Gluten-Free Chocolate Zucchini Bread
Indulge in the perfect combination of decadence and wholesome goodness with this Gluten-Free Chocolate Zucchini Bread, a luscious treat that’s rich, moist, and bursting with flavor. This recipe masterfully blends the deep, bittersweet notes of unsweetened cocoa powder and gluten-free chocolate chips with the natural moisture of fresh, shredded zucchini, creating a chocolatey delight that’s both gluten-free and irresistibly tender. Spiced with a hint of ground cinnamon, it’s ideal for breakfast, snacking, or even dessert. With a quick prep time and foolproof instructions, this easy-to-make loaf is sure to become a go-to favorite for gluten-free baking enthusiasts. Perfect for those seeking a healthier twist on classic comfort foods, it’s gluten-free indulgence done right!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 2 large Eggs
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar
- 2 teaspoons Vanilla extract
- 0.5 cup Vegetable oil
- 1 cup Shredded zucchini
- 0.75 cup Gluten-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with non-stick cooking spray or line it with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, beat the eggs with an electric mixer until foamy. Add the granulated sugar, brown sugar, vanilla extract, and vegetable oil, and mix until well combined.
Stir the shredded zucchini into the wet mixture.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the gluten-free chocolate chips.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.3 g | 232% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2437 mg | 106% | |
| Total Carbohydrate | 508.1 g | 185% | |
| Dietary Fiber | 61.1 g | 218% | |
| Total Sugars | 249.6 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 432 mg | 33% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 2873 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
