This moist chocolate zucchini bread is a sweet surprise! It’s packed with chocolatey goodness and sneaky veggies, making it a fun treat for everyone.
Honestly, who knew zucchini could taste so good in dessert? I love slicing into this fluffy bread and enjoying it fresh out of the oven with a cup of coffee—pure joy!
Key Ingredients & Substitutions
Zucchini: Grating zucchini adds moisture without overpowering the flavor. You can use other veggies like carrots if you’re in a pinch, but zucchini gives the best texture for sweetness.
Gluten-Free Flour Blend: Look for a blend with xanthan gum, which helps mimic the texture of wheat flour. If you have a specific blend you love, feel free to use it! Just ensure it contains a binder.
Cocoa Powder: Unsweetened cocoa gives that rich chocolate flavor. If you want it sweeter, you could try a sweetened cocoa, but reduce the sugar slightly.
Oil: I like vegetable oil for its neutral flavor, but melted coconut oil adds a hint of tropical taste. Applesauce is a great healthier substitute if you want to cut down on oil!
Greek Yogurt: This keeps the bread moist. You can swap it with any plain yogurt. Dairy-free yogurt works too if you’re dairy-free.
How Do I Get the Perfect Texture with Grated Zucchini?
Getting the right texture from your zucchini is key to a moist bread! Here are some tips:
- Grate the zucchini with the skin on; it adds color and nutrition.
- Always squeeze out excess moisture. A clean dish towel or paper towels work great for this!
- Don’t skip this step! Too much moisture can make your bread soggy instead of moist.
With these tips and substitutions, you’re ready to mix up a batch of delicious chocolate zucchini bread that everyone will love! Enjoy baking! 🎉
Moist Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder (gluten-free)
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- ½ cup plain Greek yogurt or dairy-free yogurt
- ½ cup mini chocolate chips (optional)
For Dusting (Optional):
- Powdered sugar
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and around 50-60 minutes to bake. Once it’s ready, don’t forget to let it cool before slicing, which takes another 15 minutes. So, total time is about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
First, preheat your oven to 350°F (175°C). Get a 9×5-inch loaf pan, grease it well, and line the bottom with parchment paper for easier removal later on. This will help your zucchini bread come out perfectly smooth!
2. Grate the Zucchini:
Grab that medium zucchini and grate it using a box grater. Then, take a clean kitchen towel or some paper towels, and squeeze out any excess moisture. This helps keep the bread from becoming soggy. Set the grated zucchini aside for now.
3. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt. This helps ensure that everything is well combined.
4. Combine the Wet Ingredients:
In a large bowl, mix together the granulated sugar, brown sugar, eggs, and oil. Beat them until fully blended. This is where the magic starts to happen! Then, mix in the vanilla extract and yogurt until the mixture is nice and smooth.
5. Combine Dry and Wet Ingredients:
Slowly add the dry mixture to the wet ingredients. Stir just until combined—don’t overmix! We want our bread to be light and fluffy.
6. Fold in the Zucchini and Chocolate Chips:
Now, gently fold the grated zucchini into the batter. If you’re using mini chocolate chips, fold those in too! This step is going to make your bread so delicious.
7. Pour and Smooth:
Pour the batter into your prepared loaf pan, using a spatula to smooth the top. It’s looking good already!
8. Bake Your Bread:
Place the loaf pan in the oven and bake for 50-60 minutes. Check it with a toothpick or cake tester—when it comes out with just a few moist crumbs, it’s ready!
9. Cool and Serve:
Once it’s baked, let your bread cool in the pan for 15 minutes. Then, carefully transfer it to a wire rack to cool fully. If you’re feeling fancy, dust the top with powdered sugar just before serving.
Enjoy your moist, rich, gluten-free chocolate zucchini bread! Perfect for breakfast, dessert, or a delicious snack anytime! 🍞💚
FAQ about 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 squeeze out as much moisture as possible before adding it to the batter. This will help maintain the right texture in your bread.
What Can I Substitute for Greek Yogurt?
If you don’t have Greek yogurt on hand, you can use regular plain yogurt or even a dairy-free yogurt if you’re following a dairy-free diet. Applesauce can also work as a great substitute to maintain moisture!
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, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw and enjoy when you’re ready!
Can I Make This Bread Vegan?
Absolutely! To make it vegan, substitute the eggs with a flaxseed meal or chia seed mixture (1 tablespoon of flaxseed/chia mixed with 2.5 tablespoons of water for each egg). You can also use a plant-based oil and a dairy-free yogurt to keep it vegan-friendly.
