Gluten-Free Double Chocolate Zucchini Bread
Zucchini never tasted so good! This gluten-free quick bread literally tastes like chocolate cake but is packed with zucchini! And the texture is unreal! It's soft, moist and super chocolaty! Super easy recipe comes together in 15 minutes then bakes to perfection!
Servings: 1 loaf
Ingredients
- 2 cups loosely grated zucchini let sit in strainer for 15-20 minutes, then squeeze out water
- 5 tablespoons butter or dairy-free butter, melted
- 2 large eggs
- ⅔ cup sugar
- ¼ cup unsweetened apple sauce
- ½ cup milk or dairy-free milk of choice we used skim milk
- 2 teaspoons vanilla extract
- 1½ cup gluten-free all purpose flour we use GF Jules (affiliate link)
- ½ cup + 1 tablespoon unsweetened cacao powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips divided
Instructions
- Preheat oven to 325 degrees F, and grease and flour a 10 inch loaf pan (or line it with parchment paper)*. Set aside.
- If you haven't already, shred the zucchini and let sit in a strainer while you prep the other ingredients.
- In a large mixing bowl, add eggs, melted butter, applesauce, milk, sugar and vanilla and mix to combine.
- In a separate small bowl combine flour, cacao, baking soda, baking powder and salt using a pastry cutter, whisk or fork.
- Add dry ingredients to wet ingredients and mix to combine. Do not over-mix.
- Add in zucchini and mix to combine.
- Mix in 1/2 cup chocolate chips.
- Spoon batter into prepared baking pan and spread evenly. Top with remaining 1/2 cup chocolate chips. Bake 45-55 minutes or until toothpick comes our clean. Pro tip, check at 45 minutes and if the center is not cooked fully but the top is done, cover loosely with foil and continue baking. Do not over-bake.
- Let cool in the pan for 20-30 minutes. Remove from pan and cool on wire baking rack. Slice and enjoy.
Notes
*Parchment paper works great if you don't want to smudge any of the chocolate chips when taking it out of the pan.
*Storing -- I store quick breads by wrapping them in wax paper, then foil. Leave out at room temperature for 1-2 days or store in the refrigerator for up to a week.
*Freezes well for up to 3 months. I like to slice before freezing sometimes so that then I can take out one piece at a time whenever we want it.
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Hi, I just signed up to your site and many things sound yummy. Just wondering if this can be made into muffins instead of bread. I love portion control of them, thanks, Linda
Hi! And welcome! As these are a newer recipe, I have not yet made them as muffins but it should work fine! I would bake them at the same oven temp (325 degrees F) and I would use muffin tin liners, but check them at 30 minutes… if they tops are done but the center not yet fully cooked, cover loosely with foil and bake another 5 minutes but they shouldn’t need much more than 30 minutes. Let me know if you make them!
Easy, and absolutely scrumptious. Our entire family (gluten-free and not) loved this – a great summer treat!
So happy everyone loved it! Thank you for sharing!
These are so delicious! I made these for a group of people who work for me. Each month I make a different treat for them. I have used a lot of your recipes. The almond Blondies are also a big hit. My team said these were the best muffins I have ever made. So thank you as they did come out just awesome. I use Monkfruit instead of real sugar but other than that they are just perfect. Thank you for great recipes.
Your comment just made my day! So happy you love so many of our recipes and that everyone loved this one! Thank you!
Wow, this was SO yummy. Made it in to 2 smaller loaves as we like to freeze one. I was skeptical as our favorite zucchini bread uses much more sugar, so wanted to try one with less. This certainly won us over.
This loaf is so chocolatey and moist (even without the melted margarine which I forgot in the microwave 😂). I served it as chocolate cake for dessert with ice cream and berries. Love getting veggies with dessert!