This moist chocolate zucchini bread is a tasty treat that you won’t believe is gluten-free! It’s packed with rich chocolate flavor and sneaky veggies, making it a fun surprise!
Who knew zucchini could taste so good? I love how easy it is to make, and it’s perfect for breakfast or a snack. Just slice and enjoy with a cup of coffee or tea—yum!
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture and nutrition. You can use yellow squash instead if zucchini is unavailable. Just remember to squeeze out excess moisture to keep the bread from being soggy.
Gluten-Free Flour Blend: A blend with xanthan gum makes a great base. If you’re making your own blend, try 1 cup of rice flour, 1/2 cup of potato starch, and 1/4 cup of tapioca flour.
Cocoa Powder: Unsweetened cocoa gives a rich chocolate flavor. You could substitute it with Dutch-processed cocoa for a milder taste, but it may change the color slightly.
Greek Yogurt: This adds moisture and tang. Dairy-free yogurt works too. You could also swap this for applesauce or mashed bananas to make it lower in fat.
How Do You Keep the Bread Moist?
To keep your zucchini bread moist, first ensure you’re squeezing out the extra water from the grated zucchini, but not all of it! A bit of moisture helps flavor the bread.
- Mix wet ingredients first, then add dry ones. This helps your ingredients combine better.
- Avoid overmixing to keep the bread airy and light.
- Check for doneness with a toothpick; moist crumbs are okay, but no wet batter should stick to it.
Moist Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 ¾ cups gluten-free all-purpose flour blend (with xanthan gum included)
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- ½ cup plain Greek yogurt or dairy-free yogurt
- ½ cup mini chocolate chips (optional)
How Much Time Will You Need?
This delightful bread takes about 15 minutes to prep and will need 50-60 minutes of baking time. In total, you should budget about 1 hour and 15 minutes to make this gorgeous baked treat. After baking, let it cool for another 10-15 minutes before slicing. Perfect for a sweet snack any time of day!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This way, it’s nice and hot when you’re ready to bake!
2. Prepare the Zucchini:
Grate your zucchini and use a clean kitchen towel or some paper towels to gently squeeze out any excess moisture. Set it aside while you get everything else ready.
3. Mix the Dry Ingredients:
In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon until well combined.
4. Combine the Wet Ingredients:
In a larger bowl, beat together the granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and Greek yogurt until the mixture is smooth and creamy.
5. Combine Wet and Dry Ingredients:
Gradually pour the dry mixture into the wet mixture, stirring gently until just combined. Be careful not to overmix, or your bread will be dense!
6. Add the Zucchini and Chocolate Chips:
Fold the grated zucchini and optional chocolate chips into the batter gently until they are evenly mixed in.
7. Pour the Batter into the Pan:
Pour your delicious batter into the prepared loaf pan, making sure to smooth out the top for an even bake.
8. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. To check for doneness, insert a toothpick into the center—if it comes out with moist crumbs but no wet batter, it’s ready!
9. Cool the Bread:
Let the bread cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely before slicing. This will keep it from getting soggy.
10. Serve and Enjoy:
Once cooled, slice your bread and dig in! Store any leftovers in an airtight container at room temperature for up to 3 days or in the fridge for about a week. Enjoy the delightful chocolatey goodness!
Happy baking!
FAQ for Moist Gluten-Free Chocolate Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out excess moisture before using it in the recipe. This ensures your bread remains moist but not soggy.
What If I Don’t Have Gluten-Free Flour Blend?
If you don’t have a gluten-free flour blend, you can make your own! Use 1 cup of rice flour, ½ cup of potato starch, and ¼ cup of tapioca flour. Just make sure to add some xanthan gum to help with texture.
How Do I Store Leftovers?
Leftover zucchini bread can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. You can also freeze individual slices for up to 3 months; simply wrap them tightly in plastic wrap and foil.
Can I Substitute the Greek Yogurt?
Absolutely! You can substitute Greek yogurt with applesauce or mashed bananas for a lower-fat option. You could also use any dairy-free yogurt for a non-dairy version. Just keep an eye on the moisture content if you switch it up!
