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This gluten-free chocolate zucchini bread has simple, yummy ingredients. Here’s what you need: - 1 cup grated zucchini (about 1 medium zucchini) - 1/2 cup unsweetened cocoa powder - 1 cup gluten-free all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup granulated sugar - 1/4 cup brown sugar, packed - 1/2 cup vegetable oil or melted coconut oil - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup chocolate chips (dairy-free if needed) - Optional: 1/4 cup chopped walnuts or pecans for added crunch You can swap some ingredients if you need to. Here are a few ideas: - Gluten-Free Flour: Use almond flour or oat flour for a different flavor. - Cocoa Powder: Carob powder can replace cocoa for a unique taste. - Sugars: Coconut sugar works well instead of granulated sugar. - Oil: If you want, use applesauce instead of oil for a lighter loaf. - Eggs: A flax egg (1 tablespoon ground flaxseed with 2.5 tablespoons water) can replace eggs. Each slice of this bread is tasty and gives you a nice treat. Here’s what you get per slice: - Calories: 200 - Protein: 3g - Fat: 10g - Carbohydrates: 28g - Fiber: 2g - Sugar: 10g Enjoy this bread knowing it has some good stuff in it! Check out the Full Recipe for more details on how to make this delightful dish. To make gluten-free chocolate zucchini bread, start with simple steps. Gather your ingredients first. You will need grated zucchini, gluten-free flour, cocoa powder, eggs, oil, and more. Prepare your loaf pan by greasing it or lining it with parchment paper. Preheating your oven to 350°F (175°C) is key for good baking. 1. Grate the Zucchini: Take one medium zucchini and grate it. Place it in a bowl with a pinch of salt. Let it sit for about 10 minutes. This helps to remove excess moisture. 2. Combine Dry Ingredients: In a large bowl, mix the gluten-free flour, cocoa powder, baking soda, baking powder, and salt. Whisk until they blend well. 3. Mix Wet Ingredients: In a separate bowl, whisk the granulated sugar, brown sugar, oil, eggs, and vanilla extract. Blend until smooth. 4. Combine Mixtures: Slowly fold the dry mixture into the wet mixture. Mix until just combined. The batter should be thick but still lumpy. 5. Add Zucchini and Chocolate: Gently fold the drained zucchini and chocolate chips into the batter. If you like, add nuts for extra crunch. 6. Pour and Spread: Pour the batter into your prepared loaf pan. Spread it evenly across the pan. 7. Bake: Place the pan in the oven. Bake for 50 to 60 minutes. Check for doneness with a toothpick in the center. It should come out clean. 8. Cool: Remove the bread from the oven. Let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool fully. - Check Doneness Early: Start checking the bread around the 50-minute mark to avoid overbaking. - Moisture Matters: Make sure to drain the zucchini well. Too much moisture can make the bread soggy. - Don’t Overmix: Mixing too much can make the bread dense. Mix just until combined. - Serve Warm: This bread tastes great warm. You can also dust it with powdered sugar or add whipped cream for extra flavor. For the complete recipe, feel free to explore the Full Recipe and enjoy making this delightful treat! When picking zucchini, look for firm ones. They should be small to medium-sized. Big zucchinis often have more seeds and less flavor. Check the skin for shiny, smooth spots. Dull skin can mean it's overripe. Fresh zucchini adds moisture to your bread, making it extra tasty. One common mistake is not draining the zucchini. Excess moisture can make your bread too wet. Always squeeze out extra water after grating. Another mistake is overmixing the batter. This can lead to a dense bread. Mix just until combined for a light texture. Lastly, do not skip the baking time check. Start checking your bread around the 50-minute mark to avoid overbaking. You can add spices like cinnamon or nutmeg for warmth. A teaspoon of espresso powder boosts the chocolate flavor. Chopped nuts, like walnuts or pecans, add crunch. If you're feeling adventurous, try adding a splash of orange zest for a fruity twist. These simple add-ins make your gluten-free chocolate zucchini bread even more delightful! For the complete recipe, check the Full Recipe section. {{image_2}} You can easily make this bread vegan. Instead of eggs, use flaxseed meal. Mix 1 tablespoon of flaxseed with 3 tablespoons of water. Let it sit for a few minutes until it thickens. This mix works great as an egg substitute. You can also swap vegetable oil for applesauce. It adds moisture and a hint of sweetness. Want to change things up? Try adding different flavors! For a mint twist, use peppermint extract instead of vanilla. This gives your bread a fresh taste. If you love coffee, add a shot of espresso powder. Just a teaspoon can enhance the chocolate flavor. You can even mix in some orange zest for a bright touch. Boost the nutrition of your bread by adding superfoods. Chia seeds are a great choice. They add fiber and healthy fats. Just mix in a few tablespoons into the batter. Hemp hearts are another option. They add a nutty flavor and extra protein. Both of these ingredients fit well into the recipe. They make your bread even more delightful. For the full recipe, follow the steps outlined above to enjoy this delicious treat! To keep your gluten-free chocolate zucchini bread fresh, store it at room temperature. Wrap it in plastic wrap or aluminum foil. This keeps moisture in and prevents it from drying out. You can also place it in an airtight container. For best results, enjoy it within three to four days. Freezing is a great way to save leftovers. First, let the bread cool completely. Slice it into pieces for easy thawing. Wrap each slice tightly in plastic wrap, then place them in a freezer bag. This keeps them fresh for up to three months. Label the bag with the date to track freshness. To enjoy your frozen bread, take out a slice and let it sit at room temperature for about 30 minutes. You can heat it in the microwave for about 10-15 seconds. For a crispier texture, toast it in a toaster oven for a few minutes. This keeps the bread warm and delicious. Enjoy your treat with a pat of butter or a sprinkle of powdered sugar. No, you cannot use regular flour. This recipe needs gluten-free flour for best results. Regular flour has gluten, which will change the texture. Gluten-free flour blends work well to mimic the structure of wheat flour. Look for blends made for baking. Check the bread after 50 minutes. Insert a toothpick into the center. If it comes out clean, the bread is done. If it has batter on it, bake a bit longer. The bread should feel firm to the touch. It will continue to cook slightly after you take it out. You can use a few options for eggs. A popular choice is a flax egg. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes until it thickens. You can also use applesauce or mashed banana. Use 1/4 cup for each egg. Each option adds moisture and helps bind the ingredients together. This guide covered key points for making delicious chocolate zucchini bread. We explored ingredients, simple steps, and important tips. You learned how to avoid common mistakes and enhance flavors too. Consider the variations and storage methods to keep your bread fresh. With these insights, you can bake with confidence and creativity. Enjoy the process, and don't be afraid to experiment. Your next batch will be both tasty and fun to make!

