5 from 99 votes
Double Chocolate Gluten-Free Zucchini Bread
This Double Chocolate Gluten-Free Zucchini Bread combines cocoa and zucchini to produce a moist, tender loaf with a rich chocolate taste. The batter includes gluten-free flour and chocolate chips, blending sweetness with subtle vegetable moisture. It offers a way to enjoy chocolate bread without gluten, maintaining softness and balance through careful mixing and ingredient choices.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
20
Calories:
179 kcal
Course:
Bread
Cuisine:
International
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 20 Serving
Amount Per Serving
Calories 179
% 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.