This gluten free chocolate zucchini bread is moist, full of flavor, and the perfect way to use even more zucchini in the summer!
If there’s one think you can count on in the summer, it’s zucchini. There’s a joke that you can’t leave your windows rolled down in the parking lot, or you’ll come back to you car to find someone has left a bag of zukes in the front seat.
There are definitely worse problems to have, and its prolificness is why I’ve included it in our top three summer vegetables to grow.
But of course, once you have it, you have to find creative ways to eat it. I’m a huge fan of stir-fry. Sauté some zucchini, onion, and mushrooms in a little olive oil, and I’m a happy girl.
But it’s not the only way, and definitely not the way my kids and husband want to eat it every day. Whoever first though of putting shredded vegetables in desserts is a genius. Ultimately, we probably have them to thank for gluten free chocolate zucchini bread.
This version is probably a little different than that original shredded vegetable dessert, because it’s gluten free, just like our regular, moist, and delicious gluten free zucchini bread.
But bread isn’t the only dessert-type to add zucchini to. It goes beyond gluten free zucchini streusel muffins too – which less face it, is just a smaller bread. Zucchini pancakes are a quick, easy way to use up a little extra zucchini for breakfast.
Before we get to our chocolate recipe though, I want to take a minute and recognize that zucchini is amazing in savory recipes too. Gluten free zucchini cheese bread is to die for. It reminds me of a Red Lobster cheddar bay biscuit. The redeeming quality of the vegetables and nutrition is just a bonus.
We also love it in our Whole30 zucchini frittata. This one is especially good in the spring when you’re just starting to get zucchini from the garden, and the chickens are still laying so many eggs.
And then toward the end of summer, Italian Zucchini soup is hard to beat. It’s light enough to eat during warm weather, and uses lots of end-of-summer veggies.
But we all know that chocolate is where the magic really happens. The truth is, in this double chocolate zucchini bread, the zucchini just kind of disappears. It’s harder to see because the dark green of zucchini skin doesn’t stand out against the dark brown chocolate. Now, my kids don’t mind knowing there’s zucchini in their dessert, but if yours do, this might be a great recipe to get them started with.
And it’s really simple to make.
- We’ve made it both gluten-free and with all purpose flour. Simply swap all the flours and starches used for all purpose, and you’re good to go.
- In fact, I used even more vegetables in this recipe by adding cauliflower flour. Yep, that’s right! My favorite gluten free flour source, Judee’s carries powdered cauliflower. We could definitely smell it while it was baking, but once it’s cooled down, you can’t tell. Love the added nutrition!
- Don’t worry, you’ll see in the recipe below what to use if you don’t have cauliflower flour.
- You don’t have to top the loaf with chocolate chips, but look, extra chocolate is always a win, okay?
Gluten Free chocolate Zucchini Bread
First gather your ingredients
Then you’re going to shred the zucchini and separately, combine the dry ingredients, and set both aside.
Then you’re going to combine the wet ingredients
Now we’re getting somewhere! Mix your wet ingredients well, and stir in the zucchini
Lastly, add the dry ingredients, mix them well, stir in the chocolate chips, and then pour it all into a greased bread loaf pan.
And that’s all there is to it. After about and hour, you’ll end up with a beautiful loaf like this:
Below you’ll find a video showing the process for making this recipe, as well as the full, detailed recipe with a printable recipe card so you can keep this recipe in your meal planning binder.
Gluten Free Chocolate zucchini bread
Gluten free chocolate zucchini bread, studded with chocolate chips
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
2/3 cup quinoa flour*
⅓ cup arrowroot powder*
¼ cup cauliflower flour*
⅓ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
¼ cup neutral-tasting oil (I use light olive oil)
¾ cup sugar
2 teaspoons vanilla
1 ⅓ cups chocolate chips, divided
1 ½ cups zucchini, shredded (about 2 small zucchini)
*Note: You can use 1 1/4 cup of your favorite gluten-free flour mix, or replace the cauliflower flour with additional arrowroot powder.
Preheat oven to 325º
Shred zucchini and set aside
Combine flour, cocoa powder, baking soda, and salt. Stir well, and set aside
Whisk oil, sugar, eggs and vanilla together
Add zucchini and stir.
Add flour mix, and stir until just combined
Stir in ⅔ cup chocolate chips
Pour batter into a parchment-lined or greased a 4×8 or 5×9 inch loaf pan
Top with remaining chocolate chips
Bake in center of oven for 60-65 minutes, until a toothpick inserted into the center comes out clean
Remove from oven and let rest for 10 minutes, before loosening the edges, and turning onto a wire cooling rack. This is easiest to do if your pan is lined with parchment paper – that way you can pull it out by the paper, and not worry about getting the melted chocolate chips on your loaf all over if you tun the pan upside down and it falls out.
Allow to finish cooling, slice, and enjoy!
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stickman hook says
So easy and yummy!!