Gluten-Free Double Chocolate Zucchini Bread
A rich, moist gluten-free zucchini bread packed with chocolate flavor. Hidden zucchini adds moisture and nutrients without any vegetable taste, making it a guilt-free indulgence.
- Prep Time: 15
- Cook Time: 55
- Total Time: 70
- Yield: 10-12 slices
- Category: Gluten-Free
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Gluten-free measure-for-measure flour: 1 cup (150g)
Cocoa powder: ½ cup (41g)
Baking soda: ¾ teaspoon
Baking powder: ½ teaspoon
Kosher salt: ½ teaspoon
Unsalted butter, softened: 1 cup (226g)
Large eggs: 2
Granulated sugar: 1½ cups (188g)
Light brown sugar: ¾ cup (150g)
Vanilla extract (non-alcoholic): 2 teaspoons
Sour cream: 1 cup (240ml)
Semi-sweet chocolate chips: ¾ cup (90g)
Chopped zucchini (finely grated, no visible chunks): 1 cup (5 oz)
Instructions
Preheat oven to 350°F (175°C)
Line a 9×5-inch loaf pan with parchment paper
Grate zucchini thoroughly and set aside
In a bowl, mix gluten-free flour, cocoa powder, baking soda, baking powder, salt
In another bowl, cream softened butter, granulated sugar, brown sugar, and eggs until smooth
Add non-alcoholic vanilla extract and sour cream to butter mixture
Fold in chocolate chips
Gradually blend wet ingredients into dry ingredients
Stir in zucchini until fully incorporated
Pour batter into prepared pan
Bake 50-60 minutes until toothpick comes clean
Cool in pan 15 minutes before slicing
Notes
For best texture, use finely grated zucchini (no visible chunks)
Sift flour and cocoa powders for smoother batter
Dark chocolate chips (60%+ cacao) enhance flavor complexity
Store in airtight container at room temperature up to 5 days
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg