Description
Indulge in the rich, chocolatey goodness of this Gluten-Free Chocolate Zucchini Bread, a delightful treat that combines fresh zucchini with decadent cocoa for a moist and satisfying experience. Perfect for breakfast, dessert, or a midday snack, this recipe is an excellent way to use up surplus zucchini from your garden or local market. With its easy preparation, even novice bakers can whip up this delicious bread in no time. Serve it plain or enhance it with your favorite toppings for an extra special treat.
Ingredients
Scale
- 1 1/2 cups grated zucchini (unpeeled)
- 3 large eggs
- 1/2 cup avocado oil
- 3/4 cup coconut sugar
- 1/2 cup dark cocoa powder
- 1 cup gluten-free flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9"x5" loaf pan.
- In a medium bowl, whisk together gluten-free flour, baking soda, and salt.
- In a large bowl, mix eggs, avocado oil, coconut sugar, cocoa powder, and vanilla until smooth.
- Gradually add dry ingredients to wet ingredients; stir until just combined.
- Fold in grated zucchini and chocolate chips.
- Pour batter into the prepared loaf pan and sprinkle additional chocolate chips on top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool on a wire rack before slicing.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (68g)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg