Moist, Fudgy Gluten-Free Chocolate Zucchini Bread

If you want to bake an one-bowl, quick bread absolutely no one will suspect is gluten-free, this ultimately fudgy double chocolate chip bread is the magic ticket. There's two simple tricks to making a gluten-free chocolate zucchini bread ultra moist, but not soggy or sunken in the middle. Don't worry, it's easy peasy and I'll show you how!

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Author Melissa Erdelac

Ingredients

2 cups (340 g) grated zucchini box grated recommended
1 large egg
½ cup (100 g) granulated sugar
½ cup (117 g) packed brown sugar
¼ cup (55 g) oil any preferred
2 teaspoons vanilla extract
1 ¼ cup (181 g) all purpose gluten free flour Cup4Cup brand is recommended - see recipe notes for dairy-free
⅓ cup (34 g) unsweetened baking cocoa dutch processed preferred
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup (128 g) semi-sweet chocolate chips I use mixture of miniature and regular

Instructions

Preheat the oven to 325ºF. Grease a 8X4 loaf pan with cooking spray. Set aside.
Grate the zucchini and lay in a double layer paper towel or dish towel. Squeeze gently to soak up excess water and set aside.
2 cups grated zucchini
In a large bowl whisk together the egg, sugar, packed brown sugar, oil, and vanilla extract. Stir in the slightly dried zucchini.
1 large egg, ½ cup granulated sugar, ½ cup packed brown sugar, ¼ cup oil, 2 teaspoons vanilla extract
Add the flour, unsweetened cocoa, baking powder, and baking soda. Stir until very well combined, and no flour pockets remain. Then stir in the chocolate chips. Pour into the prepared loaf pan and spread evenly. If desired, sprinkle some additional chocolate chips on top.
1 ¼ cup all purpose gluten free flour, ⅓ cup unsweetened baking cocoa, 1 teaspoon baking powder, ½ teaspoon baking soda, ¾ cup semi-sweet chocolate chips
Let rest for 15 minutes before baking. This gives time for the GF starches to saturate and helps build the structure so the middle doesn't sink. Bake for 1 hour - 1 hour 5 minutes, or until a toothpick inserted in the center comes out clean. Be sure the bread is fully baked and set in the middle. Cool in pan for 10 minutes. Run a knife around the edges and then turn onto a wire rack to cool completely.

Notes

Dairy-Free Note

The ingredients in this gluten-free zucchini bread are all dairy-free. However the recommended flour, Cup4Cup, does contain milk powder. King Arthur Measure-for-Measure makes a good runner up.

Recipe adapted from moist gluten-free zucchini bread recipe.

Nutrition