Description
Ultra-chocolatey gluten-free zucchini bread made with cocoa powder, chocolate chips, and fresh zucchini for a rich and moist loaf.
Ingredients
Scale
- 1 1/2 cups packed grated zucchini
- 3 large eggs
- 1/2 cup avocado oil
- 3/4 cup coconut sugar or brown sugar
- 1/2 cup dark cocoa powder
- 1 1/2 teaspoons vanilla extract
- 1 cup gluten-free measure-for-measure flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F and prepare a 9×5-inch loaf pan.
- Whisk flour, baking soda, and salt in a bowl.
- Whisk eggs, oil, sugar, cocoa powder, and vanilla in a large bowl.
- Add dry ingredients to wet ingredients and mix until nearly combined.
- Fold in zucchini and most chocolate chips.
- Transfer batter to prepared pan.
- Top with remaining chocolate chips.
- Bake 50 to 60 minutes until a toothpick comes out with moist crumbs.
- Cool in pan for 15 minutes.
- Transfer to a wire rack and cool completely before slicing.
Notes
- Do not squeeze moisture from the zucchini.
- Use a gluten-free flour blend that contains xanthan gum.
- Do not substitute almond flour or coconut flour.
- Store at room temperature for 2 to 3 days or freeze up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 282
- Sugar: 17
- Sodium: 234
- Fat: 17
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 47