbly gluten-free bread.
The zucchini keeps it insanely moist, while cocoa powder and chocolate chips deliver that unapologetic chocolate hit. Gluten-free? Check.
Packed with veggies? Check. Tastes like dessert?
Double check. It’s the kind of recipe that makes you question why you ever bothered with regular zucchini bread.
Ingredients You’ll Need
- 2 cups grated zucchini (squeeze out excess moisture)
- 1 ½ cups gluten-free flour blend (with xanthan gum)
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup coconut oil (melted)
- ¾ cup maple syrup or honey
- 1 tsp vanilla extract
- ½ cup chocolate chips (plus extra for topping)
How to Make It: Step-by-Step
- Prep the zucchini: Grate it, squeeze out the water (no one likes soggy bread), and set aside.
- Mix dry ingredients: Whisk gluten-free flour, cocoa powder, baking soda, and salt in a bowl.
- Combine wet ingredients: In another bowl, beat eggs, melted coconut oil, maple syrup, and vanilla.
- Bring it together: Pour wet ingredients into dry, mix until just combined, then fold in zucchini and chocolate chips.
- Bake: Pour batter into a greased loaf pan, sprinkle extra chocolate chips on top, and bake at 350°F for 50–60 minutes.
- Cool: Let it sit for 10 minutes before slicing. (Yes, waiting is the hardest part.)
How to Store This Masterpiece
Store leftovers in an airtight container at room temp for 2–3 days, in the fridge for up to a week, or freeze for 3 months. Pro tip: Slice before freezing for easy grab-and-go snacks.
Microwaving a frozen slice for 20 seconds tastes like fresh-baked magic.
Why This Recipe Is a Win
This bread is a nutritional ninja. Zucchini adds fiber and vitamins, while gluten-free flour keeps it celiac-friendly. The cocoa powder delivers antioxidants, and maple syrup is a less processed sweetener.
Plus, it’s so moist, you’ll forget gluten-free baked goods have a bad reputation.
Common Mistakes to Avoid
- Not squeezing the zucchini: Excess water = gummy bread. Don’t skip this step.
- Overmixing: Gluten-free flour hates overworking. Mix until just combined.
- Using expired baking soda: Test it with vinegar if unsure.
Flat bread isn’t cute.
Swaps and Subs
No coconut oil? Use melted butter or avocado oil. Out of maple syrup?
Honey or agave works. Dairy-free? Swap chocolate chips for vegan ones.
For a nutty twist, add chopped walnuts or pecans. FYI, this recipe is forgiving—just don’t replace the zucchini with, say, a potato.
FAQs
Can I use regular flour instead of gluten-free?
Yes, but then it’s not gluten-free. Swap 1:1 with all-purpose flour if you don’t need the GF version.
Why is my bread too dense?
You probably overmixed the batter or didn’t squeeze enough water from the zucchini.
Gluten-free baking is delicate—treat it like a moody artist.
Can I make this vegan?
Try flax eggs (1 tbsp ground flax + 3 tbsp water per egg). IMO, it works, but the texture is slightly denser.
How do I know when it’s done baking?
Insert a toothpick. If it comes out clean (minus melted chocolate), it’s ready.
If not, bake another 5 minutes.
Final Thoughts
This gluten-free chocolate zucchini bread is the ultimate flex: healthy enough for breakfast, decadent enough for dessert, and easy enough for anyone to make. Whether you’re gluten-free, veggie-averse, or just hungry, this loaf won’t disappoint. Now go grate some zucchini—you’ve got a bread to bake.