Gluten-Free Chocolate Zucchini Bread Recipe

This gluten-free chocolate zucchini bread is moist and delicious. With double the chocolate from the cocoa powder and chocolate chips combined with zucchini, this bread is flavorful and fudgy. It’s easy to make and is definitely a crowd-pleaser.

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Baking with zucchini always gives baked goods an extra moist texture, which is perfect for gluten-free baking. Be sure to try my Zucchini Bundt Cake and Zucchini Brownies, too.

Ingredients

Gluten-Free Flour: My favorite gluten-free and dairy-free flour blends are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If it doesn’t, add 1/2 teaspoon of xanthan gum per cup of gluten-free flour.

Zucchini: There is no need to peel your zucchini. Small to medium-sized zucchini are best. If you use a larger zucchini, cut the seeds out before grating it. You can grate it using a box grater or a food processor to shred it.

Allergen-Free Chocolate Chips: Use gluten-free and dairy-free semi-sweet chocolate chips. My favorites are Enjoy Life and Hershey’s Allergen Free.

• cocoa powder
• sea salt
• baking powder
• baking soda
• eggs
• avocado oil
• brown sugar
• vanilla extract

For ingredient amounts and full instructions, see the recipe card below.

Instructions

Preheat the oven to 350°. Grease an 8×4-inch or 9×5-inch loaf pan with non-stick spray, or line the bottom with parchment paper. See the pictures below for tips.

Shred zucchini with a box grater or food processor.

In a small mixing bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and sea salt. 

Measure out 1 tablespoon of the chocolate chips and set aside. Mix the rest of the chocolate chips into the flour mixture. 

In a large mixing bowl, whisk the eggs, avocado oil, brown sugar, and vanilla together. Then, add in the flour mixture and combine. 

Next, fold in the shredded zucchini. 

To easily measure parchment paper for lining the loaf pan, fold parchment paper in half, turn over the loaf pan, lay the folded paper on the bottom of the pan, and fold it down to make a crease. Then, cut parchment paper along the crease.

Pour the batter into the prepared baking pan and bake for 55 minutes for the 8×4-inch pan or 45 minutes for the 9×5-inch pan. Use a toothpick to determine if the bread is done by inserting it in the center, and it should come out clean or with just a couple of crumbs on it. If the top is getting overcooked, you can use aluminum foil to loosely cover the bread halfway through the baking.

Remove the bread from the oven and place it on a wire rack to cool for at least 15 minutes. While the bread is still warm, press the reserved chocolate chips randomly into the top of the loaf for extra chocolaty fun. After 15 minutes, remove the bread from the pan.

Serve warm or cool. 

How to store

After completely cooled, store in a covered container on the counter for 2-3 days or in the refrigerator for up to 4 days.

This bread freezes wonderfully, too, so when zucchini is plentiful, bake some extra loaves to freeze. They can be frozen for up to three months.