Gluten-Free Chocolate Zucchini Bread Deliciously Easy

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To make gluten-free chocolate zucchini bread, you need a few key ingredients. Each one plays a role in ensuring your bread is moist and flavorful. Here’s a complete list of what you’ll need: - Grated Zucchini: 1 ½ cups - Flours: 1 cup almond flour and ½ cup gluten-free all-purpose flour - Cocoa Powder: ½ cup (unsweetened) - Sweeteners: ½ cup coconut sugar and ½ cup maple syrup - Baking Essentials: 1 tsp baking soda, 1 tsp baking powder, and ½ tsp salt - Eggs: 2 large - Fats: ¼ cup melted coconut oil or vegetable oil - Flavor Enhancers: 1 tsp vanilla extract - Optional Mix-Ins: ½ cup chocolate chips (dairy-free if desired) The grated zucchini adds moisture and nutrition. Using almond flour and gluten-free flour keeps it light and fluffy. Cocoa powder gives the bread its rich chocolate flavor. Coconut sugar and maple syrup sweeten it well. Baking soda and baking powder help it rise. Eggs bind everything together while coconut oil adds richness. Vanilla extract enhances the flavor, and chocolate chips are a delicious bonus. For the full recipe, check out the specific instructions to bring this amazing bread to life. Each ingredient works in harmony to create a delightful treat that everyone will love. To start, grab your medium zucchini. Grate it until you have 1 ½ cups. This is about one medium zucchini. Place the grated zucchini in a bowl and sprinkle a pinch of salt on it. Let it sit for about 10 minutes. This helps draw out extra moisture. After 10 minutes, take a clean kitchen towel and squeeze the zucchini. Remove as much liquid as you can. This step is key to avoiding a soggy bread. Next, let's work on the dry ingredients. In a large mixing bowl, add the following: - 1 cup almond flour - ½ cup cocoa powder - ½ cup gluten-free all-purpose flour - 1 tsp baking soda - 1 tsp baking powder - ½ tsp salt Whisk these together well. You want a uniform mix with no lumps. This blend of flours gives the bread a rich flavor and great texture. Now, it’s time to mix the wet ingredients. In another bowl, combine: - ½ cup coconut sugar - ½ cup maple syrup - 2 large eggs - ¼ cup melted coconut oil - 1 tsp vanilla extract Mix these until they are well blended. The coconut sugar and maple syrup add sweetness and moisture. This mixture will help your bread rise and become fluffy. Now, we’ll bring everything together. Gradually add the wet mixture to the dry ingredients. Stir until no dry bits remain. Then, fold in the squeezed zucchini. Make sure it’s mixed in evenly. If you like chocolate chips, gently fold in ½ cup now. You can save some to sprinkle on top. Pour the batter into a greased 9x5-inch loaf pan. Smooth the top with a spatula. Sprinkle any reserved chocolate chips on top before baking. Bake in your preheated oven at 350°F for about 50-60 minutes. Check doneness with a toothpick. It should come out clean or with a few moist crumbs. Once done, let it cool in the pan for 10 minutes before moving it to a wire rack. Enjoy this delicious treat! Don't forget to check out the Full Recipe for all the details. Ensuring Proper Zucchini Preparation To get the best flavor, start with fresh zucchini. Grate it finely and sprinkle it with a pinch of salt. Let it rest for about 10 minutes. This helps draw out excess moisture. After resting, use a clean kitchen towel to squeeze out the liquid. This step is key to avoiding a soggy loaf. Selecting the Right Cocoa Powder Choose a high-quality unsweetened cocoa powder. This adds rich chocolate flavor without added sugars. I often use Dutch-processed cocoa for a smoother taste. Make sure it is gluten-free. Always check the label for safety. How to Avoid Soggy Bread To keep your bread moist but not soggy, watch the zucchini. If it’s too watery, it will leave your bread heavy. Squeeze out as much liquid as possible. Also, don’t skip the baking time. Every oven is different, so check your bread at 50 minutes. If a toothpick comes out clean, it’s ready. Serving Suggestions and Enhancements Once your bread cools, slice it into thick pieces. Serve it on a wooden cutting board for a rustic look. Drizzle extra melted chocolate on top for a treat. You can also add a dollop of coconut whipped cream for a creamy touch. This adds a lovely contrast to the rich chocolate. For a fun twist, try adding fresh berries on the side. This brightens up your plate and adds freshness. For the complete recipe, visit [Full Recipe]. {{image_2}} To make this gluten-free chocolate zucchini bread vegan, you can replace the eggs. A simple way is to use flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for about five minutes to thicken. This mix takes the place of one egg. You can also use unsweetened applesauce. Use 1/4 cup for each egg. For a dairy-free option, choose dairy-free chocolate chips. They add sweetness without any dairy. You can customize the flavor of your bread in many ways. Adding nuts brings a nice crunch. Try 1/2 cup of walnuts or pecans. If you want a different chocolate taste, use dark chocolate or white chocolate chips. You can also add spices like cinnamon or nutmeg. Just a pinch can make a big difference. For a twist, add 1/2 teaspoon of instant coffee. It enhances the chocolate flavor. When it comes to gluten-free flour blends, not all work the same. I recommend using a blend that includes almond flour and tapioca starch. These flours keep the bread moist and fluffy. Brands like Bob's Red Mill or King Arthur Flour offer great blends. Make sure to check labels for gluten-free certification. If you need a nut-free option, look for a blend with rice flour. It works well too. To keep your gluten-free chocolate zucchini bread fresh, follow these tips. After it cools, wrap it tightly in plastic wrap. This step helps keep moisture inside. You can also place it in an airtight container. Storing it at room temperature works well for a few days. If you want it to last longer, consider refrigeration. Just remember, cold air can dry it out, so wrap it well. If you want to save some for later, freezing is a great idea. First, let the bread cool completely. Then, slice it into individual pieces. Wrap each slice in plastic wrap. For extra protection, place the slices in a freezer bag. Remove as much air as possible before sealing. This method prevents freezer burn. When you're ready to enjoy it, let a slice thaw at room temperature or heat it in the microwave. Gluten-free chocolate zucchini bread can last about 3-4 days at room temperature. If you store it in the fridge, it should stay fresh for up to a week. In the freezer, it maintains its quality for about 2-3 months. After that time, it may lose flavor and texture. Always check for any signs of spoilage before enjoying your delicious bread. Yes, you can try other flours. Almond flour works well, but you can also use coconut flour. Just remember that coconut flour absorbs more moisture. If you use it, cut back on the amount. A mix of gluten-free flours can give a nice texture. Look for a blend that includes brown rice flour or oat flour for the best results. You can replace eggs easily. Use 1/4 cup unsweetened applesauce per egg. Flaxseed meal is another option. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for five minutes until it thickens. Chia seeds work similarly. This makes your bread vegan while keeping it moist. Absolutely! This bread stores well. You can make it ahead and enjoy it later. Just let it cool completely before wrapping it tightly. Store it in an airtight container on the counter for up to three days. For longer storage, slice it and freeze each piece. Thaw slices as needed for a quick snack. To check for doneness, use a toothpick. Insert it into the center of the bread. If it comes out clean or with a few moist crumbs, the bread is done. If it has wet batter on it, bake for a few more minutes. Keep checking until it’s perfect. Yes, feel free to get creative! Chopped walnuts or pecans add a nice crunch. You could also mix in dried fruits like raisins or cranberries for sweetness. Just make sure not to add too many extras. This keeps the bread from getting too wet or dense. In this post, we explored how to make delicious gluten-free chocolate zucchini bread. We covered the complete ingredient list, step-by-step instructions, and tips for success. You learned about vegan variations, storage methods, and common questions. This recipe helps you enjoy a sweet treat while staying healthy. Feel free to experiment with flavors and share your results. Happy baking!

