Description

Indulge in the rich, chocolatey goodness of Gluten-Free Chocolate Zucchini Bread, a delightful treat that combines the best of both worlds: a scrumptious dessert and a sneaky way to incorporate healthy veggies into your diet. Perfect for using up excess summer zucchini, this bread is incredibly moist and satisfying, making it an ideal choice for breakfast, snacks, or even dessert. With simple ingredients and easy preparation steps, bakers of all skill levels can create this mouth-watering loaf that everyone will love. Enjoy it warm, topped with whipped cream, or paired with fresh berries for a refreshing twist. This versatile recipe is perfect for meal prep—make it ahead of time and enjoy throughout the week!

Ingredients

Scale

1 1/2 cups packed grated zucchini
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 oven to 350°F (175°C) and grease a 9"x5" loaf pan lined 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 until smooth.
Gradually combine dry ingredients with wet ingredients until just mixed.
Gently fold in grated zucchini and chocolate chips.
Pour batter into prepared pan and sprinkle remaining chocolate chips on top.
Bake for 50-60 minutes until a toothpick inserted comes out clean.
Cool in the pan for 15 minutes before transferring to a wire rack.

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

Nutrition

Serving Size: 1 slice (77g)
Calories: 170
Sugar: 10g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg