This moist chocolate zucchini bread is a treat for everyone, even if you don’t need gluten-free recipes! It’s made with fresh zucchini and rich chocolate for a delightful flavor.
You won’t believe how fluffy and delicious it is, thanks to the zucchini sneaking in some moisture. I love having a slice for breakfast or a snack—it’s like eating a cake on the go! 🍫🥒
Key Ingredients & Substitutions
Zucchini: Grating zucchini adds moisture to the bread. Use fresh, firm zucchini. If you’re short on zucchini, you could also try using pureed applesauce for added sweetness and moisture, but it will change the flavor a bit.
Gluten-Free Flour Blend: Choose a high-quality blend designed for baking. Brands like Bob’s Red Mill or King Arthur are great options. If you don’t have xanthan gum in your blend, add 1 tsp to help with texture. For a nut-free option, use a blend that includes brown rice flour.
Cocoa Powder: Unsweetened cocoa powder gives the intense chocolate flavor. If you want a lighter taste, you can substitute half with carob powder, although this will alter the richness a bit.
Oil: Vegetable or melted coconut oil keeps the bread moist. You can substitute melted butter if you prefer, but that does increase dairy content. If you’re looking for a lighter option, use apple sauce instead of oil.
Yogurt: Plain yogurt makes the bread moist and tender. If you need a dairy-free version, use unsweetened almond or coconut yogurt instead, or you can use sour cream if you have it on hand.
How Do I Get the Perfect Texture for My Gluten-Free Bread?
Getting the right texture is key in gluten-free baking. Here are some handy tips:
- Don’t skip the moisture: Squeeze out excess water from the zucchini to keep the batter from being too wet. However, don’t over-squeeze; you still want some moisture!
- Mixing: Combine the wet and dry ingredients gently. Over-mixing can lead to denser bread. Mix until just combined and then fold in zucchini and chocolate chips.
- Oven Temperature: Use an oven thermometer if you have one. Gluten-free breads can bake unevenly if your oven temperature is off. This can lead to different baking times than listed.
- Testing for doneness: A toothpick should come out with a few moist crumbs, not wet batter. If it’s too dry, that means it’s overbaked.
By following these tips, you’ll achieve a wonderfully moist and delicious gluten-free chocolate zucchini bread that everyone will love!
Moist Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
- 1 1/2 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum; if not, add 1 tsp xanthan gum)
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder (gluten-free)
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1/3 cup vegetable oil (or melted coconut oil)
- 1/4 cup plain yogurt or dairy-free yogurt (for extra moisture)
- 1 tsp vanilla extract
- 1/2 cup dark or semisweet chocolate chips (optional)
How Much Time Will You Need?
This Moist Gluten-Free Chocolate Zucchini Bread will take approximately 15-20 minutes to prepare and about 50-60 minutes to bake. Once baked, it’s ideal to let it cool for about 10 minutes in the pan before transferring it to a wire rack. All in all, you can enjoy this delicious treat in about 1.5 hours!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, lightly grease and flour a 9×5-inch loaf pan with gluten-free flour to prevent sticking.
2. Prepare the Zucchini:
Grate the zucchini using a box grater. Once grated, place it in a clean kitchen towel and squeeze out the excess moisture. This step helps prevent a watery bread. Set the dry zucchini aside.
3. Combine Dry Ingredients:
In a medium bowl, whisk together the gluten-free flour blend, cocoa powder, baking soda, baking powder, and salt until well mixed. This helps ensure that the leavening agents are evenly distributed.
4. Mix Wet Ingredients:
In a large bowl, beat the eggs using a whisk or electric mixer until combined. Add the granulated sugar and brown sugar, mixing until smooth. Then incorporate the vegetable oil, yogurt, and vanilla extract, whisking well until you have a smooth mixture.
5. Combine Wet and Dry Ingredients:
Gently fold the dry mixture into the wet ingredients until just combined. Be careful not to overmix! Once combined, fold in the grated zucchini and chocolate chips if you are using them.
6. Fill the Loaf Pan:
Pour the batter into the prepared loaf pan. Smooth the top with a spatula for an even bake.
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. It’s done when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
8. Cool and Slice:
Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cool, slice and enjoy your delicious, moist gluten-free chocolate zucchini bread!
This bread stays moist and flavorful for several days! Store it wrapped at room temperature for up to 3 days or freeze slices for longer enjoyment. Enjoy every bite! 🍞✨
FAQ for Moist Gluten-Free Chocolate Zucchini Bread
Can I Use Frozen Zucchini Instead of Fresh?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out as much moisture as possible before adding it to your batter. This will help maintain the right texture in your bread.
What Gluten-Free Flour Blend Works Best?
A good-quality gluten-free all-purpose flour blend that includes xanthan gum is ideal. Brands like Bob’s Red Mill or King Arthur’s gluten-free flour blends work well. If your blend doesn’t contain xanthan gum, be sure to add 1 teaspoon to help with structure.
Can I Add Nuts or Other Mix-Ins?
Absolutely! Feel free to mix in chopped nuts, dried fruit, or even some shredded coconut for extra flavor and texture. Just be mindful not to overwhelm the batter; keep it balanced with the existing ingredients.
How Should I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread. Wrap slices tightly in plastic wrap or foil, then place them in a freezer bag for up to 3 months. Thaw at room temperature when you’re ready to enjoy!
