This moist chocolate zucchini bread is a sweet treat that’s also gluten-free! Packed with shredded zucchini, it’s a sneaky way to add some veggies to your dessert—who knew, right?
Making this bread is so easy! It’s perfect for breakfast or a snack. Whenever I bake it, I can’t help but smile knowing I’m enjoying a little bit of health with my chocolate! 😋
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture to the bread. You can use yellow squash if you’re in a pinch—just ensure it’s roughly the same amount!
Gluten-Free Flour: Use a good-quality gluten-free all-purpose flour that contains xanthan gum for the best texture. If you don’t have it, a mix of almond flour and tapioca flour works well too.
Cocoa Powder: Unsweetened cocoa powder is essential for that rich chocolate flavor. If you want a lighter taste, you can try using carob powder instead.
Oil: Vegetable oil is my go-to, but melted coconut oil is a great alternative. It can lend a slight coconut flavor, which pairs nicely with chocolate!
Yogurt: Greek yogurt makes the bread super moist. For a dairy-free option, almond milk yogurt works just fine!
How Do You Achieve the Perfect Moist Texture?
The key to a moist chocolate zucchini bread is surprising: it’s all about the zucchini! Make sure to grate it finely and squeeze out excess moisture if it’s really watery. This helps to avoid a soggy bottom while keeping the bread tender.
- Grate zucchini and gently squeeze in a clean kitchen towel to remove some moisture, but don’t overdo it. You still want some moisture for that soft texture!
- Another trick is to fold the ingredients together gently. Overmixing can lead to dense bread. Just mix until everything is combined.
Following these steps will ensure you have a deliciously moist loaf every time!
Moist Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
For The Bread:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 1/2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1 teaspoon pure vanilla extract
- 1/2 cup plain Greek yogurt or dairy-free yogurt (for moisture)
- 1/2 cup chocolate chips (optional, for extra chocolatey goodness)
How Much Time Will You Need?
This delicious zucchini bread takes about 15 minutes to prep and around 50-60 minutes to bake, plus an additional 15 minutes to cool in the pan. You’ll be enjoying your fresh-baked bread in under 1.5 hours!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon (if using) until they are well combined. This helps ensure even flavor and texture throughout your bread.
3. Prepare the Wet Ingredients:
In a large bowl, beat the eggs with the granulated and brown sugars using a whisk or electric mixer until the mixture is smooth and slightly fluffy. Then, add the oil, vanilla extract, and yogurt. Mix well until fully combined.
4. Combine Wet and Dry Mixtures:
Now, stir in the grated zucchini, folding it into the wet ingredients so that it’s evenly distributed. Gradually add the dry ingredients to the wet ingredients, folding gently just until everything is combined. Be careful not to overmix!
5. Add Chocolate Chips:
If you want to make your bread even more delectable, fold in the chocolate chips at this stage.
6. Bake the Bread:
Pour the batter into the prepared loaf pan, spreading it out evenly. Bake in the preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs (not wet batter).
7. Cool and Serve:
Once baked, let the bread cool in the pan for about 15 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely before slicing. Enjoy this delightful treat!
Store any leftovers in an airtight container for up to 4 days or freeze for longer storage—if it lasts that long!
Frequently Asked Questions (FAQ)
Can I Use Regular Wheat Flour Instead of Gluten-Free Flour?
Unfortunately, this recipe is specifically designed for gluten-free flour, which has different properties than regular wheat flour. Using regular flour could affect the texture and rise of the bread. If you’re not gluten-sensitive, traditional flour won’t yield the same results.
Can I Make This Bread Sugar-Free?
Yes! You can use a sugar substitute like erythritol, monk fruit sweetener, or stevia that measures cup-for-cup like sugar. Just make sure your chosen sweetener can handle heat in baking to maintain the moisture and flavor balance.
Can I Substitute the Zucchini with Something Else?
While zucchini adds moisture and a subtle flavor, you can use grated carrot or applesauce as alternatives. Keep in mind that using applesauce may make the bread a bit sweeter and softer.
How Do I Keep the Bread Moist After Baking?
To keep your chocolate zucchini bread moist, store it in an airtight container at room temperature for up to 4 days. For longer storage, wrap it tightly in plastic wrap and then in aluminum foil before freezing, which can preserve its moisture for up to 3 months.
