Meaningful Eats
Gluten-Free Double Chocolate Zucchini Bread
10 servings
This super-moist, fudgy gluten-free chocolate zucchini bread has the perfect texture! You'll want to double the recipe because it disappears quickly. It's the perfect way to use up summer zucchini!
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.
Notes
Gluten-Free: Use a high-quality gluten-free flour that contains xanthan gum. This one is my favorite!
Dairy-Free: Use dairy-free sour cream or dairy-free yogurt in place of the sour cream.
Nut-Free: This zucchini bread is naturally nut-free.
To Make-Ahead: Wait to combine dry and wet ingredients until just before baking for best results. Store dry ingredients in an airtight container at room temperature for up to 1 week. Store wet ingredients in an airtight container in the fridge for up to 1 day. Keep the zucchini separate from the other wet ingredients.
To Store: Let cool and store in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. Serve at room temperature for best texture.
To Freeze: Wrap loaf or individual slices in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to 3 months. Thaw at room temperature.
Nutrition
Calories: 234kcal | Carbohydrates: 33g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 37mg | Sodium: 216mg | Potassium: 177mg | Fiber: 3g | Sugar: 21g | Vitamin A: 128IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg