Description

Indulge in the delightful flavors of Gluten-Free Chocolate Zucchini Bread, a perfect treat to make the most of summer zucchini. This ultra-chocolatey bread combines rich cocoa with grated zucchini, delivering a moist texture that will satisfy any sweet tooth. Ideal for breakfast, snacks, or dessert, this recipe offers a healthy twist by incorporating veggies without sacrificing flavor. Easy to make with minimal ingredients, it is sure to impress friends and family alike. Whether enjoyed warm with butter or paired with ice cream, this versatile bread can elevate any occasion.

Ingredients

Scale

1 1/2 cups grated zucchini (packed)
3 large eggs
1/2 cup avocado oil
3/4 cup coconut sugar
1/2 cup dark cocoa powder
1 teaspoon vanilla extract
1 cup gluten-free flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9"x5" loaf pan and line it with parchment paper.
In a medium bowl, whisk together gluten-free flour, baking soda, and salt.
In a large bowl, mix eggs, avocado oil, coconut sugar, cocoa powder, and vanilla extract until well blended.
Gradually add the dry ingredients to the wet mixture and stir until just combined; a few white flour patches are okay.
Fold in grated zucchini and chocolate chips.
Pour batter into the prepared loaf pan and sprinkle remaining chocolate chips on top.
Bake for 50-60 minutes or until a toothpick inserted comes out clean or with few moist crumbs.
Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 60g)
Calories: 190
Sugar: 10g
Sodium: 130mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg