Double Chocolate Gluten-Free Zucchini Bread
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
50 mins
-
Total Time
1 hr
-
Servings
20
-
Calories
179 kcal
-
Course
Bread
-
Cuisine
International
Double Chocolate Gluten-Free Zucchini Bread
Description
The recipe mixes a gluten-free flour blend with cocoa, baking soda, and baking powder for the dry ingredients, while the wet ingredients feature eggs, applesauce, vegetable oil, and vanilla, combined with grated zucchini. The zucchini adds moisture without overwhelming the chocolate flavor. Chocolate chips folded into the batter provide pockets of melted chocolate within the moist crumb.
Baking at 350°F in two loaf pans yields two tender bread loaves in about 50 minutes. A toothpick inserted in the center should come out clean to indicate doneness. Cooling the loaves before slicing ensures clean cuts and proper texture.
This bread stores well at room temperature or in the fridge, and can be frozen either as whole loaves or sliced portions. The recipe notes recommend using a gluten-free flour with xanthan gum for structure, or adding it separately. It's important not to overmix to avoid a dense, rubbery texture.
Ingredients
- 2.5 cups gluten-free flour blend
- 1 cup cocoa powder
- 2 teaspoon baking powder gluten-free
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 3 egg large
- ½ cup applesauce unsweetened
- ⅓ cup vegetable oil
- 2 teaspoon vanilla extract
- 2 cups zucchini grated
- ¾ cup milk chocolate chips
Instructions
- Preheat the over to 350° Spray two 9"x5" loaf pans with oil
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, combine the sugar, eggs, applesauce, oil, and vanilla.
- Stir the grated zucchini into the sugar / egg mixture
- Add the zucchini mixture to the dry ingredients and stir until just combined.
- Fold in the chocolate chips
- Spread the batter, in the prepared pans, divided evenly.
- Bake 50 minutes or until a toothpick inserted in the centre comes out clean.
- Cool in the pans 10 minutes before transferring the loaves to a wire rack to cool completely before slicing.
Notes
- Grate zucchini using a food processor attachment or a box grater for consistent texture.
- Mix the batter just until combined to maintain a tender, moist crumb without developing gluten.
- If using gluten-free flour without xanthan gum, add 1 teaspoon per cup of flour for proper texture.
- This recipe works with regular wheat flour if gluten is not a concern.
- Cool the bread completely before freezing; wrap loaves or individual slices tightly to preserve freshness for up to three months.
- Store the bread at room temperature for a couple of days or refrigerate for up to a week in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 179kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 129mg | 5% |
| Potassium | 153mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 77IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
