Gluten-Free Double Chocolate Zucchini Bread

slices of chocolate zucchini bread on a wire rack.

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!

Course Bread, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 50

Total Time 1 5

Author Erin Collins

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.

Video

Notes

Gluten-Free: Use a high-quality gluten-free flour that contains xanthan gum.

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