Gluten Free Chocolate Zucchini Bread -

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Gluten Free Chocolate Zucchini Bread

Moist and gloriously chocolatey gluten free chocolate zucchini bread is made with olive oil, plenty of chocolate, and, of course, zucchini!

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 369kcal

Lightly grease a standard-size loaf pan and line it with a strip of parchment paper for easy removal.
In a large bowl, whisk together the 2 large eggs, ½ cup olive oil, ½ cup brown sugar, and ½ cup granulated sugar until smooth. Stir in the 1 teaspoon fine sea salt, ½ teaspoon baking soda, ½ teaspoon baking powder, ⅓ cup unsweetened cocoa powder, and 1 ⅔ cups gluten free flour. Fold in the 2 cups shredded zucchini and 1 cup semisweet chocolate chips.
Pour the batter into the prepared pan and preheat the oven to 350℉. Rest the batter to hydrate the flour while the oven heats.
Place in the oven and bake for 60-70 minutes, until a tester inserted into the center comes out clean.
Remove the bread from the oven, place it on a wire rack, and let it cool for about 15 minutes in the pan before turning it out of the pan onto a rack. Cool completely before slicing

Check the loaf as it bakes. Quick breads can be finicky, and sometimes, depending on your oven temperature, you may need to bake them a bit longer. This zucchini bread takes less than an hour to bake in my home oven, but you may find it needs more time in yours. Check the bread after 50 minutes, and continue checking every 5 minutes to ensure it doesn't overbake.
Rest the batter. As I always recommend with gluten free batters, let the batter rest in the pan for at least 20 minutes or while the oven preheats. This helps the gluten-free flour blend to hydrate, resulting in a better finished bake.
Double the recipe. If you have a lot of zucchini, make double the batter. You can enjoy a freshly baked loaf now and freeze one for later, or share it with friends.
Refined sugar-free. Use maple syrup or coconut sugar for the brown sugar and granulated sugar.
Use a single gluten-free flour. Instead of a gluten-free flour blend, I'll often use oat flour, which works beautifully. If you can't eat oats, try brown rice flour.