Gluten Free Chocolate Zucchini Bread

This Gluten Free Chocolate Zucchini Bread is a hands down, must try, at the top of your list recipe.

Fudgey chocolate flavor, fluffy and moist from the zucchini, and a light texture makes this bread out of this world.

I mean look at the picture! It makes me want to devour another loaf as we speak. Who knew a vegetable could make a dessert so divine!

I mean, it is really a dessert? It has eggs and zucchini doesn’t that count more as a breakfast option? Like it is similar to an egg casserole right? Hahaha 🙂

This will be the best Gluten Free Chocolate Zucchini Bread recipe you will try! Every bite has the perfect amount of chocolate chips to make your eyes roll and your tummy growl with delight!

Double Chocolate flavor and a light and tender bread with zucchini hiding in the batter. Pure heaven!

It will make you feel like you are eating a divine and decadent chocolate cake.

I had no idea zucchini would be so diverse. I mean you hear about it but when you actually put it to the test, this vegetable will not disappoint.

My favorite way to use zucchini is either zoodles, grilling it, shredding it over salads, but my favorite way is my Zucchini Bites!

When my kids request this Gluten Free Chocolate Zucchini Bread, which they do almost every week, I shred extra zucchini because I just love those Zucchini Bites. Just trust me on that one!

Ok, back to the Chocolate Zucchini Bread that will change your life! This fudgey and perfect bread can also be made dairy free. Yup Gluten Free and Dairy Free Chocolate Zucchini Bread. Dreams do come true. Haha 🙂

Let’s head to the kitchen and whip up a yummy batch of Gluten Free Chocolate Zucchini Bread!

Jump to:

• Step by step instructions
• Tips for success
• How to restore and reheat leftovers
• Gluten Free Chocolate Zucchini Bread

Step by step instructions

• First, preheat your oven to 350 degrees. Then shred your zucchini and set aside.
• In a bowl, add the gluten free 1:1 ratio flour, cacao powder, baking soda, and salt. Stir well.

• Then in a measuring cup, add butter (ghee) and microwave til it is melted. Add oil, egg, sugar and coconut sugar and mix everything together.

• Next Pour the wet ingredients into the dry ingredients and stir to combine.

• Add shredded zucchini and stir. Then add chocolate chips and stir until you have a nice thick batter.

• Grease and line the bottom of a loaf pan with parchment paper (this will help to remove the loaf from the pan very easy).
• Finally pour the batter into the loaf pan and sprinkle with the remaining chocolate chips.

• Place in the oven and bake for 45-55 minutes. All ovens vary, check after 45 minutes. Place a knife or baking stick in the middle and it should come out nice and clean (well except for the melted chocolate).
• Remove from the pan or slice away! Ha! Enjoy your Gluten Free Chocolate Zucchini Bread nice and warm.

Tips for success

• DAIRY FREE option: Instead of butter, use Ghee or a dairy free butter substitute. I made this with ghee. I also used dairy free Enjoy Life chocolate chips. That’s it. Just switch the 2 ingredients and it will be completely dairy free.
• I did use King Arthur Measure for Measure flour in this recipe. It is a 1:1 ratio flour, which means it bakes almost like regular flour.
• I find that a julienne peeler makes shredding zucchini so easy. You just shred and then chop into tiny pieces. This also helps to hind your secret veggie in that beautiful chocolate cake.
• I shred the zucchini down to the seeds. I leave the seeds because I find that they have the most moisture/water which I do not want. The main part of the zucchini is perfect. No one wants soggy bread 🙂
• The recipe calls for evaporate cane sugar and coconut sugar. They are just a slightly healthier option. You can use regular sugar and brown sugar if that it what is in your pantry. They substitute just perfect.
• I also love to make these as cupcakes. They are perfect for allergy friendly birthday party options. You could skip the chocolate chips on top and spread those beautiful gluten free cupcakes with icing and no one will know the difference. You will have a gluten free, dairy free and nut free cupcake. Win win!!

How to restore and reheat leftovers

Store leftovers covered in the fridge for up to 4 days.

If you have anyleftovers :), I like to store them in the fridge. I feel that baked goods taste more fresh and last longer. They do not get that dried out taste and texture.

REHEATING INSTRUCTIONS:

Microwave: Place Gluten Free Chocolate Zucchini Bread on a microwave safe plate. Heat for 10-15 seconds on until nice and warm all the way through.

Oven: Preheat the oven to 350 degrees. Place muffins on a parchment paper lined baking sheet. Reheat for 2-3 minutes on until nice and warm all the warm through.

I hope you have enjoyed my version of Gluten Free Chocolate Zucchini Bread, if you can tried this recipe please leave a comment and review below.

Check out some of my other gluten free dessesrts:

• Gluten Free Cheesecake
• Gluten Free Banana Pudding
• Lemon Cookies (Paleo)