This moist and fudgy double chocolate gluten free zucchini bread will have you wondering how it’s possible that there are 2 cups of grated vegetables hidden inside!
If you were thinking of giving me a gift (aw, shucks), keep your zucchini to yourself, brother. And I say that with l-o-v-e. I love you enough to tell you that I don’t want your zucchini. I’m fully expecting to have my own problems all.summer.long.
I have heard of people who try to grow zucchini … and can’t. We have never, ever had that problem. Our problem has always been that, no matter how many we plant, we have a bumper crop. If you are anything like me, this chocolate gluten free zucchini bread is just the salvation you’re looking for.
Zucchini isn’t my absolute favorite vegetable for just plain eating, no sir. I don’t care for it grilled, and I’d rather not eat it raw. But for baking? It’s a wonder. Summer’s pushiest vegetable stores moisture like nobody’s business, waiting to release that moisture at just the right moment during baking. The final baked result is just as rich and fudgy as it looks.
And in case you were worrying over whether or not your vegetable-hating family and friends might turn it away, zucchini-packed baked goods taste nothing like zucchini.
Since the eggs are blended with the oil and some of the zucchini, this chocolate zucchini quick bread even gets that lovely crackly crust that the very best brownies have. According to The Kitchn, that crackly crust on brownies is actually a meringue, made from beaten egg whites and sugar, and it happens when you beat your eggs quite a lot. So blend away!
I first published this recipe on the blog in 2012 (!), and it was rather a different recipe. It made two loaves, since my old, old pre-GF recipes for zucchini breads always made two loaves. And it relied mostly upon melted chocolate, almost to the complete exclusion of cocoa powder. It was a lovely loaf, but this recipe is, well, better. Now, the deep chocolate flavor comes mostly from cocoa powder, there is considerably less oil in the loaf, and … one loaf at a time. The way nature intended.?
P.S. Here’s my more traditional recipe for gluten free zucchini bread, hold the chocolate.
Double Chocolate Gluten Free Zucchini Bread
2 ounces dark chocolate, chopped
1 1/2 cups (210g) all purpose gluten free flour (I used Better Batter)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup (20 g) unsweetened natural cocoa powder
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (200g) granulated sugar
4 ounces semi-sweet chocolate chips
2 cups (200 g) grated fresh zucchini
2 eggs (100 g, weighed out of shell) at room temperature, beaten
6 tablespoons (84 g) neutral oil (canola, vegetable, grapeseed or peanut oil all work)
1 teaspoon pure vanilla extract
Preheat your oven to 325°F. Grease and line a standard 9-inch x 5-inch loaf pan and set it aside. In a small microwave-safe bowl, place the chopped chocolate and microwave in 30-second bursts at 60% power, stirring in between, until smooth. Set the chocolate aside to cool briefly.
In a large bowl, place flour, xanthan gum, cocoa powder, salt, baking soda, baking powder, and granulated sugar, and whisk to combine. Place the chocolate chips in a separate small bowl, add 1 teaspoon of the dry ingredients to the chips and toss to combine. Set the chips aside. Add 1 1/2 cups (150 g) of the grated zucchini to the dry ingredients and stir to combine, breaking up any clumps of grated zucchini. In a blender or food processor, place the remaining 1/2 cup (50 g) grated zucchini, eggs, oil and vanilla, and blend or process until smooth. Add the melted chocolate, and blend once more to combine.
Create a well in the center of the bowl of dry ingredients, pour in the wet ingredients and mix to combine. The batter will be soft. Add all but a few of the chocolate chips and reserved dry ingredients to the batter, and stir until the chips are evenly distributed throughout. Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula. Sprinkle the remaining chocolate chips evenly on top and press gently to help them adhere.
Place the loaf pan in the center of the preheated oven, and bake, rotating once, until a toothpick inserted in the center of each loaf comes out clean (about 50 minutes). Remove the pan from the oven and allow to cool for at least 20 minutes in the loaf pan before transferring a wire rack to cool completely. Slice and serve.
Recipe first published on the blog in 2012 (!), when my husband nearly buried me alive in our garden’s zucchini until I baked my way out. Ingredients and method modified, photos all new.