Gluten-Free Chocolate Zucchini Bread

Indulge in the rich, moist flavor of Gluten-Free Chocolate Zucchini Bread, a decadent twist on a classic treat that’s perfect for any occasion! This recipe marries the deep chocolatey goodness of unsweetened cocoa powder with the natural moisture of freshly shredded zucchini, creating a soft and tender loaf that’s as wholesome as it is satisfying. Made with gluten-free all-purpose flour and studded with melty gluten-free chocolate chips, this bread is a dream come true for those who enjoy baked goods without gluten. A hint of ground cinnamon adds a warm, aromatic touch, while the combination of brown sugar and granulated sugar ensures the perfect balance of sweetness. Easy to prepare in just 20 minutes, this one-bowl wonder bakes to perfection in under an hour, making it an ideal go-to recipe for breakfast, dessert, or a midday snack. Serve it warm from the oven, or let it cool for the ultimate melt-in-your-mouth experience. Perfect for chocolate lovers and those seeking gluten-free delights, this loaf offers the best of both indulgence and nutrition!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 8

Ingredients

• 1.5 cups Gluten-free all-purpose flour
• 0.5 cup Unsweetened cocoa powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 0.5 teaspoon Ground cinnamon
• 2 large Eggs
• 0.5 cup Granulated sugar
• 0.5 cup Brown sugar
• 2 teaspoons Vanilla extract
• 0.5 cup Vegetable oil
• 1 cup Shredded zucchini
• 0.75 cup Gluten-free chocolate chips

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with non-stick cooking spray or line it with parchment paper.

Step 2

In a medium bowl, whisk together the gluten-free all-purpose flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Set aside.

Step 3

In a large bowl, beat the eggs with an electric mixer until foamy. Add the granulated sugar, brown sugar, vanilla extract, and vegetable oil, and mix until well combined.

Step 4

Stir the shredded zucchini into the wet mixture.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Step 6

Fold in the gluten-free chocolate chips.

Step 7

Pour the batter into the prepared loaf pan, spreading it evenly.

Step 8

Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Step 9

Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Nutrition Facts

Serving size	(1007.1g)

Amount per serving	% Daily Value*
Calories	3533.8

Total Fat 181.3g	0%
Saturated Fat 58.0g	0%
Polyunsaturated Fat 67.2g
Cholesterol 372mg	0%
Sodium 2437.3mg	0%
Total Carbohydrate 508.1g	0%
Dietary Fiber 61.1g	0%
Total Sugars 249.6g
Protein 54.3g	0%

Vitamin D 82IU	0%
Calcium 432.3mg	0%
Iron 28.9mg	0%
Potassium 2872.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.0%

Protein: 5.6%

Carbs: 52.4%