For the past few weeks I’ve been working my way through loads of zucchini using this classic bread recipe, homemade fritters, gluten-free pizza crust, pasta carbonara and more. It’s almost time to move on, but first I have to share this double chocolate zucchini bread with you.
Now, there’s some debate in my house about whether this recipe is actually a bread at all – one child is convinced it’s chocolate cake and another considers it more of a giant fudgy brownie.
Either way, it’s moist, decadent, delicious AND easy to make. I hope you love it as much as we do.
Gluten-Free Double Chocolate Zucchini Bread Recipe
- 8×4 inch loaf pan
- box grater
- cheesecloth, paper towels or clean kitchen towels
- 2 cups grated zucchini (this is the amount you need before squeezing out excess liquid)
- 4 large eggs
- ½ cup maple syrup
- ¼ cup melted butter or coconut oil if dairy-free (plus extra for greasing your bread pan)
- 1 tsp vanilla extract (here's how to make your own)
- 1¾ cups almond flour
- ½ cup unsweetened cocoa powder or cacao powder
- ¾ cup gluten-free rolled oats
- 2½ tsp baking powder (If you don't have it on hand, you can make it with baking soda, cream of tartar and arrowroot flour or non-GMO cornstarch. Here's how.)
- ¼ tsp sea salt
- 1½ cups semi-sweet chocolate chips
- Preheat your oven to 350F and line a loaf pan with parchment paper.
- If you have small zucchini, shred them zucchini and wrap them in a few layers of cheesecloth, paper towels or a clean kitchen towel. Wring out the excess liquid, then set the zucchini aside. If you have large zucchini, cut them in quarters and remove the seedy center before shredding and wringing out the excess liquid.
- Add the shredded zucchini, eggs, maple syrup, vanilla and butter/coconut oil to a food processor.
- Add all dry ingredients (almond flour, oats, baking powder, salt) except the chocolate chips to the food processor.
- Blend the ingredients for about 30-45 seconds. The batter should be a runny liquid when you're ready to move to the next step.
- Remove the food processor container from the base, sprinkle 1 1/4 cups chocolate chips over the batter, and mix them in with a long-handled spoon or silicone spatula.
- Pour the batter into the prepared loaf pan and sprinkle the top with the remaining 1/4 cup chocolate chips.
- Bake for 45-55 minutes. You'll know the bread is ready when the top is springy yet firm. but because the inside has lots of gooey chocolate chip goodness a toothpick won't come out clean. Allow to cool for at least 20 minutes before serving.
More Gluten-Free Quick Bread Recipes To Try
Banana Bread – There are regular compliments, and there are “I’m soooo thirsty mama but I don’t want to drink water and lose the banana flavor” compliments. When I got the latter one from my littlest on this recipe, I figured it was finally time to share it with you.
Glazed Lemon Bread – Sweet and tangy, this easy bread is made with wholesome ingredients, and I’ve been told by one Starbucks Lemon Loaf lover that it’s just as satisfying as store-bought.
Paleo Bread – This light, fluffy bread from my friend Carol’s cookbook, Ditch the Wheat, only takes ten minutes of hands-on time to make.
Paleo “Cornbread” – We love this faux cornbread slathered in butter and drizzled with a bit of honey.
Read My Comment Policy
Can I make the double chocolate zucchini bread if I don’t have a food processor? Can I use a blender or hand mixer?
I haven’t tested it but probably. The texture would be very different if you use grated zucchini, but you could try pureeing the zucchini with the liquid ingredients in a blender and then mixing with the dry ingredients in a bowl.
Gonna try these as muffin (fingers crossed)
How long and what temp for muffins?