This moist gluten-free chocolate zucchini bread is a real treat! With rich cocoa and shredded zucchini, it’s deliciously comforting and a great way to sneak in some veggies.
You won’t even notice the zucchini is there—just the chocolatey goodness! I love having it for breakfast or a snack. You can also share it with friends, but good luck keeping it around that long! 😄
Key Ingredients & Substitutions
Zucchini: Shredded zucchini adds moisture and nutrition to the bread without overpowering it. If you need a substitution, you can use finely grated carrots instead, but remember they will add a different flavor.
Gluten-Free Flour: Using a gluten-free all-purpose flour blend is key. Make sure it contains xanthan gum for binding. If you don’t have it, you can try a homemade blend or almond flour, but adjust the liquid as needed.
Cocoa Powder: Unsweetened cocoa powder gives the chocolate flavor. You can substitute with carob powder for a caffeine-free option, but you’ll miss out on that deep chocolate taste.
Greek Yogurt: This ingredient makes the bread extra moist. If you’re dairy-free, coconut yogurt works well to keep that moisture without the milk.
How Do I Get My Zucchini Bread Moist and Fluffy?
The secret to moist and fluffy zucchini bread lies in handling the zucchini properly and mixing the batter correctly. Here’s how to do it:
- Always squeeze out excess moisture from the zucchini. This prevents the batter from getting too wet, which can lead to soggy bread.
- When mixing the wet and dry ingredients, stir just until combined. Over-mixing can make the bread dense.
- Use the right type of gluten-free flour to achieve the right texture. Ensure it has xanthan gum or an alternative binder.
Following these steps will help you bake a deliciously moist and fluffy chocolate zucchini bread every time! Enjoy and happy baking! 🍞✨
Moist Gluten-Free Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups shredded zucchini (about 2 medium zucchinis)
- 1 1/2 cups gluten-free all-purpose flour blend (ensure it includes xanthan gum)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder (gluten-free)
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1 teaspoon pure vanilla extract
- 1/2 cup plain Greek yogurt or dairy-free yogurt
- 3/4 cup chocolate chips (optional, use dairy-free if needed)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 55-65 minutes to bake. After baking, allow about 20 minutes for the bread to cool in the pan, plus additional cooling time before slicing. In total, you’re looking at about 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). This ensures the bread bakes evenly. While the oven heats up, grease a 9×5 inch loaf pan and line it with parchment paper for easy removal later.
2. Prepare the Zucchini:
Take your shredded zucchini and place it in a clean kitchen towel or cheesecloth. Squeeze out any excess moisture. This step is important because it keeps your bread from being soggy. Set the zucchini aside.
3. Mix Dry Ingredients:
In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt. This helps to evenly distribute the leavening agents. Once mixed, set this bowl aside.
4. Beat Wet Ingredients:
In a large mixing bowl, combine the eggs, granulated sugar, and brown sugar. Beat them together until the mixture is well combined and slightly fluffy, which will help add air to your bread. Then stir in the oil, vanilla extract, and Greek yogurt until smooth.
5. Combine Mixtures:
Now, gradually add the dry ingredients into the wet ingredients. Stir the mixture gently until just combined. Be careful not to over-mix, as this can lead to denser bread.
6. Add Zucchini and Chocolate Chips:
Fold in the drained shredded zucchini and chocolate chips (if you’re using them) gently into the batter until everything is well distributed.
7. Bake the Bread:
Pour the prepared batter into the greased loaf pan and smooth the top with a spatula. Place it in the preheated oven and bake for 55-65 minutes. To check if it’s done, insert a toothpick in the center; it should come out with a few moist crumbs when it’s done, but not wet batter.
8. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan on a wire rack for about 20 minutes. After that, carefully remove the bread from the pan and allow it to cool completely before slicing.
9. Storing the Bread:
Store any leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Enjoy your moist and delicious gluten-free chocolate zucchini bread! It’s perfect for breakfast or as a sweet snack. Happy baking! 🍞🍫
FAQ About Moist Gluten-Free Chocolate Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain any excess water before using it in the recipe, as it tends to release more moisture when frozen and thawed.
What If I Don’t Have Gluten-Free Flour on Hand?
If you don’t have gluten-free flour, you can try making your own blend using a combination of almond flour and coconut flour. Adjust the liquid as needed, as these flours absorb moisture differently.
How Should I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it for up to a week; just make sure it’s wrapped well to prevent drying out.
Can I Add Nuts or Other Mix-ins?
Absolutely! You can add chopped nuts, such as walnuts or pecans, or even dried fruit like raisins. Just keep in mind that adding extra ingredients may slightly change the baking time, so keep an eye on it!
