Gluten-Free Double Chocolate Zucchini Bread

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Double Chocolate Zucchini Bread - Gluten Free

I saw it lurking under a giant leaf a few days earlier. I knew it was a big one, but how big, I really had no idea. I made plans to take care of it later in the afternoon. But I forgot (for three more days). By the time I remembered it was there, it was already a foot long–thick and shaped like a club. It was time to make zucchini bread, and not just any bread, but gluten-free, double chocolate zucchini bread.

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There is not much to do with a zucchini that big, but turn it into a delicious baked good. Since I recently conquered plain, gluten-free zucchini bread, I wanted to try something richer…more like dessert. Basically I wanted to conceal that whopper of a squash in chocolate…with more chocolate. And then I’d call it breakfast. Don’t judge.

Double Chocolate Zucchini Bread - Gluten Free
Double Chocolate Zucchini Bread - Gluten Free

A King Arthur Flour recipe had gotten stellar reviews so I decided to try to convert it to be gluten-free. It was a happy success, and another way to use up the ever prolific zucchini. My kids each gobbled down two slices before my son noticed an errant green fleck on his plate.

Wait! Is this zucchini bread?? (He HATES zucchini).

Gotcha!

My daughter, on the other hand, knew exactly what she was getting into and also loved every bite.

Sliced Gluten Free Double Chocolate Zucchini Bread

Gluten-Free Double Chocolate Zucchini Bread

Alison Needham
This dark, rich loaf was a hit with the whole family and is a fantastic way to use up all that summer zucchini. The addition of espresso powder isn’t necessary, but it really enhances the flavor of the chocolate (without making it taste like coffee). I like to use almond flour or coconut flour in addition to my gluten-free flour blend, because it’s more nutritious and less starchy than flour on its own.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Cuisine American
Servings 8 slices
Calories 338 kcal

Equipment

  • 9×4 inch loaf pan

Ingredients
  

Instructions
 

  • Preheat the oven to 350 degrees and grease a 9×4 inch loaf pan with gluten-free cooking spray or vegetable oil.
  • Put eggs, honey, oil, brown sugar and vanilla extract into a large bowl and mix until combined. Add the salt, xanthan gum, baking soda, baking powder, cocoa, gluten-free flour blend, and almond flour and beat until smooth.
  • Gently squeeze the zucchini in paper towels to remove as much moisture as possible. Fluff zucchini with a fork, then fold into the batter. Stir in the chocolate chips or chunks until evenly combined.
  • Pour batter into the prepared pan and bake for 55-60 minutes if you’re using a dark pan, and a bit longer for a glass pan. Check loaf by inserting a toothpick into the center, it should come out clean (unless you hit a melted chocolate chip).
  • Cool in the pan for 15 minutes, then turn out onto a rack to finish cooling completely (if you can wait that long).

Nutrition

Serving: 1sliceCalories: 338kcalCarbohydrates: 44gProtein: 6gFat: 18gSaturated Fat: 12gTrans Fat: 1gCholesterol: 41mgSodium: 420mgPotassium: 181mgFiber: 4gSugar: 27gVitamin A: 121IUVitamin C: 6mgCalcium: 66mgIron: 2mg
Keyword Double Chocolate Zucchini Bread, Gluten-Free Chocolate Bread, Gluten-Free Double Chocolate Zucchini Bread, Gluten-Free Zucchini Bread, Zucchini Bread
Tried this recipe?Let us know how it was!

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22 Comments

  1. You are an angel, this is exactly what I was looking for! Thankyou!

  2. Would leaving out the cocoa powder make a difference, measurement wise? This looks delish!

  3. Thank you Alison! This recipe is perfection- I love to bake and am gluten-free, I am always looking for things that other members in my family will enjoy without complaining that it tastes gluten free~ 🙂 I used this recipe today and it was a big hit! I made the recipe into muffins & baked them for about 25 minutes- I also used coconut oil, because it was the only veggie oil I had on hand, and added pecans, yum yum~ lots of happy bellys around here. Thanks again!

  4. Oh my goodness!!! This is amazing and should be enjoyed by all chocolate lovers at least once. My kids love it too. I substituted the veg oil for equal parts coconut oil and chose to use coconut flour instead of almond so the kids can take it to school (nut free zone of course). Thank you for sharing this recipe…I will add it to my GF collection of favorites for sure 🙂

  5. I too have zucchini coming out my ears. I’ve made this recipe twice now (doubling it the second time so that I could freeze the bread) and it is amazing! I’ve been feeding it to all my non-gluten free friends as well. 🙂

    1. I always love it when my non-gluten free peeps like my goodies. Thanks for the feedback, Jess! 🙂

  6. Tiffany Schultz says:

    This recipe is perfect! I am an avid baker and have had many failed attempts trying new gluten free recipes. I doubled your recipe just to try to use up some extra zucchini and a gf flour blend I wasn’t too fond of thats been sitting in my pantry for months now. I made them Mexican chocolate by adding about a tablespoon of cinnamon and a teaspoon of cayenne to mask the taste of garbanzo bean flour. The texture is unreal for gluten free; the taste is phenomenal. Thank you for sharing your recipe!

    1. I love how you added spices. I do that sometimes too when I bake with chocolate. It’s fun to mix it up a little. 🙂

  7. Lori Hendrickson says:

    Hello,

    At no point did it say to add the oil but I figured it out. However, after trying to “beat until smooth” the “batter” was one hard ball of batter so there was no way I could “pour” it into the pan. I measured everything exactly as the recipe called for. What did I miss?

    1. Hi Lori, the oil is mixed together with the wet ingredients as directed in step 2. What type of flour blend did you use? That can affect the moisture level in both the batter and the finished loaf.

  8. Amy Pixton says:

    Love your website! I made the double chocolate zucchini bread today in my breadmaker and it turned out great. I wasnt sure how well this would work in the breadmaker as I had not seen any posts by others about this, but rest assured it works well and requires little effort 🙂 I added all the listed ingredietns according to the manafacutrer’s suggested order and set the bread maker on the quick breads settting. I also stirrred it twice with a spatula while it was mixing the batter. For my all purpose flour blend I used “cup 4 cup” gluten free flour for the first time ever and my husband and I both agree it worked well. Can’t wait to make this again!!

  9. Are you aware of any high-altitude modifications to this recipe? We’re at 5,700 feet. Thanks!

  10. Jennifano says:

    This was great! Thanks so much. I will keep checking back for more gf recipes!

  11. Little Birdie says:

    Hey, since my husband is GF, I decided to try and find a good GF zucchini bread recipe and thought this one sounded pretty good. I made it exactly as given and can say that we are delighted with this rich, moist, chocolatey bread. I tried it the night I made it (last night) and it was good, but it was even better the next day. It is already half gone. Guess I’ll have to make another one!

  12. Thanks so much for this yummy recipe! One of my sons is gf and allergic to peanuts so we try to stay away from all nuts. What could I use instead of the almond flour and/or coconut flour? I swear I have all the other types of gf flours, LOL!

  13. This is the second recipe of yours that I have tried (also did the pumpkin choc chip muffins, which I am in love with) and once again the result was absolutely amazing.

    I’ve tried so many gluten free recipes with mediocre results, from now on, all my GF baked good recipes are going to come from your blog 🙂

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