This delicious gluten-free chocolate zucchini bread is super moist and packed with sweet chocolate flavor. The sneaky zucchini adds moisture without anyone knowing it’s there!
Seriously, who would guess there’s veggies hiding in a chocolate treat? I love sharing this with friends, and they’re always surprised! It’s perfect for breakfast or a tasty snack!
Key Ingredients & Substitutions
Zucchini: I find grating zucchini adds moisture and makes this bread surprisingly soft. If you’re out of zucchini, try using grated carrots for a different flavor. Just make sure to squeeze out excess moisture from either veggie!
Gluten-Free Flour Blend: Look for a gluten-free all-purpose blend that includes xanthan gum for the best texture. If you can’t find it, you can make your own with equal parts almond flour, coconut flour, and tapioca flour, though the texture may vary slightly.
Cocoa Powder: Unsweetened cocoa is essential for rich chocolate flavor. If you don’t have cocoa powder, you could use carob powder for a different taste, but it will change the flavor profile significantly.
Greek Yogurt: Using plain Greek yogurt helps keep the bread moist. You can swap it for sour cream or dairy-free yogurt if you prefer a different option!
How Do I Make Sure My Zucchini Bread is Moist and Delicious?
To keep your chocolate zucchini bread moist, squeezing the grated zucchini is key! Here’s how to do it and more tips:
- Grate the zucchini and place it in a clean kitchen towel. Twist it to squeeze out as much liquid as possible. This prevents the bread from being too wet.
- Don’t overmix the batter when combining wet and dry ingredients. Mix until just combined for a light texture.
- Make sure to check the bread with a toothpick around the 50-minute mark. If it comes out with a few moist crumbs, it’s perfect!
Moist Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups grated zucchini (about 1 medium zucchini)
- 1 ½ cups gluten-free all-purpose flour blend (make sure it contains xanthan gum)
- ½ cup cocoa powder (unsweetened)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- ⅓ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt or dairy-free yogurt
- ½ cup mini chocolate chips (optional)
How Much Time Will You Need?
This delicious gluten-free chocolate zucchini bread will take you about 15 minutes to prepare and 50-60 minutes to bake. Once baked, allow it to cool for about 15 minutes in the pan before transferring it to a wire rack. In total, you’re looking at around 1 hour and 30 minutes to enjoy this moist treat!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper, making it easier to remove the bread later.
2. Grate and Squeeze the Zucchini:
Grate the zucchini using a box grater. Once you’ve grated it, place it in a clean kitchen towel or paper towel and gently squeeze out as much excess moisture as you can. Set the zucchini aside.
3. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the gluten-free flour blend, cocoa powder, baking soda, baking powder, salt, and cinnamon. This will ensure your dry ingredients are well combined and evenly distributed.
4. Combine the Wet Ingredients:
In a separate bowl, whisk together the brown sugar, granulated sugar, eggs, oil, vanilla extract, and yogurt until the mixture is smooth and well combined. This will give your bread a rich flavor and moist texture.
5. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined—avoid overmixing to keep the texture light and fluffy.
6. Add Zucchini and Chocolate Chips:
Fold in the grated zucchini and mini chocolate chips (if using) with a spatula, making sure they are evenly distributed throughout the batter.
7. Pour and Smooth the Batter:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top, ensuring an even surface for baking.
8. Bake the Bread:
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.
9. Cool the Bread:
Once done, remove the bread from the oven and allow it to cool in the pan for about 15 minutes. Then, carefully transfer the bread to a wire rack to cool completely.
10. Slice and Enjoy!
Your moist gluten-free chocolate zucchini bread is ready to be sliced! Enjoy it fresh, and store any leftovers tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week. Happy baking!
FAQ for Moist Gluten-Free Chocolate Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out the excess moisture before adding it to the batter. This will help maintain the bread’s texture.
Can I Substitute the Greek Yogurt?
Absolutely! You can substitute plain Greek yogurt with sour cream or even applesauce for a moist texture. If you want to keep it dairy-free, use a dairy-free yogurt alternative.
How Should I Store Leftovers?
Store any leftover chocolate zucchini bread wrapped tightly at room temperature for up to 3 days. If you’d like to keep it fresh longer, you can refrigerate it for up to a week. Just make sure to let it come to room temperature before serving!
Can I Make This Recipe Vegan?
Yes, you can make this bread vegan! Substitute the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg), and use a plant-based yogurt and oil. Just follow the same measurement amounts!
