A great way to get children to eat their veggies!
This gluten-free double chocolate zucchini bread is the perfect way to get your children to eat more vegetables! It is delicious, easy to make and it freezes well. This bread is moist with a rich chocolate flavor and chocolate chips throughout. You can make loaves or muffins, and you can choose to dust with powdered sugar or leave it plain.
Many zucchini bread recipes call for you to take an extra step and drain the moisture from the zucchini; in this recipe, no draining is needed.
You can use any commercially available 1:1 gluten-free flour blend with this recipe if you want, or make your own with one of my copycat recipes.
Ingredients
- 250 grams granulated sugar
- 200 grams light brown sugar
- 225 grams avocado oil (or other neutral-flavored oil_
- 3 large eggs, room temperature
- 90 grams milk (or almond milk)
- 2 teaspoons vanilla
- 448 grams zucchini, shredded (1 pound)
- 420 grams 1:1 gluten-free flour blend
- ½ teaspoon salt
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 60 grams cocoa powder
- 1 teaspoon cinnamon, ground
- 1 cup chocolate chips (optional)
Instructions
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Preheat oven to 350 degrees.
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Grease two 8x4-inch loaf pans (or 1 pan plus 12 muffins).
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In a large bowl, beat sugar, oil, eggs, milk and vanilla until well blended. Add the zucchini.
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In another bowl, whisk flour, salt, baking soda, baking powder, cocoa and cinnamon.
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Gradually add the dry mixture into the wet mixture, stirring just until combined. Stir the chips, if using.
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Set the batter aside to rest for 30 minutes.
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Transfer to prepared pans. Bake 55-65 minutes, or until a toothpick inserted in center comes out clean. Muffins will take around 25 minutes.
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Cool 10 minutes before removing from pans to wire racks to cool.