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.
Gluten-Free Double Chocolate Zucchini Bread
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
- Preheat oven to 350 degrees.
- Grease two 8x4-inch loaf pans (or 1 pan plus 12 muffins).
- In a large bowl, beat sugar, oil, eggs, milk and vanilla until well blended. Add the zucchini.
- In another bowl, whisk flour, salt, baking soda, baking powder, cocoa and cinnamon.
- Gradually add the dry mixture into the wet mixture, stirring just until combined. Stir the chips, if using.
- Set the batter aside to rest for 30 minutes.
- Transfer to prepared pans. Bake 55-65 minutes, or until a toothpick inserted in center comes out clean. Muffins will take around 25 minutes.
- Cool 10 minutes before removing from pans to wire racks to cool.
Nutrition
Calories: 315kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 26mgSodium: 126mgPotassium: 143mgFiber: 4gSugar: 29gVitamin A: 101IUVitamin C: 4mgCalcium: 55mgIron: 1mg
Tried this recipe?Let us know how it was!
Lovely loaf that’s tasty and good for you.
Fabulous!
Love the rich chocolate flavor.
One of my son’s favorite! I make as muffins and they disappear FAST. To me you can’t even tell they are GF. Zucchini for the win!
Thank You Chefs!
This is the best! Even a young man who claims to hate vegetables went back for seconds before finding out it contained zucchini. His mom was so happy, and I was, too.
The option of making two loaves or one loaf and 12 cupcakes was great. I opted for the latter and both turned out very well. First chocolate chip zucchini bakery that was perfection since being diagnosed with Celiac 19 years ago. Using my old recipe just didn’t translate with GF flour. I used the Zucchini unpeeled and cored in Chef Alina’s recipe where my glutened recipes called for the zucchini to be cored and peeled. Lastly, I have a new oven and the temperature is right on the money. What a game changer. My old one was off by up to 10 °.