This moist gluten-free chocolate zucchini bread is a tasty treat that surprises everyone with how good it is! It’s sweet, chocolaty, and packed with sneaky veggies!
When I take a bite, I can hardly believe there’s zucchini in it! It’s perfect for breakfast or a sweet snack. Pair it with a cup of coffee, and you’re all set for a cozy moment! ☕️
Key Ingredients & Substitutions
Zucchini: It’s the star player in this recipe! Grate a medium zucchini and squeeze out the excess moisture. If you can’t find zucchini, shredded carrots can work in a pinch. They add a similar moisture without overpowering flavors.
Gluten-Free Flour: A gluten-free all-purpose blend works great here, especially one that includes xanthan gum to aid with texture. If you need a substitute, try a mix of almond and coconut flour, but keep in mind this may alter the final texture.
Cocoa Powder: Unsweetened cocoa gives that rich chocolate flavor. If you want it to be sweeter without extra sugar, you can use Dutch-processed cocoa, which has a lighter flavor. Just adjust sugar in the recipe accordingly.
Sugar: I use granulated sugar, but for a healthier twist, coconut sugar or maple syrup can be used. If you opt for liquid sweeteners, adjust the liquid ingredients to balance the batter’s consistency.
How Do I Ensure My Zucchini Bread is Perfectly Moist?
To get that perfect moist texture in your zucchini bread, moisture control is key. Here’s how to do it:
- Grate the zucchini finely for even distribution throughout the bread.
- Always squeeze out excess moisture gently; too much liquid can make the bread soggy. A clean towel works best!
- Don’t overmix the batter. Stir just until the dry ingredients are incorporated to avoid dense bread.
- Check for doneness with a toothpick—some moist crumbs are fine, but it shouldn’t be wet.
Following these tips will help you achieve a tender and flavorful chocolate zucchini bread every time! Enjoy baking! 🍞
Moist Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups shredded zucchini (about 1 medium zucchini)
- 1 cup gluten-free all-purpose flour (with xanthan gum included)
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- ½ cup dairy-free chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and around 50-60 minutes to bake. After baking, let it cool for about 15 minutes in the pan before transferring it to a wire rack. So, you’re looking at about 1 hour and 35 minutes total, and then you can slice and enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to make sure the bread doesn’t stick.
2. Prepare the Zucchini:
Grate your zucchini and then gently squeeze it using a clean kitchen towel or paper towels to remove excess moisture. This helps keep your bread from becoming too soggy. Set the squeezed zucchini aside.
3. Mix the Dry Ingredients:
In a large bowl, combine the gluten-free flour, cocoa powder, baking soda, baking powder, and salt. Whisk these together until everything is well mixed.
4. Combine the Wet Ingredients:
In another bowl, beat together the sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and creamy. This step helps to incorporate air into your batter for a nice rise.
5. Combine and Add Zucchini:
Now add the wet ingredients to the dry ingredients. Stir gently just until combined; it’s okay if the batter is a little lumpy (don’t overmix!). Then, fold in the shredded zucchini and chocolate chips, if you’re using them.
6. Pour and Smooth:
Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula. This ensures an even cook.
7. Bake to Perfection:
Place the loaf pan in the oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center—if it comes out mostly clean with a few moist crumbs, your bread is ready!
8. Cool and Slice:
Once baked, allow the bread to cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. Slice it up once it’s cool, and enjoy your delicious treat!
Enjoy your moist, chocolatey, gluten-free zucchini bread!
FAQ for Moist Gluten-Free Chocolate Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just be sure to thaw it completely before using. Squeeze out any excess moisture with a towel to keep your bread from becoming too wet.
Can I Substitute the Sugar with a Natural Sweetener?
Absolutely! You can use coconut sugar or maple syrup instead. If using a liquid sweetener like maple syrup, reduce the liquid in the recipe slightly to maintain the right consistency in the batter.
How Should I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and freeze it for up to 3 months. Just thaw at room temperature when you’re ready to enjoy it again!
Is It Possible to Make This Recipe Vegan?
Yes! You can easily make this zucchini bread vegan by substituting the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water for each egg). Just allow the mixture to sit for about 5 minutes to thicken before adding it to the batter.
