This Double Chocolate Zucchini Bread is the best way ever to use up that garden fresh zucchini. This loaf is super moist and perfect for breakfast or afternoon snacks. Trick those kids into eating some extra veg, they’ll never know!
Are you up to your eyeballs in zucchini? I’m not since I don’t have my own garden (big time sad face) but I sure have been taking advantage of all the fresh zucchini from my parent’s garden and from our favorite farm stand. It’s one of my favorite vegetables since it’s so versatile.
Like this double chocolate zucchini bread, for example. How many vegetables can you sneak into your breakfast without anybody noticing? The answer would be: not many. My kids have no idea there’s zucchini in this bread I’ve been serving them. I just call it chocolate bread ?
You can definitely make some healthier swaps in this bread by using a natural sweetener of choice and using coconut oil in place of the canola to make it a more guilt free food.
[Tweet “Drowning in zucchini? Make some Double Chocolate Zucchini Bread ?? #glutenfree #dairyfree”]
I’m really lacking in the words department today. I just feel like I don’t have a lot to say about this wonderful bread other than it truly is wonderful. So I’ll leave you with that. ✌?out and enjoy!
Ingredients
- 1 2/3 C gluten free all purpose flour
- 1/3 C Dutch processed cocoa powder
- 1 1/2 tsp xanthan gum
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 2/3 C light brown sugar (or coconut palm sugar)
- 1/4 C mini chocolate chips
- 2 eggs
- 1 tsp vanilla extract
- 1/4 C milk of choice*
- 1/2 C canola oil
- 2 C zucchini, shredded**
Instructions
- Preheat oven to 350 degrees and spray a 9x5 loaf pan with non-stick spray .
- In a large bowl, sift and whisk together the flour, cocoa powder, xanthan gum, baking powder, baking soda and salt. Stir in the mini chocolate chips and sugar (breaking up any clumps) and set aside.
- In a small bowl (or large measuring cup), whisk together the eggs, vanilla, milk and oil. Stir into the dry ingredients. Add in the zucchini and mix well.
- Transfer the batter to the prepared baking pan and bake for 55 minutes to 1 hour, or until a toothpick comes out clean. Cool in the pan for 10 minutes before cooling completely on a wire rack.
- Store bread wrapped tightly with plastic wrap at room temperature up to 3 days. You can also freeze the bread and defrost at room temperature as needed.
by Sharon
Recipe Notes
* I have made this recipe with regular dairy milk and non-dairy milk. For non-dairy, I prefer coconut milk from the carton in the refrigerated section.
** I've shredded zucchini with a box grater and with my food processor. I prefer the texture of the finer zucchini from the food processor in this bread. Just be sure to add any liquid that comes out of the zucchini to the bread. It helps the bread stay moist since there is very little milk called for in the recipe.
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Other Zucchini Recipes You Might Enjoy:
Crustless Zucchini Quiche from Roxana’s Home Baking
Chicken Enchilada Zucchini Boats from Cooking Classy
Tempura Style Zucchini from Vegetarian Mamma
Gluten Free Carrot Zucchini Muffins from Flippin’ Delicious
Zucchini Ribbon Lasagna from What The Fork Food Blog
Melanie @ Gather for Bread says
Looks utterly perfect! Who can resist chocolate bread?! Pinning.
Cindy (Vegetarian Mamma) says
This looks totally amazing! I am swimming in zucchini over here! I need to make this, I love that its dairy free! Thanks for the zucchini shout out as well 🙂 xo
allie @ Through Her Looking Glass says
Way to trick your kids, friend! I am taking copious notes so I can do the same. The chocolate bread looks absolutely delicious and I would love a slice out on my patio this afternoon as a reward after the yard work is done!
Raia says
Um, yes please. I wish I were drowning in zucchini so that I could make this. :p
Julia says
This looks amazing! We love zucchini bread in my house and I love the idea of adding the chocolate in there. This would be such a great dessert or would pair nicely with my morning coffee! 😉
Megan Keno {Country Cleaver} says
Zucchini and chocolate?! Probably my new favorite combo. This looks so delicious!
Gloria says
I made a gluten free chocolate banana bread some time back… but this looks way better than that! Delish!
Megan | Allergy Free Alaska says
I LOVE chocolate zucchini bread, and this is no exception – it looks phenomenal! Love the mini chocolate chips sprinkled on top, too!
Amanda Paa says
such beautiful bread! and any time i can sneak more veggies in I’m game. plus i just got a boatload of zucchini in my csa – perfect timing. xo
Audrey @ Unconventional Baker says
Wow, this chocolate chip-loaded bread looks perfect! Love using zucchini in sweet breads and chocolate goodies.
Vivian M. says
LOVE LOVE LOVE your recipes! making this for the second time as I type! It freezes great and goes fantastically with an iced coffee!
Sharon says
So glad you like it Vivian! I’m drinking my iced coffee right now wishing I had a slice!
Janna says
This looks amazing! Have you ever made it with an egg replacer?
Sharon says
Thanks Janna! I haven’t made this with an egg replacer though, sorry! Let me know if you try it with one and how it works for you 🙂