Erin’s Recipe Rundown
Texture: Moist, tender crumb with rich chocolate chips.
Taste: Fudgy chocolate flavor with hints of zucchini.
Ease: Easy beginner-friendly quick bread recipe!
Top Tip: Zucchini has a high water content. To get the best texture, finely grate it and then lightly squeeze out the liquid before using.
Recommended GF Flour: Use a high-quality flour that contains xanthan gum. I like King Arthur Gluten-Free Measure-for-Measure Flour and Bob’s Red Mill Gluten-Free 1:1 Baking Flour.
Would I make these again? 100% yes! This easy gluten-free double chocolate zucchini bread is decadently chocolatey and a delicious way to use up summer zucchini. It makes a delicious snack or dessert!
xoxo erin
Featured Comment
From E: “So easy, SO very yummy. Already making a 2nd loaf to share.”
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free double chocolate zucchini bread. Jump to the recipe card below for the exact measurements.
- Grated zucchini: Use the smallest holes on a box grater to finely shred the zucchini. Be sure to gently squeeze out the excess liquid before measuring too. This step is crucial for achieving the right texture! I also use this technique for my traditional gluten-free zucchini bread.
- Sour cream: I often use full-fat sour cream in my recipes because it helps create the most tender crumb. It’s also the secret to my moist gluten-free coffee cake!
How to Make Gluten-Free Double Chocolate Zucchini Bread
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Start by shredding and squeezing the zucchini, then set it to the side. In one bowl combine the dry ingredients, in another combine the wet ingredients. Add the grated zucchini to the wet ingredients, then combine the two bowls using a rubber spatula.
This recipe makes one 9×5-inch loaf. Pour the batter into the prepared pan and bake. The toothpick test is the best way to judge if it is baked through. Let it cool in the pan for 5 minutes, then remove it from the pan and let it cool on a wire rack. Enjoy!
More Gluten-Free Quick Bread Recipes
Gluten-Free Double Chocolate Zucchini Bread
Video
Ingredients
Dry Ingredients
- 1 cup (150g) gluten-free measure-for-measure flour
- ½ cup (41g) cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup (85g) chocolate chips
Other
- ¾ cup (150g) granulated sugar
- ⅓ cup (80g) sour cream
- ¼ cup (60ml) neutral oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1⅓ cups (190g) finely grated zucchini, lightly squeezed (weigh after squeezing)
Instructions
- Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, salt, and chocolate chips.
- In a large bowl, whisk together the sugar, sour cream, oil, eggs and vanilla. Stir in the grated zucchini.
- Add the dry ingredients to the wet ingredients and mix with a rubber spatula, until fully combined.
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, until a toothpick inserted into the center of the loaf comes out clean.
- Remove from the oven and cool in the pan for 5 minutes. Remove the loaf from the pan and transfer to a wire rack to cool completely.
made really moist yummy mini muffins in my 24 hole tin. Filled the holes to over the top. I used yogurt instead of sour cream. and added raisins.
Hi Barbara! We’re so glad you enjoyed the chocolate zucchini bread with those swaps/additions! It’s great to hear the bread worked well as mini muffins. Thank you for sharing with us!