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.
Thing I do to save money that has everything to do with food:
