{"id":56668,"date":"2016-06-02T10:00:38","date_gmt":"2016-06-02T08:00:38","guid":{"rendered":"https:\/\/ellerepublic.de\/schoko-zucchinibrot-glutenfrei\/"},"modified":"2020-05-19T17:47:47","modified_gmt":"2020-05-19T15:47:47","slug":"chocolate-zucchini-bread-gluten-free","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/chocolate-zucchini-bread-gluten-free\/","title":{"rendered":"Chocolate Zucchini Bread (Gluten-free)"},"content":{"rendered":"

Zucchini bread is one of those things I\u2019ve 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<\/a> slathered in a very thick layer of icing. In contrast, zucchini bread sounds \u201chealthy\u201d. And yes, it is. But I’m telling you, even though I am using the word \u201czucchini\u201d here, this chocolate zucchini bread is delicious.<\/p>\n

I know that not everyone is a fan of zucchini. And maybe that\u2019s why somebody started putting it in bread. To disguise it. If I didn\u2019t 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.<\/p>\n

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.<\/p>\n

\"Schoko-Zucchinibrot<\/a>
\nI 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.<\/p>\n

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!<\/p>\n

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.<\/p>\n

PS) I also use a mild, sweet and floral honey (acacia being my favorite) for all my baking recipes.<\/p>\n

<\/div>
\n \n
\n
\"\"<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Gluten-Free Chocolate Zucchini Bread<\/h2>
<\/div>\n