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
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.
Tried your zucchini bread and then I tried this recipe with banana as banana bread both of them are amazing.Thanks for creating and sharing wonderful recipes.
We’re so glad you enjoyed both recipes and that this one worked well with banana! Thank you for sharing your positive feedback with us, Surbhee!
I made this yesterday with full fat plain Greek yogurt and it turned out just fine. It was the first time using KA Gluten free flour, and I had a question. I mixed everything well and used my kitchen scale, but this had a slight grainy texture? It wasn’t the zucchini because I’ve used that in similar recipes with no graininess. Any ideas? Thanks!
Hi Kim! We’re glad the loaf turned out well with full-fat plain Greek yogurt! Sometimes GF flour can benefit from a little extra time to hydrate to help avoid a grainy texture, especially if subbing any of the liquid ingredients. You could try letting the batter rest for 10-15 minutes before baking next time. We hope your next bake is a total success!
I would like to make this for my gluten free daughter and grandkids. What type of chocolate chips do you use? Milk, dark chocolate, semi sweet, and what brand, Hershey or ?
Hi Elise! We typically use semi-sweet chocolate chips. Guittard is our favorite brand, but any brand will work! We hope you, your daughter, and your grandkids all love the chocolate zucchini bread!
Could you sub in regular all purpose flour for gluten free flour?
Hi Breanna! We haven’t tried the recipe with regular AP flour, but that typically works as a 1:1 swap for GF measure-for-measure flour when gluten-free is not necessary. If you try it out, we’d love to hear how it goes!
Absolutely love this, I’m the only GF person in my house and everyone ate it and loved it.
We’re thrilled to hear the recipe was a hit with the whole household! Thank you for coming back to share such wonderful feedback with us, Lou. Happy baking!
Would greek yogurt work in place of sour cream? This looks amazing, I have 5 zucchini to use up and the only thing I don’t have is sour cream….but I have plenty of yogurt
That should work, Lisa. We’d love to hear how it goes. Happy baking!
Has anyone tried adding a protein powder to it to make it more nutritious?
Hi Jaime! We don’t recommend adding protein powder to this recipe unfortunately. Since protein powder absorbs moisture differently than flour, the other ingredients would likely need to be adjusted to maintain the right moisture and texture. This recipe was designed to be a rich, chocolatey treat rather than a high-protein recipe, but if you experiment with it, we’d love to hear how it turns out!
Can I use milk & lemon juice instead of yogurt or sour cream?
Hi Amya! We don’t recommend milk & lemon juice since it is much thinner than sour cream or Greek yogurt. Thank you for your question!
This was so decadent! I made two loaves and my only mod was unsalted butter instead of oil. Was a hit with everyone!
Yay! We’re so pleased to hear how much everyone loved the recipe. Thank you for coming back to share this awesome feedback with us, Cassie!
Super easy to make and very delicious. I tested it out on several friends who all said they couldn’t tell it was gluten free. Now a favourite of mine.
Yay! We’re so happy to hear the recipe was such a hit! Thank you for your kind feedback, Kez!
My young boys and I really enjoyed making this one. I love the hidden veggies! It is super moist and my non gf husband also loved it!
Yay! We’re so happy to hear the bread was fun to make and eat! Thank you for sharing your positive feedback with us, Rebecca!
Is there a substitute for sour cream in this chocolate zucchini bread .
Hi Sandra, dairy-free sour cream or dairy-free yogurt can be used in place of the sour cream. We hope you enjoy the recipe!
So easy, SO very yummy. Already making a 2nd loaf to share.
Yay! We’re so pleased you loved the new recipe so much! Thank you for your kindness.
I was wondering if I can bake as muffins instead, it soo hot and having oven on for almost hour, I like to cut down baking time if possible, I really what to make this recipe??
Hi Dorrel, yes that should work! We’d guess 18-22 minutes will work for muffins (same temperature), but keep a close eye on them and use a toothpick to confirm if the centers are baked through. We’d love to hear how it goes!