Chocolate Zucchini Bread

We’re thrilled to share a unique and delicious recipe that combines dessert-like decadence with nutritional goodness: Chocolate Zucchini Bread. Yes, we’ve crafted a sweet, moist loaf that’s gluten-free, packed with nutrients, and sure to satisfy your chocolate cravings!

Back in the day, our dear family friend Candy would make this bread all the time! It was a huge kid favorite and no kid ever complained there was zucchini in the bread!  Once we were diagnosed gluten free, I played with the recipe and also wanted to limit the refined sugars. Once coconut sugar became readily available, I started using it.

Zucchini is one of these versatile vegetables with a lot of wonderful beneficial qualities. Hi in essential nutrients, antioxidants, heart and digestive health, its also a very easy to add into most recipe kind of vegetable! Add it into desserts, pancakes or waffles, home fries, taco hash, nachos, salads, whatever your fancy. 

For all you chocolate lovers, you’ll want to try baking another great chocolate zucchini recipe! Pegs Double Chocolate Zucchini Brownies! Moist, rich and delicious! 

Have other questions about our Chocolate Zucchini Bread recipe? Feel free to drop them in the comments or reach out to us directly!

Happy baking!

Pegs and Megs♥️

FAQ’s for baking Chocolate Zucchini Bread

Can I taste the zucchini in the bread?

No, you can’t taste the zucchini. It adds to the bread’s moistness and nutritional benefit, but doesn’t have a strong flavor, so it’s hidden by the rich chocolate taste.

Can I make this bread vegan?

Yes, you can substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) to make a vegan version of this bread.

Can I use other types of flour?

Yes, but remember that substituting the gluten-free all-purpose flour with a different flour such as a super fine almond flour can work, however it might change the texture and taste of the bread. If you’re not following a gluten-free diet, you can use regular all-purpose flour.

Can I freeze this bread?

Yes, this bread freezes well. Once it has cooled completely, slice it and store the slices in a freezer-safe container. They can be frozen for up to 3 months.

What can I use instead of refined sugars?

You can use coconut sugar, or Golden Monk fruit. However, keep in mind that using a different sweetener can slightly alter the taste and texture of the bread.

Print
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Chocolate Zucchini Bread

Ingredients

Scale

Dry Ingredients: Mix together well, and set aside.

  • 1 C Flour (Pamela’s baking flour, Bob’s Red Mill, for GF )
  • 1/2 C Cocao (If you have cocoa powder that works too)
  • 1/4 C Coconut flour (for high altitude)
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon

Wet Ingredients: Blend together well in a large bowl.

  • 1/2 C applesauce
  • 1 extra large egg or 2 small eggs
  • 1/2 C brown sugar or coconut sugar
  • 1/2 C Cane sugar
  • 1 tsp vanilla

 

 

Instructions

  1. Pre-heat oven to 350.
  2. Grease loaf pan with coconut oil, ghee or butter.
  3. Mix together all dry ingredients. Blend together all wet ingredients. Slowly add dry to wet.
  4. Last: Stir in: 1 ½ Cups grated zucchini (dark green best, but any squash will do) and 1 Cup Enjoy Life chocolate chunks or chocolate chips
  5. Bake in Pre-heated 350 degree oven for 30-40 minutes.
  6. Check after 30 but remember chocolate chips can fool you… try not to determine doneness if when you insert a knife or skewer it comes out wet.  Feel top of loaf for firmness too. Bread will be moist. This recipe works well if made into muffins; makes a dozen muffins plus a mini loaf.

Notes

FAQ’s for baking Chocolate Zucchini Bread

Can I taste the zucchini in the bread?

No, you can’t taste the zucchini. It adds to the bread’s moistness and nutritional benefit, but doesn’t have a strong flavor, so it’s hidden by the rich chocolate taste.

Can I make this bread vegan?

Yes, you can substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) to make a vegan version of this bread.

Can I use other types of flour?

Yes, but remember that substituting the gluten-free all-purpose flour with a different flour such as a super fine almond flour can work, however it might change the texture and taste of the bread. If you’re not following a gluten-free diet, you can use regular all-purpose flour.

Can I freeze this bread?

Yes, this bread freezes well. Once it has cooled completely, slice it and store the slices in a freezer-safe container. They can be frozen for up to 3 months.

What can I use instead of refined sugars?

You can use coconut sugar, or Golden Monk fruit. However, keep in mind that using a different sweetener can slightly alter the taste and texture of the bread.

  • Author: Curry Girls Kitchen
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Zucchini Bread

Ingredients

Scale

Dry Ingredients: Mix together well, and set aside.

  • 1 C Flour (Pamela’s baking flour, Bob’s Red Mill, for GF )
  • 1/2 C Cocao (If you have cocoa powder that works too)
  • 1/4 C Coconut flour (for high altitude)
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon

Wet Ingredients: Blend together well in a large bowl.

  • 1/2 C applesauce
  • 1 extra large egg or 2 small eggs
  • 1/2 C brown sugar or coconut sugar
  • 1/2 C Cane sugar
  • 1 tsp vanilla

 

 

Instructions

  1. Pre-heat oven to 350.
  2. Grease loaf pan with coconut oil, ghee or butter.
  3. Mix together all dry ingredients. Blend together all wet ingredients. Slowly add dry to wet.
  4. Last: Stir in: 1 ½ Cups grated zucchini (dark green best, but any squash will do) and 1 Cup Enjoy Life chocolate chunks or chocolate chips
  5. Bake in Pre-heated 350 degree oven for 30-40 minutes.
  6. Check after 30 but remember chocolate chips can fool you… try not to determine doneness if when you insert a knife or skewer it comes out wet.  Feel top of loaf for firmness too. Bread will be moist. This recipe works well if made into muffins; makes a dozen muffins plus a mini loaf.

Notes

FAQ’s for baking Chocolate Zucchini Bread

Can I taste the zucchini in the bread?

No, you can’t taste the zucchini. It adds to the bread’s moistness and nutritional benefit, but doesn’t have a strong flavor, so it’s hidden by the rich chocolate taste.

Can I make this bread vegan?

Yes, you can substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) to make a vegan version of this bread.

Can I use other types of flour?

Yes, but remember that substituting the gluten-free all-purpose flour with a different flour such as a super fine almond flour can work, however it might change the texture and taste of the bread. If you’re not following a gluten-free diet, you can use regular all-purpose flour.

Can I freeze this bread?

Yes, this bread freezes well. Once it has cooled completely, slice it and store the slices in a freezer-safe container. They can be frozen for up to 3 months.

What can I use instead of refined sugars?

You can use coconut sugar, or Golden Monk fruit. However, keep in mind that using a different sweetener can slightly alter the taste and texture of the bread.

  • Author: Curry Girls Kitchen
2 comments on "Chocolate Zucchini Bread"
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    […] to have fresh-baked treats waiting for us when we got home from school. One of our favorites was Gluten Free Chocolate Chip Zucchini Bread. With school back in session, we created a Chocolate Zucchini and Spring Mix Smoothie recipe with […]

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