WANT TO SAVE THIS RECIPE?

Are you craving a rich, moist treat that won’t disrupt your gluten-free lifestyle? Look no further! This Gluten-Free Chocolate Zucchini Bread is both delicious and easy to make. Packed with nutritious ingredients like zucchini, almond flour, and cocoa powder, this recipe suits all diets. Join me as we whip up a tasty loaf that proves healthy snacks can be indulgent! Let’s dive in and get baking!

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Ingredients

To make gluten-free chocolate zucchini bread, you need a few key ingredients. Each one plays a role in ensuring your bread is moist and flavorful. Here’s a complete list of what you’ll need:

– Grated Zucchini: 1 ½ cups

– Flours: 1 cup almond flour and ½ cup gluten-free all-purpose flour

– Cocoa Powder: ½ cup (unsweetened)

– Sweeteners: ½ cup coconut sugar and ½ cup maple syrup

– Baking Essentials: 1 tsp baking soda, 1 tsp baking powder, and ½ tsp salt

– Eggs: 2 large

– Fats: ¼ cup melted coconut oil or vegetable oil

– Flavor Enhancers: 1 tsp vanilla extract

– Optional Mix-Ins: ½ cup chocolate chips (dairy-free if desired)

The grated zucchini adds moisture and nutrition. Using almond flour and gluten-free flour keeps it light and fluffy. Cocoa powder gives the bread its rich chocolate flavor. Coconut sugar and maple syrup sweeten it well. Baking soda and baking powder help it rise. Eggs bind everything together while coconut oil adds richness. Vanilla extract enhances the flavor, and chocolate chips are a delicious bonus.

