This moist chocolate zucchini bread is a delightful treat that’s soft and sweet. It sneaks in some veggies, so you can enjoy a slice (or two) without guilt!
Honestly, who doesn’t love chocolate? Plus, the zucchini makes it super moist, and I love how easy it is to whip up—just mix and bake! Perfect for breakfast or a snack!
Key Ingredients & Substitutions
Zucchini: Grating zucchini is key for moisture! You can also use yellow squash if that’s what you have on hand. If you’re short on fresh, frozen grated zucchini works too—just thaw and drain it well.
Gluten-Free All-Purpose Flour: Look for a blend that includes xanthan gum for a good rise. If you can’t find one, adding xanthan gum separately helps with structure. You could also use almond flour or oat flour, but the texture will differ slightly.
Cocoa Powder: Unsweetened cocoa is perfect for rich chocolate flavor. If you want a lighter taste, feel free to use half cocoa and half carob powder as a fun twist.
Sugars: Coconut sugar adds a hint of caramel flavor, but brown sugar works just as well for sweetness. If you’re looking to cut sugar, try using stevia or a sugar substitute that measures like sugar.
Dairy-Free Yogurt: Greek yogurt keeps the bread moist. If you’re dairy-free, opt for coconut yogurt or any plain vegan yogurt for a perfect swap.
How Do I Squeeze Out Zucchini Moisture Properly?
Removing excess moisture from zucchini is essential to prevent a soggy loaf. Here’s how to do it effectively:
- Grate your zucchinis and place them in a clean kitchen towel or paper towel.
- Twist the cloth or towel to wring out as much liquid as possible; aim to get it quite dry.
- Now, it’s ready to mix into your batter without ruining the texture!
Taking this extra step helps your chocolate zucchini bread stay perfectly tender and fluffy!
Moist Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup gluten-free all-purpose flour blend (ensure it contains xanthan gum; if not, add 1 tsp)
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut sugar or brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/3 cup melted coconut oil or vegetable oil
- 1/4 cup plain Greek yogurt or dairy-free yogurt
- 1 tsp vanilla extract
- 1/2 cup dairy or nondairy chocolate chips (optional)
How Much Time Will You Need?
This gluten-free chocolate zucchini bread takes about 15 minutes to prep and around 50-60 minutes to bake, plus a cooling period. In total, you can expect to spend about 1 hour and 15 minutes to enjoy your delicious bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is crucial for baking! Prepare a 9×5-inch loaf pan by lightly greasing it and lining the bottom with parchment paper for easier removal after baking.
2. Prepare the Zucchini:
Grate your zucchini using a box grater or food processor. Once grated, place the zucchini in a clean kitchen towel or paper towel and gently squeeze out any excess moisture. This helps keep the bread from becoming soggy!
3. Mix Dry Ingredients:
In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt. This will ensure that your dry ingredients are well combined.
4. Combine Wet Ingredients:
In a large mixing bowl, beat the eggs with both coconut sugar and granulated sugar until they are well combined and slightly frothy. Then, mix in the melted coconut oil, yogurt, and vanilla extract until smooth and creamy.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix; it’s okay if there are still a few small lumps!
6. Add Zucchini and Chocolate Chips:
Now fold in the grated zucchini and chocolate chips (if you’re using them). The zucchini adds moisture and sweetness!
7. Pour and Bake:
Pour the batter into the prepared loaf pan and spread it out evenly. Place in the oven and bake for 50–60 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
8. Cooling Time:
Once baked, let the bread cool in the pan for about 15 minutes before transferring it to a wire rack. Let it cool completely before slicing to achieve the best texture and flavor.
Enjoy your moist, chocolatey gluten-free zucchini bread as a wholesome snack, breakfast, or dessert! It’s a delicious way to sneak in some veggies!
FAQ – Moist Gluten-Free Chocolate Zucchini Bread
Can I Use Frozen Zucchini?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out excess moisture before adding it to the batter. This will help maintain the bread’s texture without extra liquid.
What If I Don’t Have Coconut Sugar?
No problem! You can substitute coconut sugar with brown sugar or granulated sugar in equal amounts. Both will work well to sweeten your bread without affecting the flavor too much.
How Long Can I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it well to prevent freezer burn!
Can I Substitute the Yogurt?
Absolutely! If you don’t have yogurt on hand, you can use applesauce or mashed banana for a dairy-free option. This will still keep your bread moist and add a touch of natural sweetness!
