This Gluten Free 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!
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Photos and Recipe Updated June 2018
Gluten Free Double Chocolate Zucchini Bread
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 and can be used in sweet and savory recipes. Like this double chocolate zucchini bread, for example. The zucchini is completely hidden by the chocolate.
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 😉
This gluten free double chocolate zucchini bread is a total mom-win, my friends.
PIN THIS RECIPE TO YOUR GLUTEN FREE BREAD BOARD
I just updated this recipe and photos (June 2018) as it will be one of the gluten free quick bread recipes in my upcoming cookbook filled with ALL THE GLUTEN FREE QUICK BREADS! They’ll be dairy free too. If you’re just as excited about the book as I am, definitely start here with this recipe or with my Gluten Free Banana Bread (which will also be in the book!).
Recipe Substitutions
You can definitely make some swaps in this bread by using a natural sweetener of choice, like coconut palm sugar. You can also make this with melted coconut oil.
When I first developed this recipe, I was still baking with vegetable and canola oil. You can use those in place of the avocado oil if you can’t use avocado. Since then, I’ve started baking with avocado oil and I LOVE it!
I haven’t tried it in this recipe, but you could probably use flax eggs to replace the eggs in this bread since there are only 2. If you try the flax egg replacement, let me know in the comments!
Dairy free substitutions for this bread are noted in the recipe. They’re pretty standard – coconut milk in place of regular milk and dairy free yogurt, if using.
✌out and enjoy!
PS Be sure to watch the VIDEO I made of this recipe – so fun and shows just how easy this bread is to make! Also, if you’re looking for a class, try this Gluten Free Zucchini Bread recipe!
**Please note, the recipe has been updated since making the video.**
Be sure to follow me on instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make!
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Gluten Free Double Chocolate Zucchini Bread
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.
Video
Notes
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
What a great recipe for double chocolate zucchini bread! It came out very moist with a perfect texture, light, and not too sweet. Perfect! It is still perfect five days later.
Thank you Latia!
I love, love, love this bread, it’s a go to favorite!!
Thanks Fran!
Can you add a little more coconut milk in place of the yogurt to keep the same texture?
You can sub coconut milk for the yogurt. If you can do dairy, sour cream would work well too (along with regular milk)!
This recipe is outstanding. I made it into muffins and they baked in half the time. They were a hit with my husband and my coworkers.
Thank you so much! I’m glad they were such a hit!
Can you make this without using xanthum gum?
If your flour blend contains xanthan gum, you can leave it out. Otherwise, it’s needed in this recipe 🙂
This looks amazing! Have you ever made it with an egg replacer?
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 🙂
LOVE LOVE LOVE your recipes! making this for the second time as I type! It freezes great and goes fantastically with an iced coffee!
So glad you like it Vivian! I’m drinking my iced coffee right now wishing I had a slice!