Chocolate Zucchini Bread Recipe (Gluten Free)

Why You'll Love This Gluten Free Chocolate Zucchini Bread

If you have ever eyed a pile of garden zucchini and wondered what to do with it, this is your answer. This is one of those zucchini baking recipes gluten free bakers reach for again and again, because it delivers deep, fudgy chocolate flavor while sneaking in all that moisture and nutrition from fresh zucchini. Nobody will guess there are vegetables hiding in this loaf. They will just ask for seconds.

What makes this version stand out from a typical gluten free chocolate chip zucchini bread is the combination of almond flour and a gluten free flour blend. The almond flour adds richness and a soft, tender crumb, while the blend keeps the structure sturdy enough to slice cleanly. Add a generous scoop of cocoa powder and melty chocolate chips, and you have a loaf that tastes more like dessert than a way to use up produce.

Before we get cooking, the right tools and ingredients make a real difference here. A sturdy box grater makes quick work of the zucchini, a good nonstick loaf pan ensures clean release, and a quality dairy free chocolate chip keeps every bite melty without any dairy. These are the products that genuinely help this recipe shine:

The Secret to Perfect Texture

The number one mistake people make with any zucchini bread, gluten free or not, is skipping the squeeze step. Shredded zucchini holds an incredible amount of water, and if you fold it straight into your batter, you will end up with a soggy, dense loaf that never fully sets in the middle.

• Shred the zucchini finely using the small holes of a box grater.
• Wrap it in a clean kitchen towel or a few layers of paper towel.
• Twist and squeeze firmly over the sink until the liquid stops running.

Chef's Tip: Don't discard that zucchini liquid too fast. A splash of it can be used to thin out frosting or added to smoothies, so nothing goes to waste.

This simple step is also what makes this recipe work so well as an almond flour chocolate zucchini bread. Almond flour is naturally more absorbent and delicate than wheat flour, so removing extra moisture upfront keeps the crumb structured instead of gummy.

Making It Vegan or Dairy Free

This loaf is easily adapted depending on what your kitchen needs. For a vegan chocolate zucchini bread, simply swap the two eggs for flax eggs by mixing two tablespoons of ground flaxseed with six tablespoons of water and letting it sit for five minutes until it turns gel like. The coconut oil already keeps this recipe dairy free as written, and choosing certified dairy free chocolate chips means you get a fully gluten free dairy free chocolate chip zucchini bread without sacrificing that classic melty bite.

Because this is also a naturally gf chocolate zucchini bread, it works well for gatherings where you are baking for a mix of dietary needs. Nobody has to feel like they are eating a lesser version of dessert.

Ready to make it? Here is the full step-by-step recipe:

Chocolate Zucchini Bread Recipe (Gluten Free)

This rich, fudgy chocolate zucchini bread is naturally gluten free and stays perfectly moist, thanks to fresh shredded zucchini and melty chocolate chips in every slice.

Prep:15 mins

Cook:55 mins

Total:70 mins

Yield:10 servings

Cuisine:American

Yield: 10 servingsCalories: 265Protein: 5g

Carbs: 34gFat: 13gSat. Fat: 4gFiber: 3gSugar: 20gSodium: 190mg

Ingredients

Units

USM

Scale

1x2x3x

• 1 3/4 cups gluten free all-purpose flour blend, one with xanthan gum included works best
• 1/2 cup almond flour, blanched, finely ground
• 1/2 cup unsweetened cocoa powder, sifted
• 1 tsp baking soda
• 1/2 tsp baking powder, gluten free
• 1/2 tsp salt, fine sea salt
• 1 1/2 cups zucchini, shredded, lightly packed, excess moisture squeezed out
• 3/4 cup granulated sugar
• 1/2 cup coconut oil, melted and cooled, or use neutral oil for dairy free
• 2 large eggs, room temperature, or flax eggs for vegan version
• 1 tsp vanilla extract, pure
• 3/4 cup dairy free chocolate chips, plus extra for topping

Instruction

1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.

2

In a large bowl, whisk together the gluten free flour blend, almond flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.

3

Squeeze the shredded zucchini firmly in a clean kitchen towel or paper towels to remove excess moisture, then measure out 1.5 cups.

4

In a separate bowl, whisk together the sugar, melted coconut oil, eggs, and vanilla extract until smooth and glossy.

5

Fold the wet ingredients into the dry ingredients, mixing just until no dry streaks remain. Do not overmix.

6

Gently fold in the shredded zucchini and chocolate chips until evenly distributed throughout the batter.

7

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle a few extra chocolate chips on top if desired.

8

Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs, not wet batter.

9

Let the bread cool in the pan for 15 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely before slicing.

Equipment

• 9x5 inch loaf pan
• Parchment paper
• Box grater
• Large mixing bowls
• Whisk
• Rubber spatula
• Wire cooling rack

Notes

Store this bread tightly wrapped at room temperature for up to 2 days, or in the refrigerator for up to a week. It also freezes beautifully for up to 3 months, sliced and wrapped individually so you can thaw just what you need.

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Serving and Storing Your Zucchini Bread

Let the loaf cool fully before slicing. I know the smell coming from the oven makes that hard, but cutting into a warm loaf can cause it to crumble since the crumb is still setting. Once cooled, slice thick pieces and serve plain, or warm slightly with a smear of nut butter or a dusting of powdered sugar.

This bread stores beautifully. Keep it wrapped tightly at room temperature for up to two days, refrigerate for up to a week, or freeze individual slices for up to three months. A quick ten second zap in the microwave brings frozen slices right back to fresh baked texture, gooey chocolate chips and all.

Whether you came here searching for zucchini bread recipes chocolate lovers will approve of, or you needed a reliable gluten free chocolate chip zucchini bread for a specific diet, this loaf is built to satisfy both cravings at once.