Double Chocolate Gluten Free Zucchini Bread

Double Chocolate Gluten Free Zucchini Bread

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!

Overhead view of 2 slices of chocolate zucchini bread

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.

Close up of zucchini bread in loaf pan

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.

Overhead view of chocolate zucchini bread dough in a bowl and in a loaf pan, chocolate zucchini bread in a loaf pan, and a side view of chocolate zucchini bread in a loaf pan

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!

Close top of chocolate zucchini bread on a white surface

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.

3 slices of chocolate zucchini bread on white surface and chocolate zucchini bread in a loaf pan

Like this recipe?

Prep time: Cook time: Yield: 1 standard loaf 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. 


Comments are closed.

  • Alison Stevens
    November 4, 2016 at 9:03 AM

    Well Good Afternoon,
    I just want to say that I used Ghee for this recipe, I also used a mixture of Nicole´s Gluten Free flour combinations as sadly some ingredients are not available here where I live, however I must say it turned out so so moist and an absolute WILL BAKE AGAIN…I also lined my baking tin with ghee and flour and chocolate powder, I also used a Sugar that is from Palm trees (not Palm oil) obviously more expensive than your normal (cheap white sugar) but the flavor is amazing.

  • Alison Stevens
    November 3, 2016 at 12:55 PM

    Well I am about to make this recipe, however I do not use any oil except Coconut or I use Ghee, Canola oil and vegetable oils are all not healthy oils, GMO…I am also amazed that people are still using microwaves…I shall melt the chocolate the way was always done and am sure much healthier way. I love trying out new recipes, and as I had Zucchini left over from my Gluten Free Cauliflower base pizza, then I did not wish to waste as am on a tight budget. I know Nicole says that if you swap any ingredients then you cannot expect the recipe to turn out the same as hers, so watch this space and I shall hope swapping the sugar for Coconut Sugar also will work, as I o not use white or granulated or caster sugar. I shall return with my verdict. Also Nicole I purchased your Gluten Free on a Shoestring Bakes Breads, and am hoping to put together a few nice breads. Thank you.

  • Magda Cabrera
    September 30, 2016 at 9:23 PM

    Are the ingredients being weighed or measured.?

  • Jessie
    September 3, 2016 at 6:10 PM

    Have you tried making this as muffins? I’m curious how to alter baking time. Thanks!

  • Becky
    July 9, 2016 at 2:50 PM

    I’ve been heartbroken over the loss of my mom’s gluteny zucchini bread, and this recipe looks like the answer to my prayers! I have an egg sensitivity…do you think flax, chia, or gelatin eggs could work reasonably well with this recipe?

  • Gail Blackford Humpston
    July 5, 2016 at 9:13 PM

    I have a question. First ingredient is dark chocolate. Do you mean unsweetened baker’s chocolate or something else?

  • RMEgas
    June 30, 2016 at 8:16 PM

    Hi. I live in Ecuador, I follow your blog for three months aprox.. it is great… we don´t have anything like GFflour here.. I use rice flour, Yuca starch, corn starch, quinua flour, others… and add Xantan gum. What combination of flour and starch do you suggest for this recipe.. Thanks a lot and continue with your great job

  • Karyn
    June 27, 2016 at 1:17 AM

    I have a ton of frozen grated zucchini
    Can I use that instead ?

  • niki
    June 26, 2016 at 1:00 PM

    Hi Nicole could I use coconut oil instead? Thanks Niki

  • roastedroot
    June 22, 2016 at 6:56 PM

    The first time I grew a garden, I had no idea what to expect, and ended up with waaaaay too much zucchini…it definitely took over my planter boxes to the extent that we ONLY ended up with zucchini and kale that year. Plus, we’d leave the house for like 6 hours and come home to zucchini the size of our forearms…it was just so out of control! Case in point, I made a TON of zucchini bread, zucchini fritters, and frittatas that year. I’m still recovering, lol. Anyhoo, this recipe is perfection! I’m dying to try it!

    • Mare Masterson
      June 23, 2016 at 12:11 PM

      Zucchini Parmesan is a favorite of mine!

  • Amy Barlow Liberatore
    June 22, 2016 at 12:53 PM

    I am about to be deluged with zucchini and already know we will love this! Thanks, Nicole. I receive your newsletter, and your tips always work. Blessings from a UCC church in Madison, WI. Amy

  • […] I made a decision long ago not to make this a look-what-I-ate-today blog. My recipe development and testing isn’t about me. It’s about you, silly. So what I’m doing today isn’t about, well, my today. Maybe it’s about gluten-free Pop Tarts for your fast-paced tomorrow morning. Or about how to use up the last of summer’s bounty in the perfect gluten-free chocolate zucchini bread. […]

  • candaceiw
    August 12, 2012 at 2:23 PM

    Delicious Nicole…we zuked the neighbors last night and I still have zucchini left over….so I made this today and instead of bread, I put them into muffin tins. I think it is a new favorite! thanks

    • August 12, 2012 at 8:33 PM

      Well done, Candace. There’s always zucchini left over!
      xoxo Nicole

  • Lauren
    August 9, 2012 at 12:24 PM

    So, I’m like that guy with the huge tv, except it is zucchini, and my neighbor who keeps giving it to me, just so happens to be my mother-in-law (that’s right, she lives in the house right next to mine, and can watch us from her window when my kiddos and I play outside). Anyways, initially I was hopeful, both my 5 & 2 year old asked for some zucchini slices with ranch, the only thing that was eaten was the ranch. I’m super glad to have a recipe that will use the zucchini, and that they will eat. With the amount that I have been given (I can’t decline, she insists, and if I still decline, she gives it to my poor husband, who doesn’t know any better) we will be eating this for all 3 meals, for weeks, possibly months….