Gluten-Free Chocolate Zucchini Bread

Indulge in the heavenly flavors of Decadent Chocolate Zucchini Bread! This easy-to-follow recipe combines nutritious zucchini with rich cocoa for a moist, guilt-free treat. Perfect for dessert or a quick snack, this gluten-free delight is sure to impress. Ready in just over an hour, you’ll love every bite. Click through to explore the full recipe and discover tips for serving this delicious bread that your friends and family will crave!
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Ingredients
  

1 cup grated zucchini (about 1 medium zucchini)

1/2 cup unsweetened cocoa powder

1 cup gluten-free all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/2 cup vegetable oil or melted coconut oil

2 large eggs

1 teaspoon vanilla extract

1/2 cup chocolate chips (dairy-free if needed)

Optional: 1/4 cup chopped walnuts or pecans for added crunch

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

    In a medium bowl, combine the grated zucchini with a pinch of salt and set it aside to drain for about 10 minutes. Once drained, gently press to remove any excess moisture.

      In a large bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt until well combined.

        In another mixing bowl, combine the granulated sugar, brown sugar, oil, eggs, and vanilla extract. Whisk until smooth and creamy.

          Gradually fold the dry ingredients into the wet ingredients until just combined. Take care not to overmix; the batter should be thick but slightly lumpy.

            Gently fold in the drained zucchini and chocolate chips (and nuts if using) until evenly distributed.

              Pour the batter into the prepared loaf pan and spread it out evenly.

                Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Start checking around the 50-minute mark.

                  Once baked, remove from the oven and let the bread cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour 10 minutes | 8 servings

                      - Presentation Tips: Serve slices warm or at room temperature. Dust with powdered sugar for a beautiful finish or top with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert option!