Double Chocolate Zucchini Bread (Gluten Free)
This moist and decadent double chocolate zucchini bread has all the flavor of a rich chocolate cake without a hint of zucchini taste! The best thing? It’s gluten-free, dairy-free, refined sugar-free and therefore a pretty healthy dessert!
If you’ve never heard of zucchini bread before, I know what you’re thinking right now.
At best, you’re finding this recipe “interesting but weird” or… you just think it’s disgusting. I’ve been there too.
And then I’ve let the food-adventurer side of me express herself and…I’m so glad I did!
I think the first time I heard about zucchini bread was on SkinnyTaste, about 3 years ago. I love Gina’s recipes, made lots of them already and they’re always delicious.
So when she said that there was no way you could tell her bread had zucchini in it, well I just trusted her and gave it a go. And of course, she was right!
Lady zucchini is really playing the sneaky/hiding game here and it just makes this double chocolate zucchini bread super moist.
Speaking of “moist”, I’ve heard some people really hate this word and not being a native speaker, I must admit that I don’t really get why.
What’s wrong with it? I want to know because I’m using it a lot!
Anyway, sorry but I have to say it again because it is what is: this double chocolate zucchini bread is really moist and you’re going to love it!
Solal, the Uncontested Master of All Things Chocolate gave his seal of approval by eating two slices of double chocolate zucchini bread for breakfast this morning on top of his regular tuna breakfast (not together, fear not!).
He also took three slices to work for 1. morning snack 2. lunch dessert 3. afternoon snack. Trust me when I say that you DO NOT want to mess with Solal’s chocolate desserts.
If they’re not super rich and chocolatey, he will not approve. This double chocolate zucchini bread is everything a chocoholic could dream of.
It is loaded with chocolate chips, moist (here it comes again), with just the right density and…gluten free, dairy free, refined sugar-free and all in all, pretty good for you!
Now, who’s gonna try this delicious double chocolate zucchini bread?
If you tried this double chocolate zucchini bread, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Double Chocolate Zucchini Bread (Gluten Free)
This moist and decadent double chocolate zucchini bread has all the flavor of a rich chocolate cake without a hint of zucchini taste! The best thing? It's gluten-free, dairy-free, refined sugar-free and therefore a pretty healthy dessert!
- 2 cups gluten-free all-purpose flour you can also use all purpose/plain wheat flour
- 1/2 cup coconut sugar you can also use brown sugar
- 1/2 cup unsweetened cocoa powder
- 1 cup dark chocolate chips 200g - 7 oz
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- 1/2 tsp instant coffee powder you won't taste it, it just amplifies the chocolate taste
- 2 large eggs
- 1 cup applesauce
- 2 tbsp refined coconut oil melted - you can also use melted butter
- 1 tsp pure vanilla extract
- 1 1/2 cups thinly shredded zucchini about 6.5 oz - 180 g once shredded
Preheat oven to 350F - 180C. Line a loaf pan with parchment paper (spraying a bit of oil helps the paper stick to the pan) and set aside. If using a non-stick pan, you can simply grease it.
In a large bowl, add flour, coconut sugar, cocoa powder, baking soda, baking powder, salt, coffee powder and chocolate chips. Mix well to combine.
In another large bowl, add eggs, applesauce, coconut oil and vanilla extract. Whisk to combine. Add shredded zucchini and mix using a wooden spoon or a spatula.
Gradually fold dry ingredients into the wet ingredients. Mix until just combined, do not overmix. The batter will be thick, it's normal.
Pour batter into prepared loaf pan. Shake the pan a bit to spread the batter evenly.
Bake for 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean (a bit of melted chocolate is normal, but you shouldn't see any trace of batter).
Remove from the oven and cool on a wire rack for at least 30 minutes – ideally more. Remove the bread from the pan and slice it only when it's completely cool.
- This bread tastes even better the next day, after a night in the fridge.
- HOW TO STORE: Store in an airtight container in the fridge for up to 3 days.
- HOW TO FREEZE: This bread freezes well. Once completely cooled down, cut into slices and wrap individual slices in plastic wrap. Then, just thaw the slices in the fridge overnight as needed.
More gluten free zucchini bread recipes you might like: