Zucchini bread is one of those things I’ve never understood. Carrot cake on the other hand, I can wrap my head around. Mind you, I have some very overly sweet childhood memories of carrot cake slathered in a very thick layer of icing. In contrast, zucchini bread sounds “healthy”. And yes, it is. But I’m telling you, even though I am using the word “zucchini” here, this chocolate zucchini bread is delicious.
I know that not everyone is a fan of zucchini. And maybe that’s why somebody started putting it in bread. To disguise it. If I didn’t tell you that there is zucchini in it, I swear you would never know. Especially, if I put a slice of it in front of you right now.
You will L O V E it! And best yet, your kids will too! Moist and chocolaty with just the right amount of honey sweetness.
I decided to create a gluten-free chocolate zucchini bread recipe since I seem to have more and more requests from friends that are gluten-intolerant. I also get a lot of requests for vegan baking recipes as well, and I have in fact made a vegan version of this bread by using maple syrup instead of honey and chia seeds instead of eggs. Okay, I haven’t mastered the art of making gluten-free + vegan bread increase in volume, so it was dense, but still as moist and delicious.
There are a number of ways to substitute eggs in vegan baking. I usually use either chia seeds or ground flax seeds. 1 tablespoon chia/flax + 3 tablespoons water = 1 egg. Just let it sit for 5 minutes before adding to wet ingredients. Voila!
A note about this recipe: I bought fresh from market zucchini which when grated is quite moist, which also results in wonderfully moist bread. I recommend using grown in season zucchini for the best results. If you do use a zucchini that seems a little dried out, then just sprinkle a little water over the grated zucchini until it feels moist.
PS) I also use a mild, sweet and floral honey (acacia being my favorite) for all my baking recipes.
Gluten-Free Chocolate Zucchini Bread
Healthy gluten-free chocolate zucchini bread recipe made with rice flour and coconut flour.
Ingredients
- 1 large zucchini, grated (about 2 cups)
- 150 g whole grain brown rice flour
- 65 g tablespoons coconut flour
- 2 tablespoons ground flaxseed
- 2 tablespoons raw cacao powder
- 2 tablespoons arrowroot powder (or other starch)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pure vanilla powder
- 1/3 cup coconut oil, melted (80 ml)
- 1/2 cup honey (125 ml)
- 2 large eggs, lightly beaten
- raw cacao nibs, to garnish (optional)
Method
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Preheat oven to 350°C / 180°F. Grease a loaf pan well with coconut oil (or line with parchment paper).
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Place the freshly grated zucchini in a sieve over a bowl to drain any excess moisture (the fresher it is the more moisture there will be – but do not squeeze out the moisture – if there is excess it will drain out). Let sit while you prepare the other ingredients.
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In a large bowl, add all the dry ingredients and whisk together to combine.
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In a second mixing bowl, whisk together the coconut oil and honey until smooth and well combined. Beat in the egg until well combined. Add the zucchini and mix together.
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Add the dry ingredients to the wet ingredients and stir until just combined.
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Transfer the dough to the prepared loaf pan. Use a spatula to spread out evenly. Garnish with cacao nibs, if using. Bake in the oven for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
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Cool for a few minutes before removing from the loaf pan. Let the chocolate zucchini bread cool completely on a wire rack before slicing. Enjoy!
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