A rich chocolate treat that's actually healthy and gluten free? Look no further, this double chocolate zucchini bread is for you! You will never guess there are veggies hidden in this delicious dessert! - Find the recipe on NotEnoughCinnamon.com
5 from 1 vote
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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! 

Course Dessert, Treat
Cuisine American
Keyword chocolate zucchini bread, gluten-free loaf cakes, healthy baking, healthy zucchini bread recipe, sugar-free baking, zucchini bread recipes
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 12 slices
Calories 231 kcal

Ingredients

  • 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 peeled (about 6.5 oz - 180 g once shredded)

Instructions

  1. Preheat oven to 350F - 180C. Line a loaf pan with parchment paper and set aside. If using a non-stick pan, you can simply grease it.

  2. In a large bowl, add flour, coconut sugar, cocoa powder, chocolate chips, baking soda, baking powder, salt and coffee powder. Mix well to combine.
  3. In another bowl, crack the eggs and beat them with a whisk. Add applesauce, coconut oil and vanilla extract. Whisk to combine. Add shredded zucchini and mix using a wooden spoon or a spatula.

  4. Fold wet ingredients into the dry ingredients. Mix until just combined (do not overmix).

  5. Pour batter in prepared loaf pan. Bake for 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean (it took mine 50 minutes).
  6. Remove from the oven and cool on a wire rack for at least 30 minutes (and more ideally). Remove the bread from the pan and serve when completely cool.

Recipe Notes

 I find that this bread tastes better the next day, after a night in the fridge. Store in an airtight container in the fridge for up to 3 days. You can also freeze it and thaw at your convenience at room temperature.

 

Recipe adapted from Sally's Baking Addiction and SkinnyTaste

Nutrition Facts
Double Chocolate Zucchini Bread (Gluten Free)
Amount Per Serving (1 slice)
Calories 231 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 7g 35%
Cholesterol 27mg 9%
Sodium 172mg 7%
Potassium 272mg 8%
Total Carbohydrates 35g 12%
Dietary Fiber 4g 16%
Sugars 13g
Protein 5g 10%
Vitamin A 2.1%
Vitamin C 6.8%
Calcium 8.2%
Iron 9.6%
* Percent Daily Values are based on a 2000 calorie diet.