This yummy chocolate zucchini bread is super moist and perfect for chocolate lovers! It’s made with fresh zucchini and gluten-free ingredients, making it a fun treat for everyone.
Honestly, who knew veggies could taste this good? I love sneaking this into lunchboxes. It’s a sneaky way to get some greens in while satisfying that sweet tooth! 😄
Key Ingredients & Substitutions
Zucchini: Use fresh, medium-sized zucchini for the best texture. Grate it finely for a smooth bread. If you’re short on zucchini, you can try replacing it with grated carrots.
Gluten-Free Flour: Ensure your blend has xanthan gum, which helps bind the ingredients together. If you’re out of gluten-free flour, almond flour or oat flour can work, but keep in mind they have different textures.
Cocoa Powder: Unsweetened cocoa is essential for the rich chocolate flavor. If you prefer a milder taste, swapping a portion for a more delicate chocolate powder can lighten the flavor.
Sugar: Granulated sugar is standard, but I love using coconut sugar for a hint of caramel flavor. For a low-calorie option, a sugar substitute like erythritol works too!
Oil: Vegetable oil keeps the bread moist, but you can also use melted coconut oil. It adds a nice flavor! For a healthier option, you could use unsweetened applesauce.
How Do I Get My Zucchini Bread to Turn Out Moist?
The key to moist zucchini bread is the balance between wet and dry ingredients. Start by using freshly grated zucchini, ensuring you don’t squeeze out all the moisture. Here are some tips:
- Grating zucchini finely helps it incorporate better and keeps the bread from being too dense.
- Don’t overmix the batter when combining wet and dry ingredients. This helps keep the bread fluffy.
- After baking, let the bread cool properly. It might be tempting to slice it right away, but allowing it to set improves its texture!
By following these simple steps, you’ll enjoy delicious slices of moist zucchini bread that packs a chocolate punch! Happy baking! 🍞
Moist Gluten-Free Chocolate Zucchini Bread
Ingredients:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 cup gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder (gluten-free)
- ¼ tsp salt
- 2 large eggs
- ¾ cup granulated sugar (can substitute with coconut sugar or a low glycemic sweetener)
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- ½ cup dairy-free or regular chocolate chips (plus extra for topping)
- Optional: ¼ tsp ground cinnamon for added warmth
Time Estimate:
This delicious chocolate zucchini bread takes about 15 minutes to prepare and 50-60 minutes to bake. It’s best to let it cool for an additional 15 minutes in the pan and then on a wire rack, making it a perfect recipe to get started alongside a warm cup of coffee or tea!
Instructions:
1. Preheat the Oven:
Start off by preheating your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, salt, and optional cinnamon if you decide to use it. This combination will create a nice base for your bread.
3. Combine Wet Ingredients:
In a large bowl, beat together the eggs and granulated sugar until fully combined. Then add in the vegetable oil and vanilla extract. Mix it all together until everything is nice and smooth.
4. Combine Wet and Dry Mixtures:
Gently stir the dry ingredients into the wet ingredients. Be careful not to overmix; just mix until everything is combined. This will help keep your bread light and fluffy.
5. Add Zucchini and Chocolate Chips:
Now, fold in the grated zucchini and chocolate chips. Mix them gently into the batter until evenly distributed. You’ll notice how thick and moist the batter looks!
6. Pour Into Loaf Pan:
Pour the thick batter into your prepared loaf pan and smooth out the top with a spatula. For a special touch, sprinkle a few extra chocolate chips on top.
7. Bake the Bread:
Place your loaf pan into the oven and bake for about 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out with only a few moist crumbs. A few crumbs are fine, just not wet batter!
8. Cool Down:
After baking, take the pan out of the oven and let it cool for about 15 minutes inside the pan. Then, transfer the bread to a wire rack to cool completely. This step helps keep it from getting soggy.
9. Slice and Serve:
Once completely cooled, slice the bread and serve it as a delightful gluten-free snack or dessert. You can enjoy it plain or with a dollop of nut butter or cream cheese for extra yum!
Enjoy your rich, chocolatey zucchini bread that’s fluffy, moist, and sure to satisfy any chocolate cravings, all while keeping it gluten-free! 🍫🥒
FAQ for 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 then drain any excess moisture. This helps prevent the bread from becoming too soggy.
How Can I Make This Recipe Vegan?
To make this bread vegan, you can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water for each egg). Additionally, use a plant-based milk instead of vegetable oil or coconut oil.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week. For longer storage, freeze slices in a freezer-safe bag for up to 3 months. Just thaw at room temperature when you’re ready to eat!
Can I Add Nuts or Other Mix-Ins?
Absolutely! Feel free to add chopped nuts like walnuts or pecans, or even some dried fruit for added texture and flavor. Just be sure to adjust the total amount of chocolate chips accordingly if you add other mix-ins!