For the full recipe, check out the specific instructions to bring this amazing bread to life. Each ingredient works in harmony to create a delightful treat that everyone will love.

Step-by-Step Instructions

Preparing the Zucchini

To start, grab your medium zucchini. Grate it until you have 1 ½ cups. This is about one medium zucchini. Place the grated zucchini in a bowl and sprinkle a pinch of salt on it. Let it sit for about 10 minutes. This helps draw out extra moisture. After 10 minutes, take a clean kitchen towel and squeeze the zucchini. Remove as much liquid as you can. This step is key to avoiding a soggy bread.

Combining Dry Ingredients

Next, let’s work on the dry ingredients. In a large mixing bowl, add the following:

– 1 cup almond flour

– ½ cup cocoa powder

– ½ cup gluten-free all-purpose flour

– 1 tsp baking soda

– 1 tsp baking powder

– ½ tsp salt

Whisk these together well. You want a uniform mix with no lumps. This blend of flours gives the bread a rich flavor and great texture.

Mixing Wet Ingredients

Now, it’s time to mix the wet ingredients. In another bowl, combine:

– ½ cup coconut sugar

– ½ cup maple syrup

– 2 large eggs

– ¼ cup melted coconut oil

– 1 tsp vanilla extract

Mix these until they are well blended. The coconut sugar and maple syrup add sweetness and moisture. This mixture will help your bread rise and become fluffy.

Final Assembly and Baking

Now, we’ll bring everything together. Gradually add the wet mixture to the dry ingredients. Stir until no dry bits remain. Then, fold in the squeezed zucchini. Make sure it’s mixed in evenly. If you like chocolate chips, gently fold in ½ cup now. You can save some to sprinkle on top.

Pour the batter into a greased 9×5-inch loaf pan. Smooth the top with a spatula. Sprinkle any reserved chocolate chips on top before baking. Bake in your preheated oven at 350°F for about 50-60 minutes. Check doneness with a toothpick. It should come out clean or with a few moist crumbs. Once done, let it cool in the pan for 10 minutes before moving it to a wire rack.

Enjoy this delicious treat! Don’t forget to check out the Full Recipe for all the details.

Tips & Tricks

Baking Success Tips

Ensuring Proper Zucchini Preparation

To get the best flavor, start with fresh zucchini. Grate it finely and sprinkle it with a pinch of salt. Let it rest for about 10 minutes. This helps draw out excess moisture. After resting, use a clean kitchen towel to squeeze out the liquid. This step is key to avoiding a soggy loaf.

Selecting the Right Cocoa Powder

Choose a high-quality unsweetened cocoa powder. This adds rich chocolate flavor without added sugars. I often use Dutch-processed cocoa for a smoother taste. Make sure it is gluten-free. Always check the label for safety.

Achieving the Perfect Texture

How to Avoid Soggy Bread

To keep your bread moist but not soggy, watch the zucchini. If it’s too watery, it will leave your bread heavy. Squeeze out as much liquid as possible. Also, don’t skip the baking time. Every oven is different, so check your bread at 50 minutes. If a toothpick comes out clean, it’s ready.

Presentation Tips

Serving Suggestions and Enhancements

Once your bread cools, slice it into thick pieces. Serve it on a wooden cutting board for a rustic look. Drizzle extra melted chocolate on top for a treat. You can also add a dollop of coconut whipped cream for a creamy touch. This adds a lovely contrast to the rich chocolate. For a fun twist, try adding fresh berries on the side. This brightens up your plate and adds freshness.

For the complete recipe, visit [Full Recipe].

Variations

Vegan Option

To make this gluten-free chocolate zucchini bread vegan, you can replace the eggs. A simple way is to use flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for about five minutes to thicken. This mix takes the place of one egg. You can also use unsweetened applesauce. Use 1/4 cup for each egg. For a dairy-free option, choose dairy-free chocolate chips. They add sweetness without any dairy.

