This moist chocolate zucchini bread is a wonderful treat you can enjoy anytime! Packed with delicious cocoa and hidden veggies, it’s a sweet surprise for everyone.
Who knew zucchini could be so tasty? I like to slice it warm and spread some butter on top—pure happiness! You’ll have trouble making just one loaf, trust me! 😄
Key Ingredients & Substitutions
Zucchini: Fresh grated zucchini adds moisture and a subtle flavor to the bread. If you’re out of zucchini, you can use finely grated carrots or even applesauce as substitutes.
Gluten-Free Flour Blend: Ensure your blend contains xanthan gum for the best texture. If you can’t find one, you can mix your own using rice flour, potato starch, and tapioca flour. Adjust the ratio for great results!
Sugars: A mix of granulated and brown sugars provides sweetness and a nice depth of flavor. If you prefer, you can use coconut sugar or a sugar substitute like erythritol, but keep in mind the sweetness level may differ.
Cocoa Powder: Unsweetened cocoa powder is essential for that rich chocolate flavor. Dutch-processed cocoa can also work well, although it might give a slightly different taste.
How Do You Make Sure Your Bread Stays Moist?
Keeping your chocolate zucchini bread moist is key to its deliciousness! Here are some tips:
- Grate the zucchini finely and remove excess moisture by patting it with a towel. This prevents the batter from being too watery.
- Use oil (like vegetable or melted coconut oil) instead of butter. Oil helps keep the bread moist longer.
- Don’t overmix the batter! Stir until just combined to avoid dry bread. Clumps of flour are okay!
- Let the bread cool in the pan for a while before transferring it to a rack. This helps set the structure without drying it out.
Moist Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 ½ cups gluten-free all-purpose flour blend (make sure it contains xanthan gum; if not, add ½ teaspoon xanthan gum)
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup mini chocolate chips (optional, for extra chocolatey goodness)
How Much Time Will You Need?
This delightful bread takes about 15 minutes to prepare and 55-65 minutes to bake. Allow for around 15 minutes of cooling time after baking. In total, you’re looking at about 1 hour and 30 minutes from start to finish before you can dig in!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first, preheat your oven to 350°F (175°C). Grab a 9×5 inch loaf pan and either grease it with some cooking spray or butter, or line it with parchment paper. This will help when it’s time to remove the bread.
2. Grating the Zucchini:
Take your medium zucchini and grate it finely using a box grater or food processor. If you notice it’s really watery, go ahead and pat it down gently with a paper towel to soak up some moisture. This helps keep the bread from being too soggy!
3. Mixing the Wet Ingredients:
In a large bowl, crack those eggs and add the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Whisk everything together until the mixture is smooth and well combined. It’s going to smell wonderful already!
4. Combining Dry Ingredients:
In a separate bowl, sift together the gluten-free flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if you choose to use it). Make sure everything is mixed together nicely.
5. Bringing It All Together:
Gradually add the dry mix into the wet ingredients. Stir gently with a spatula or spoon until just combined. Avoid overmixing so that the bread stays tender!
6. Adding Zucchini and Chocolate Chips:
Now it’s time to fold in the grated zucchini and mini chocolate chips (if you’re using them). Gently mix until they’re evenly distributed through the batter.
7. Baking the Bread:
Pour the batter into your prepared loaf pan and use a spatula to smooth the top. Pop it into the oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Cooling Down:
Once baked, allow the bread to cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
9. Serve and Enjoy!
Your delicious moist gluten-free chocolate zucchini bread is ready to be enjoyed! Slice it up and serve as a delightful snack or dessert. It’s perfect plain or with a spread of butter.
This bread stays moist for several days stored in an airtight container at room temperature. If you want to save some for later, feel free to freeze it! Enjoy your baking!
FAQ for Moist Gluten-Free Chocolate Zucchini Bread
Can I Use Frozen Zucchini?
Yes, you can use frozen grated zucchini! Just make sure to thaw it completely and drain any excess moisture before adding it to your batter. Patting it dry with a paper towel can help prevent too much liquid from affecting your bread’s texture.
What Can I Substitute for Eggs in This Recipe?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or one flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for 5-10 minutes). Both options work well to maintain moisture and binding in the bread.
How Should I Store Leftovers?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, slice it and freeze individual pieces in a freezer-safe bag; it will keep well for up to 3 months. Thaw in the fridge or at room temperature before enjoying!
Can I Add Other Mix-ins?
Absolutely! Feel free to get creative with mix-ins. Chopped nuts, dried fruit, or even peanut butter chips can add wonderful flavors. Just keep the total add-ins around 1/2 to 1 cup to maintain the right batter consistency.
