This moist chocolate zucchini bread is a treat you won’t forget! It’s rich and chocolatey, with a surprise healthy twist from the zucchini, keeping it soft and yummy.
When I make this, my family can’t believe it has veggies in it! Just remind them it’s a “secret ingredient,” and they’ll be none the wiser. It’s perfect for breakfast or snack time!
Key Ingredients & Substitutions
Zucchini: This vegetable is key to keeping the bread moist. You can also use yellow squash if zucchini isn’t available. Make sure to grate it finely for the best texture.
Gluten-Free Flour: A good gluten-free all-purpose flour blend with xanthan gum will give you the best results. If you’re out of it, try oat flour or almond flour, but adjust the quantities, as they behave differently in baking.
Cocoa Powder: For a deep chocolate flavor, use unsweetened cocoa powder. You can swap it for carob powder if you want a caffeine-free alternative, although the flavor will be different.
Yogurt: Regular yogurt adds moisture and tenderness. If you’re looking for a dairy-free option, use coconut yogurt, or an equal amount of applesauce for a slightly different flavor profile.
Chocolate Chips: Semi-sweet chocolate chips work best, but feel free to use dark chocolate or even white chocolate for a different twist. For a healthier option, try sugar-free chocolate chips!
What’s the Best Way to Prepare Zucchini for Baking?
Getting the right texture from your zucchini is crucial for this bread. To prepare it well:
- Wash and dry the zucchini before grating. Use a box grater or food processor for quick grating.
- If your zucchini has a lot of water, put it in a clean kitchen towel and gently squeeze out the excess moisture.
- This will help keep your bread from becoming soggy, making it perfectly moist instead!
Follow these tips for great results every time you make this delicious chocolate zucchini bread! Enjoy baking!
Moist Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 1/2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder (gluten-free)
- 1/4 tsp salt
- 3/4 cup brown sugar or coconut sugar
- 1/4 cup granulated sugar
- 3 large eggs
- 1/3 cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 1/2 cup plain yogurt (or dairy-free yogurt for dairy-free option)
- 1/2 cup chocolate chips (plus extra for topping)
How Much Time Will You Need?
This delightful chocolate zucchini bread takes about 15 minutes to prep and 50-60 minutes to bake. Overall, set aside about 1 hour and 15 minutes to get everything done and let it cool before you slice into it.
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Take a 9×5 inch loaf pan, grease it with cooking spray or butter, and line it with parchment paper. This will make it super easy to get the bread out when it’s done baking!
2. Grating the Zucchini:
Grate the zucchini using a box grater or food processor. If it’s very watery, take a clean kitchen towel and gently squeeze out some moisture. This keeps your bread nice and fluffy!
3. Mixing Dry Ingredients:
In a large mixing bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt until everything is well combined. This ensures an even distribution of the leavening agents and cocoa flavor!
4. Mixing Wet Ingredients:
In a separate bowl, crack in the eggs and beat them lightly. Add the brown sugar, granulated sugar, oil, vanilla extract, and yogurt. Mix everything together until it’s nice and smooth.
5. Combining Wet and Dry Ingredients:
Slowly pour the wet mixture into the dry ingredients, stirring gently. Mix until just combined—don’t overmix, or the bread might turn out dense!
6. Folding in Zucchini and Chocolate Chips:
Gently fold in the grated zucchini and chocolate chips into the batter, making sure they’re evenly distributed throughout the mixture.
7. Pouring Batter into Loaf Pan:
Carefully pour the batter into the prepared loaf pan. Sprinkle a few extra chocolate chips on top for that extra deliciousness.
8. Baking the Bread:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out mostly clean with just a few moist crumbs.
9. Cooling the Bread:
Once baked, remove the pan from the oven and let the bread cool in the pan for about 15 minutes. Then carefully transfer it to a wire rack to cool completely. This step helps keep it from becoming soggy.
10. Serving Your Bread:
Now that it’s cooled, slice up your delicious chocolate zucchini bread and serve it! It’s perfect for breakfast or as a sweet treat during the day. Enjoy!
This bread is so moist due to the zucchini and yogurt, plus the chocolate flavor is absolutely divine. If you have any leftovers, store them in an airtight container at room temperature for up to 3 days or in the fridge for a longer shelf life.
FAQ for Moist Gluten-Free Chocolate Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain any excess moisture before grating. A clean kitchen towel works great for squeezing out water!
What If I Don’t Have Gluten-Free Flour?
If you don’t have gluten-free flour, you can use regular all-purpose flour if gluten isn’t a concern. Just note that the texture will change, and it won’t be gluten-free anymore.
How Should I Store Leftover Bread?
Store any leftover chocolate zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it well to prevent freezer burn!
Can I Make This Recipe Vegan?
Absolutely! You can substitute the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water equals 1 egg) and use a plant-based yogurt alternative. This will keep your bread moist and delicious!