Other Flavor Variations

You can customize the flavor of your bread in many ways. Adding nuts brings a nice crunch. Try 1/2 cup of walnuts or pecans. If you want a different chocolate taste, use dark chocolate or white chocolate chips. You can also add spices like cinnamon or nutmeg. Just a pinch can make a big difference. For a twist, add 1/2 teaspoon of instant coffee. It enhances the chocolate flavor.

Gluten-Free Substitutes

When it comes to gluten-free flour blends, not all work the same. I recommend using a blend that includes almond flour and tapioca starch. These flours keep the bread moist and fluffy. Brands like Bob’s Red Mill or King Arthur Flour offer great blends. Make sure to check labels for gluten-free certification. If you need a nut-free option, look for a blend with rice flour. It works well too.

Storage Info

How to Store Leftovers

To keep your gluten-free chocolate zucchini bread fresh, follow these tips. After it cools, wrap it tightly in plastic wrap. This step helps keep moisture inside. You can also place it in an airtight container. Storing it at room temperature works well for a few days. If you want it to last longer, consider refrigeration. Just remember, cold air can dry it out, so wrap it well.

Freezing Instructions

If you want to save some for later, freezing is a great idea. First, let the bread cool completely. Then, slice it into individual pieces. Wrap each slice in plastic wrap. For extra protection, place the slices in a freezer bag. Remove as much air as possible before sealing. This method prevents freezer burn. When you’re ready to enjoy it, let a slice thaw at room temperature or heat it in the microwave.

Shelf Life

Gluten-free chocolate zucchini bread can last about 3-4 days at room temperature. If you store it in the fridge, it should stay fresh for up to a week. In the freezer, it maintains its quality for about 2-3 months. After that time, it may lose flavor and texture. Always check for any signs of spoilage before enjoying your delicious bread.

FAQs

Can I use other flours in this recipe?

Yes, you can try other flours. Almond flour works well, but you can also use coconut flour. Just remember that coconut flour absorbs more moisture. If you use it, cut back on the amount. A mix of gluten-free flours can give a nice texture. Look for a blend that includes brown rice flour or oat flour for the best results.

What can I use instead of eggs?

You can replace eggs easily. Use 1/4 cup unsweetened applesauce per egg. Flaxseed meal is another option. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for five minutes until it thickens. Chia seeds work similarly. This makes your bread vegan while keeping it moist.

Is this recipe suitable for meal prep?

Absolutely! This bread stores well. You can make it ahead and enjoy it later. Just let it cool completely before wrapping it tightly. Store it in an airtight container on the counter for up to three days. For longer storage, slice it and freeze each piece. Thaw slices as needed for a quick snack.

How do I know when the bread is done?

To check for doneness, use a toothpick. Insert it into the center of the bread. If it comes out clean or with a few moist crumbs, the bread is done. If it has wet batter on it, bake for a few more minutes. Keep checking until it’s perfect.

Can I add other ingredients like nuts or fruits?

Yes, feel free to get creative! Chopped walnuts or pecans add a nice crunch. You could also mix in dried fruits like raisins or cranberries for sweetness. Just make sure not to add too many extras. This keeps the bread from getting too wet or dense.

In this post, we explored how to make delicious gluten-free chocolate zucchini bread. We covered the complete ingredient list, step-by-step instructions, and tips for success. You learned about vegan variations, storage methods, and common questions.

This recipe helps you enjoy a sweet treat while staying healthy. Feel free to experiment with flavors and share your results. Happy baking!

