Gluten-Free Chocolate Zucchini Bread: My Summer Bake (Print Version)

Gluten-Free Chocolate Zucchini Bread is a moist, tender bake. Perfect for using up garden zucchini, this recipe is a chocolatey delight for any time of day.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 75 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, Vegetarian

# Ingredients:

→ Dry Ingredients

01 - 2 cups (240g) gluten-free all-purpose flour blend (with xanthan gum)
02 - 1/2 cup (45g) unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 2 large eggs
06 - 1/2 cup (100g) granulated sugar
07 - 1/2 cup (100g) light brown sugar, packed
08 - 1/2 cup (120ml) vegetable oil
09 - 1 teaspoon vanilla extract

→ Fresh & Flavor

10 - 1 1/2 cups (about 1 medium) grated zucchini, squeezed of excess moisture
11 - 1 cup (170g) semi-sweet chocolate chips

# Instructions:

01 - First things first, grate your zucchini. Don't be shy! I usually use the large holes of a box grater. Once grated, gently squeeze out any excess moisture with a paper towel or a clean kitchen cloth. This step is critical; too much water means a soggy bread, and nobody wants that. Then, in a large bowl, whisk together your gluten-free flour blend, cocoa powder, baking soda, and salt. Make sure there are no lumps of cocoa, because that's just a sad surprise later!
02 - In a separate, even larger bowl, crack your eggs. Add both the granulated sugar and light brown sugar, then pour in the vegetable oil and vanilla extract. Whisk all this together really well until it's light in color and super creamy. You want to see those sugars dissolving, honestly. I've definitely rushed this part before, and the bread just wasn't as tender. Patience here pays off, trust me. Your arm might get a little tired, but it’s worth it!
03 - Now for the magic! Pour your wet ingredient mixture into the dry ingredients. With a rubber spatula, gently fold everything together until just combined. This is where you really need to be careful not to overmix. Overmixing gluten-free flour can sometimes make things tough, and we're going for tender here. A few streaks of flour are totally fine; they'll disappear during baking. It smells so good already, right?
04 - Once your batter is mostly combined, it's time for the good stuff! Add your squeezed, grated zucchini and the semi-sweet chocolate chips. Again, fold gently until they are evenly distributed throughout the batter. I always add a few extra chocolate chips on top before baking, just for visual appeal. This step makes the Gluten-Free Chocolate Zucchini Bread truly shine.
05 - Preheat your oven to 350°F (175°C). Grab a 9x5-inch loaf pan and either grease it really well or line it with parchment paper, leaving an overhang on the sides. The parchment paper trick is my go-to for easy removal; I've had too many loaves stick to the pan! Pour your delicious batter into the prepared loaf pan, spreading it evenly. You'll see the little flecks of zucchini and chocolate, and it just looks so promising.
06 - Pop that pan into the preheated oven and bake for about 50-60 minutes. How do you know it’s done? A wooden skewer or toothpick inserted into the center should come out with moist crumbs, not wet batter. If it's looking too dark on top, you can loosely tent it with foil. Once baked, let it cool in the pan for about 10-15 minutes before carefully lifting it out onto a wire rack to cool completely. This patience is tough, but it prevents crumbling!

# Notes:

01 - Don't skip squeezing the zucchini; it’s the secret to a moist, not soggy, bread.
02 - Overmixing gluten-free batter can make it dense, so fold gently until just combined.
03 - Letting the bread cool completely before slicing is tough, but it prevents it from falling apart.
04 - For extra flavor, toast your chocolate chips lightly before adding them to the batter.

# Equipment Needed:

01 - Large mixing bowls
02 - whisk
03 - rubber spatula
04 - box grater
05 - 9x5-inch loaf pan
06 - parchment paper (optional)
07 - wire rack

# Nutrition (Per Serving):

Calories: 320
Total Fat: 16g
Total Carbohydrate: 42g
Protein: 4g

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