This moist chocolate zucchini bread is a delicious treat that you can enjoy without the gluten! The hidden zucchini keeps it super soft and adds a boost of nutrition.
Oh, and don’t worry if the kids spot the sneaky veggies—they’ll be munching happily without a clue! I love enjoying a slice with my morning coffee. It’s like a dessert for breakfast! ☕️🥕
Key Ingredients & Substitutions
Zucchini: This is the secret to keeping the bread moist! Be sure to remove extra moisture by squeezing it out. If you don’t have zucchini, you can substitute with shredded carrots for a similar texture.
Applesauce: It adds sweetness and moisture without extra fat. If you’re looking for a substitution, try using mashed bananas or another fruit puree!
Gluten-Free Flour: I recommend a blend that includes xanthan gum for best results. If yours doesn’t have it, add 1/2 teaspoon separately. If you need a nut-free option, try using rice flour or oat flour instead.
How Do I Ensure My Bread Turns Out Moist and Delicious?
Achieving a moist texture with gluten-free bread can be a challenge. Focus on these steps for great results:
- Make sure to squeeze out excess water from the zucchini. Too much moisture can make the bread soggy.
- Don’t overmix once you fold in the dry ingredients. Stir gently until just combined to avoid dense bread.
- Keep an eye on the baking time. Use a toothpick to check for doneness—it should come out with a few moist crumbs but not wet batter.
- Let the bread cool in the pan for a bit before transferring it to a wire rack, which helps it set nicely without becoming gummy.
Moist Gluten-Free Chocolate Zucchini Bread
Ingredients:
- 1 1/2 cups shredded zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1/4 cup unsweetened applesauce
- 1/3 cup maple syrup or honey
- 1/4 cup coconut oil or mild vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup gluten-free all-purpose flour blend (ensure it contains xanthan gum; if not, add 1/2 tsp xanthan gum)
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder (gluten-free)
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional, for warmth and depth)
- 1/2 cup dairy-free or regular chocolate chips, plus extra for topping
Time Needed:
This recipe takes about 15 minutes to prepare and 50-60 minutes to bake. After baking, you’ll need to let the bread cool for about 10 minutes before slicing. So, you’ll have this delicious treat ready in under an hour and a half!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This will ensure it’s nice and hot when you’re ready to bake! Prepare a loaf pan (8×4 inches) by lining it with parchment paper or greasing it well—this helps the bread come out easily later.
2. Prepare the Zucchini:
Grate the zucchini finely. Then, place it in a clean kitchen towel or paper towel and gently squeeze to remove the excess moisture. This step is important to keep your bread from getting soggy. Set the prepared zucchini aside.
3. Mix the Wet Ingredients:
In a large mixing bowl, add the eggs, applesauce, maple syrup (or honey), coconut oil, and vanilla extract. Whisk these together until everything is well blended and smooth—it should look nice and creamy!
4. Combine the Dry Ingredients:
In a separate bowl, sift together the gluten-free flour, cocoa powder, baking soda, baking powder, salt, and cinnamon, if using. Sifting helps remove any clumps and makes for a smoother batter.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing, as this can lead to denser bread!
6. Add Zucchini and Chocolate Chips:
Now it’s time to fold in the shredded zucchini and 1/2 cup of chocolate chips. Mix gently to incorporate them throughout the batter evenly.
7. Pour Batter Into the Pan:
Carefully pour the batter into your prepared loaf pan, smoothing the top with a spatula. If you like, sprinkle some extra chocolate chips on top for a little extra sweetness!
8. Bake the Bread:
Put the loaf in the oven and bake for 50-60 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs—jerky batter means it needs more time.
9. Cool the Bread:
Once baked, allow the bread to cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This step is essential so the bread can firm up and slice nicely.
10. Serve and Store:
Once cooled, slice and enjoy this chocolatey goodness! If you have leftovers, store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week—if it lasts that long!
This chocolate zucchini bread is the perfect treat—rich, moist, and secretly nutritious. Enjoy each delicious bite!
FAQ for Moist Gluten-Free Chocolate Zucchini Bread
Can I Substitute the Zucchini?
Absolutely! If you don’t have zucchini on hand, shredded carrots can be a great alternative. They’ll add moisture and sweetness while still keeping the bread deliciously moist!
How Do I Store Leftovers Properly?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze slices in a sealed bag for up to three months. Just make sure to thaw completely before enjoying!
Can I Use Other Sweeteners Instead of Maple Syrup?
Yes, you can substitute honey for maple syrup in equal amounts if you prefer a different flavor. Agave syrup or coconut sugar can also work, but adjust the amount as needed based on their sweetness levels.
How Can I Make This Recipe Dairy-Free?
This recipe is already dairy-free! Use dairy-free chocolate chips to keep it that way. If you need to make it nut-free as well, ensure your oil is nut-free or switch to a neutral vegetable oil.
