The Gluten-Free Chocolate Zucchini Bread You'd Never Guess Is Gluten-Free (It's Rich, Moist & Impossible to Stop Eating)
This recipe for gluten-free chocolate zucchini bread is incredibly moist, rich, and fudgy thanks to a full half-cup of cocoa powder and the natural moisture of fresh zucchini. The secret to its tender, bakery-quality crumb is using a high-quality measure-for-measure gluten-free flour blend and, crucially, not peeling the zucchini. It bakes in about an hour and tastes even better the next day.
Equipment
- 9x5 Loaf Pan
- Parchment Paper
- Medium Bowl
- Large Bowl
- Whisk
- Spatula
- Cooling rack
- Toothpick
Ingredients
- 1 1/2 cups grated zucchini don't peel
- 3 large eggs
- 1/2 cup avocado oil or another neutral/melted oil
- 3/4 cup coconut sugar or brown sugar
- 1/2 cup dark cocoa powder alkalized or Dutch-processed
- 1 1/2 teaspoons vanilla extract
- 1 cup gluten-free measure-for-measure flour 120 grams
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips divided, 2-3 Tbsp set aside for topping
Instructions
- Preheat and Prep: Set your oven to 350°F. Grease a 9"x5" loaf pan and line it with parchment paper, leaving a bit of overhang on the long sides. This makes lifting the finished loaf out a breeze.
- Whisk Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, and salt until fully combined. This ensures the baking soda is evenly distributed so the bread rises uniformly.
- Mix Wet Ingredients: In a large bowl, whisk the eggs, avocado oil, coconut sugar, cocoa powder, and vanilla extract. Whisk until smooth and glossy — the mixture will look like a thin chocolate pudding. The aroma of cocoa and vanilla fills the kitchen at this point — pause to inhale it.
- Combine Wet and Dry: Pour the dry ingredients into the wet. Stir with a spatula just until combined. A few streaks of flour are fine; overmixing can make the bread tough.
- Fold in Zucchini and Chips: Add the grated zucchini and most of the chocolate chips (save about 2-3 tablespoons). Fold gently until everything is evenly distributed. The batter will be thick and glossy. Feel the slight resistance of the shreds as you fold — that’s the moisture promise.
- Fill and Top: Scrape the batter into your prepared loaf pan and spread it into an even layer. Sprinkle the reserved chocolate chips over the top — this gives you that beautiful, melty crust.
- Bake: Bake at 350°F for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out with only a few moist crumbs attached. A little melted chocolate on the toothpick is fine, but you shouldn't see any wet batter. The kitchen will smell like a brownie shop.
- Cool: Place the pan on a cooling rack for 15 minutes. Run a knife around the edges, then lift the bread out of the pan using the parchment paper handles. Transfer it to the rack to cool completely before slicing. I know the smell is intoxicating, but letting it cool is essential for clean slices!
Notes
Make-Ahead: This loaf actually gets better after a day. Wrap tightly in plastic wrap and store in fridge for up to 5 days. Freeze for up to 2 months.
Storage: At room temperature in airtight container for 2-3 days. In fridge for up to a week.
Swaps: Dairy-free chips, nut-free if needed, replace oil with melted coconut oil or butter, add walnuts or pecans.