Description
Enjoy a delicious and healthy double chocolate zucchini bread that is also gluten-free. This recipe is perfect for a guilt-free treat.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt.
- In a separate bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Beat until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the grated zucchini and chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Ensure your zucchini is well-drained after grating to prevent a soggy bread.
- You can substitute dark chocolate chips for semi-sweet for a richer flavor.
- This bread is best enjoyed at room temperature.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 350-400
- Sugar: Approximately 30-35g
- Sodium: Approximately 250-300mg
- Fat: Approximately 20-25g
- Saturated Fat: Approximately 5-7g
- Unsaturated Fat: Approximately 15-18g
- Trans Fat: 0g
- Carbohydrates: Approximately 40-45g
- Fiber: Approximately 3-4g
- Protein: Approximately 5-6g
- Cholesterol: Approximately 30-35mg