Description
Ultra-chocolatey gluten-free zucchini bread packed with cocoa, chocolate chips, and fresh zucchini for a moist and delicious loaf.
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 1/2 teaspoons vanilla extract
- 1 cup gluten-free measure-for-measure flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F and prepare a 9×5-inch loaf pan.
- Whisk flour, baking soda, and salt in a bowl.
- Whisk eggs, oil, sugar, cocoa powder, and vanilla in a large bowl.
- Stir dry ingredients into wet ingredients until nearly combined.
- Fold in zucchini and chocolate chips.
- Transfer batter to loaf pan and top with remaining chips.
- Bake 50 to 60 minutes until a toothpick comes out mostly clean.
- Cool 15 minutes in the pan, then transfer to a wire rack.
- Cool completely before slicing.
Notes
- Do not squeeze moisture from zucchini.
- Use a gluten-free flour blend containing xanthan gum.
- Store at room temperature for up to 3 days.
- Freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 282
- Sugar: 17
- Sodium: 234
- Fat: 17
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 47