To make gluten-free chocolate zucchini bread, you need a few key ingredients. Each one plays a role in ensuring your bread is moist and flavorful. Here’s a complete list of what you’ll need: - Grated Zucchini: 1 ½ cups - Flours: 1 cup almond flour and ½ cup gluten-free all-purpose flour - Cocoa Powder: ½ cup (unsweetened) - Sweeteners: ½ cup coconut sugar and ½ cup maple syrup - Baking Essentials: 1 tsp baking soda, 1 tsp baking powder, and ½ tsp salt - Eggs: 2 large - Fats: ¼ cup melted coconut oil or vegetable oil - Flavor Enhancers: 1 tsp vanilla extract - Optional Mix-Ins: ½ cup chocolate chips (dairy-free if desired) The grated zucchini adds moisture and nutrition. Using almond flour and gluten-free flour keeps it light and fluffy. Cocoa powder gives the bread its rich chocolate flavor. Coconut sugar and maple syrup sweeten it well. Baking soda and baking powder help it rise. Eggs bind everything together while coconut oil adds richness. Vanilla extract enhances the flavor, and chocolate chips are a delicious bonus. For the full recipe, check out the specific instructions to bring this amazing bread to life. Each ingredient works in harmony to create a delightful treat that everyone will love. To start, grab your medium zucchini. Grate it until you have 1 ½ cups. This is about one medium zucchini. Place the grated zucchini in a bowl and sprinkle a pinch of salt on it. Let it sit for about 10 minutes. This helps draw out extra moisture. After 10 minutes, take a clean kitchen towel and squeeze the zucchini. Remove as much liquid as you can. This step is key to avoiding a soggy bread. Next, let's work on the dry ingredients. In a large mixing bowl, add the following: - 1 cup almond flour - ½ cup cocoa powder - ½ cup gluten-free all-purpose flour - 1 tsp baking soda - 1 tsp baking powder - ½ tsp salt Whisk these together well. You want a uniform mix with no lumps. This blend of flours gives the bread a rich flavor and great texture. Now, it’s time to mix the wet ingredients. In another bowl, combine: - ½ cup coconut sugar - ½ cup maple syrup - 2 large eggs - ¼ cup melted coconut oil - 1 tsp vanilla extract Mix these until they are well blended. The coconut sugar and maple syrup add sweetness and moisture. This mixture will help your bread rise and become fluffy. Now, we’ll bring everything together. Gradually add the wet mixture to the dry ingredients. Stir until no dry bits remain. Then, fold in the squeezed zucchini. Make sure it’s mixed in evenly. If you like chocolate chips, gently fold in ½ cup now. You can save some to sprinkle on top. Pour the batter into a greased 9x5-inch loaf pan. Smooth the top with a spatula. Sprinkle any reserved chocolate chips on top before baking. Bake in your preheated oven at 350°F for about 50-60 minutes. Check doneness with a toothpick. It should come out clean or with a few moist crumbs. Once done, let it cool in the pan for 10 minutes before moving it to a wire rack. Enjoy this delicious treat! Don't forget to check out the Full Recipe for all the details. Ensuring Proper Zucchini Preparation To get the best flavor, start with fresh zucchini. Grate it finely and sprinkle it with a pinch of salt. Let it rest for about 10 minutes. This helps draw out excess moisture. After resting, use a clean kitchen towel to squeeze out the liquid. This step is key to avoiding a soggy loaf. Selecting the Right Cocoa Powder Choose a high-quality unsweetened cocoa powder. This adds rich chocolate flavor without added sugars. I often use Dutch-processed cocoa for a smoother taste. Make sure it is gluten-free. Always check the label for safety. How to Avoid Soggy Bread To keep your bread moist but not soggy, watch the zucchini. If it’s too watery, it will leave your bread heavy. Squeeze out as much liquid as possible. Also, don’t skip the baking time. Every oven is different, so check your bread at 50 minutes. If a toothpick comes out clean, it’s ready. Serving Suggestions and Enhancements Once your bread cools, slice it into thick pieces. Serve it on a wooden cutting board for a rustic look. Drizzle extra melted chocolate on top for a treat. You can also add a dollop of coconut whipped cream for a creamy touch. This adds a lovely contrast to the rich chocolate. For a fun twist, try adding fresh berries on the side. This brightens up your plate and adds freshness. For the complete recipe, visit [Full Recipe]. {{image_2}} To make this gluten-free chocolate zucchini bread vegan, you can replace the eggs. A simple way is to use flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for about five minutes to thicken. This mix takes the place of one egg. You can also use unsweetened applesauce. Use 1/4 cup for each egg. For a dairy-free option, choose dairy-free chocolate chips. They add sweetness without any dairy. You can customize the flavor of your bread in many ways. Adding nuts brings a nice crunch. Try 1/2 cup of walnuts or pecans. If you want a different chocolate taste, use dark chocolate or white chocolate chips. You can also add spices like cinnamon or nutmeg. Just a pinch can make a big difference. For a twist, add 1/2 teaspoon of instant coffee. It enhances the chocolate flavor. When it comes to gluten-free flour blends, not all work the same. I recommend using a blend that includes almond flour and tapioca starch. These flours keep the bread moist and fluffy. Brands like Bob's Red Mill or King Arthur Flour offer great blends. Make sure to check labels for gluten-free certification. If you need a nut-free option, look for a blend with rice flour. It works well too. To keep your gluten-free chocolate zucchini bread fresh, follow these tips. After it cools, wrap it tightly in plastic wrap. This step helps keep moisture inside. You can also place it in an airtight container. Storing it at room temperature works well for a few days. If you want it to last longer, consider refrigeration. Just remember, cold air can dry it out, so wrap it well. If you want to save some for later, freezing is a great idea. First, let the bread cool completely. Then, slice it into individual pieces. Wrap each slice in plastic wrap. For extra protection, place the slices in a freezer bag. Remove as much air as possible before sealing. This method prevents freezer burn. When you're ready to enjoy it, let a slice thaw at room temperature or heat it in the microwave. Gluten-free chocolate zucchini bread can last about 3-4 days at room temperature. If you store it in the fridge, it should stay fresh for up to a week. In the freezer, it maintains its quality for about 2-3 months. After that time, it may lose flavor and texture. Always check for any signs of spoilage before enjoying your delicious bread. Yes, you can try other flours. Almond flour works well, but you can also use coconut flour. Just remember that coconut flour absorbs more moisture. If you use it, cut back on the amount. A mix of gluten-free flours can give a nice texture. Look for a blend that includes brown rice flour or oat flour for the best results. You can replace eggs easily. Use 1/4 cup unsweetened applesauce per egg. Flaxseed meal is another option. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for five minutes until it thickens. Chia seeds work similarly. This makes your bread vegan while keeping it moist. Absolutely! This bread stores well. You can make it ahead and enjoy it later. Just let it cool completely before wrapping it tightly. Store it in an airtight container on the counter for up to three days. For longer storage, slice it and freeze each piece. Thaw slices as needed for a quick snack. To check for doneness, use a toothpick. Insert it into the center of the bread. If it comes out clean or with a few moist crumbs, the bread is done. If it has wet batter on it, bake for a few more minutes. Keep checking until it’s perfect. Yes, feel free to get creative! Chopped walnuts or pecans add a nice crunch. You could also mix in dried fruits like raisins or cranberries for sweetness. Just make sure not to add too many extras. This keeps the bread from getting too wet or dense. In this post, we explored how to make delicious gluten-free chocolate zucchini bread. We covered the complete ingredient list, step-by-step instructions, and tips for success. You learned about vegan variations, storage methods, and common questions. This recipe helps you enjoy a sweet treat while staying healthy. Feel free to experiment with flavors and share your results. Happy baking!