    • August 9, 2012 at 1:45 PM

      Oh, Lauren, you live next door to your mother-in-law. Zucchinis aren’t really the problem then, are they. :/ Why oh why do zucchini plants have to be so prolific? Maybe next year she can lay off planting the darn things!
      I feel for you, Lauren. :)
      xoxo Nicole

  • Corlissa
    August 7, 2012 at 4:30 PM

    This is a rather unfortunate post (for me)! I had 2 zucchinis that I used up this weekend. Oh, the irony! Especially since neither recipe I tried out was spectacular. One recipe- I actually gave all the muffins away because they were inedible (at least for me). It called for 3 tsp b.p. and 2 tsp soda – it was all I could taste. The other- a loaf recipe, just isn’t “the one.”

    1/1 tsp sounds much more reasonable. …Guess I need to make another trip to get another zucchini or two! So far I haven’t tried a recipe of yours that I didn’t love. :)

    • August 8, 2012 at 1:03 PM

      Oh no a recipe with too much baking soda just tastes horrid. I hope this recipe passes muster, Corlissa!
      xoxo Nicole

  • Allison
    August 7, 2012 at 7:52 AM

    I never buy cookbooks, but I just bought yours because I love your website so much!

    • August 7, 2012 at 11:22 AM

      Hey, thanks, Allison. That really means a lot to me. For real. Thank you so much for the nice note, and your support.
      xoxo Nicole

  • August 6, 2012 at 8:28 PM

    I’m still hoping to get Zuked by someone in the near future, but until then I’ll get some at the farmer’s market this week. I think bittersweet chocolate z bread may beat the chips out, at least for my daughter, who can spot a green vegetable a mile away. Thanks Nicole! As an aside that has nothing to do with zucchinis, I made your insanely delicious and addictive chewy oatmeal chocolate chip cookies today, yum!

    • August 7, 2012 at 11:24 AM

      Dana I would so zuke you if I could. I have a confession about those oatmeal chocolate chip cookies: I love them, but I have almost no idea why they are so, so Internet popular (and they really are!). I tend to think of that recipe as relatively, I don’t know, ordinary. No complaints, though. Just curious is all. Just goes to show you, I am a Bear of Very Little Brain. ;)
      xoxo Nicole

      • August 7, 2012 at 3:02 PM

        How interesting! Maybe because they are such a classic old-fashioned favorite, though I also suspect that the “oatmeal” in oatmeal chocolate chip cookies (versus straight up chip) tricks us into *thinking* it’s healthier :) at least that’s my rationalization!

        • August 8, 2012 at 1:09 PM

          Oats are healthy! I like your thinking, Dana.
          xoxo Nicole

  • candace
    August 6, 2012 at 12:35 PM

    Hello, me again…I made a HUGE mistake the other day while making your chocolate chip zucchini bread. I “halved” the recipe knowing it made two loaves. I did not know if my kids would like it and Lord knows, my hips do not need to eat two loaves of zucchini bread!

    So, I made a single loaf and before I knew it, it was GONE! GONE in that my kids loved it! When I asked, if they liked the zucchini bread…they said, that had zucchini in it??!!

    So, tonight, I am making a full recipe and this recipe as well. I picked 4 HUMGO zucchinis this morning and a canteloupe, but a skunk got to the canteloupe before I did…figures! I’ve yet to pick a tomato for the same reason. I’m glad someone is enjoying the fruits of my labor…

    Thanks for all you do Nicole!

    • August 6, 2012 at 12:49 PM

      I think the main reason to make a full recipe of zucchini bread, Candace, might be so that you really use some serious zucchini. Just north of 1 cup of zucchini just isn’t enough! I’m impressed that you grow cantaloupe – even if the skunks are the only ones eating them. That must be quite a mess – and a disappointment.
      xoxo Nicole

  • Beth
    August 6, 2012 at 11:07 AM

    Thanks so much for this recipe. My husband received a giant zucchini from someone at work. I’ve been reading your recipes for weeks and finally got up the courage to make your Thin Mints. They were absolutely amazing! Better than the “real ones.” You’ve inspired me to bake more.

    • August 6, 2012 at 12:46 PM

      He got zucchini’d! I’m so glad you made the Thin Mints, Beth, and that you enjoyed them. You’re inspired, and that’s the best news a girl like me could hear. :)
      xoxo Nicole

  • Jennifer S.
    August 6, 2012 at 9:54 AM

    I would love some free zucchini if anyone has some!!! Though I did get a handsome bunch last night at a stand for $1. can’t beat that! This looks great. Do you weigh or measure your flour?

    Thanks so much for your recipes!!!

    • August 6, 2012 at 10:06 AM

      Hi, Jennifer,
      I always weigh flour (along with all other dry ingredients wherever practicable). I only include the volume measurements to accommodate readers who prefer to use them. And you’re welcome. :)
      xoxo Nicole

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