Gluten-Free Chocolate Zucchini Bread

Healthy gluten-free chocolate zucchini bread recipe made with rice flour and coconut flour.

Course Breakfast, Snack
Category Baking
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1 loaf
Autor elle


  • 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)


  1. Preheat oven to 350°C / 180°F. Grease a loaf pan well with coconut oil (or line with parchment paper).
  2. 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.
  3. In a large bowl, add all the dry ingredients and whisk together to combine.
  4. 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.
  5. Add the dry ingredients to the wet ingredients and stir until just combined.
  6. 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.
  7. 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!