- Gluten-Free Chocolate Zucchini Bread

Indulge in a slice of health with this gluten-free chocolate zucchini bread recipe! Packed with nutritious ingredients like almond flour and fresh zucchini, this delightful treat is both moist and delicious. Perfect for breakfast or a snack, it's an easy way to enjoy decadence without the gluten. Ready to bake? Click through to discover the full recipe and impress your family and friends with this tasty blend of chocolatey goodness and hidden veggies!
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Ingredients
  

1 ½ cups grated zucchini (about 1 medium zucchini)

1 cup almond flour

½ cup cocoa powder (unsweetened)

½ cup gluten-free all-purpose flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

½ cup coconut sugar (or brown sugar)

½ cup maple syrup

2 large eggs

¼ cup melted coconut oil (or vegetable oil)

1 tsp vanilla extract

½ cup chocolate chips (dairy-free if desired)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with cooking spray or line it with parchment paper for easy removal.

    In a medium bowl, combine the grated zucchini with a pinch of salt and let it sit for about 10 minutes to release excess moisture. Afterward, squeeze the zucchini with a clean kitchen towel to remove any excess liquid.

      In a large mixing bowl, whisk together the almond flour, cocoa powder, gluten-free all-purpose flour, baking soda, baking powder, and salt until uniform.

        In another bowl, mix the coconut sugar, maple syrup, eggs, melted coconut oil, and vanilla extract until well combined.

          Gradually add the wet mixture to the dry ingredients, stirring until no dry bits remain. Then fold the squeezed zucchini into the batter, ensuring it’s evenly distributed.

            Gently fold in the chocolate chips, reserving a small amount to sprinkle on top if desired.

              Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved chocolate chips on top before baking.

                Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

                  Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                    Prep Time: 15 min | Total Time: 1 hr 10 min | Servings: 8 slices

                      - Presentation Tips: Slice the bread once cooled and serve on a wooden cutting board, drizzling a little extra melted chocolate over the top for an indulgent finish. Enjoy with a dollop of coconut whipped cream on the side for an extra treat!

                        WANT TO SAVE THIS RECIPE?