This moist chocolate zucchini bread is a wonderful treat, combining rich chocolate flavor with healthy zucchini. You won’t even taste the veggies, I promise!
It’s easy to make, and the best part? Your kitchen will smell amazing while it’s baking! I love serving it warm, with a cup of coffee—pure happiness! ☕🍞
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture and fiber to the bread without compromising flavor. If you don’t have zucchini, you can substitute it with grated carrots for a similar texture.
Gluten-Free Flour: Make sure your flour blend contains xanthan gum, which helps mimic gluten’s elasticity. If your blend doesn’t include it, just add a teaspoon. Alternatively, almond flour can be used for a nuttier flavor, but it may change the texture slightly.
Cocoa Powder: Unsweetened cocoa powder gives the bread its rich chocolate flavor. You can swap this for carob powder if you’re looking for a caffeine-free option.
Sugar: Coconut sugar or brown sugar work well in this recipe, providing a subtle caramel flavor. You can even use honey or maple syrup, but you’ll need to adjust the liquid content slightly if you do.
Sour Cream/Yogurt: These ingredients help keep the bread moist. If you’re avoiding dairy, a non-dairy yogurt or applesauce can be a great substitute.
What’s the Best Way to Ensure My Zucchini Bread is Not Soggy?
Getting the right moisture level in your zucchini bread is important for perfect texture. Here are a few tips to keep it moist but not soggy:
- Remove Excess Water: After grating the zucchini, squeeze it in a towel to get rid of extra moisture. This helps prevent a watery batter.
- Do Not Overmix: When mixing the wet and dry ingredients, stir just until they’re combined. Overmixing can lead to a dense texture.
- Check Baking Time: Each oven is different, so check the bread a few minutes before the recommended baking time. It should come out with a few moist crumbs.
Moist Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum; if not, add 1 tsp)
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon (optional)
- ¾ cup sugar (can use coconut sugar or brown sugar)
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup sour cream or plain Greek yogurt
- ½ cup chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 50-60 minutes to bake. After baking, allow an additional 15 minutes to cool in the pan, followed by a bit of time on a wire rack until completely cooled. Overall, you can expect around 1 hour and 30 minutes from start to finish before it’s ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Greasing a 9×5-inch loaf pan will ensure your bread comes out easily; you may also line it with parchment paper for added safety!
2. Prepare the Zucchini:
Grate the zucchini using a box grater, then take a clean kitchen towel or some paper towels and gently squeeze out the excess moisture. This step is important to keep your bread from becoming soggy! Set the squeezed zucchini aside.
3. Combine Dry Ingredients:
In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, salt, and optional cinnamon until all the ingredients are well mixed.
4. Mix Wet Ingredients:
In a large bowl, beat the eggs and sugar together until the mixture is light and fluffy. Then, add the oil, vanilla extract, and sour cream (or yogurt), mixing until everything is combined smoothly.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined. Be careful not to overmix, as this could make the bread dense instead of fluffy!
6. Add Zucchini and Chocolate Chips:
Gently fold in the grated zucchini and chocolate chips (if you’re using them) until distributed throughout the batter.
7. Bake the Bread:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs—not wet batter.
8. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely. This step helps ensure the crust stays crispy!
9. Slice and Enjoy:
Once cooled, slice your moist gluten-free chocolate zucchini bread and enjoy it! You can store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week. Happy baking!
FAQ about 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 drain out any excess moisture before adding it to the batter. This will help maintain the right texture in your bread.
What Can I Substitute for Eggs for a Vegan Option?
If you’re looking to make this recipe vegan, you can substitute each egg with 1/4 cup applesauce or 1/4 cup of mashed banana. You can also use a flax egg by mixing 1 tablespoon ground flaxseed with 2.5 tablespoons water—let it sit for a few minutes to thicken before adding it to the mix.
How Should I Store Leftover Bread?
Store any leftover zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices for up to 3 months. Just make sure to wrap them well to prevent freezer burn!
Can I Add Nuts or Other Mix-ins?
Absolutely! Feel free to add chopped nuts like walnuts or pecans for extra texture. You can also mix in dried fruits like raisins or cranberries if you want to add a fruity flavor. Just keep in mind to adjust the overall volume to avoid altering the batter’s moisture balance.
