Zucchini works so well with chocolate recipes. This easy gluten-free quick bread recipe will become a favorite of yours.
(Now just being honest….this has been sitting in my draft que for too long. Nate and I went to Florida for a week to visit Grandma and ended up staying for two. It was a great trip but we were so busy! I know zucchini season is coming to a close. I debated about saving it for Christmas treats but it is just too good to keep from you. You can still run out and get some zucchini just to make this bread. I’m making another loaf very soon.)
Back to the post…
Christianne, a sweet New Orleans gal, asked me a few months ago if I would be open to using coconut flour. Little did she know that behind the scenes I’d been playing around with some of Kelly’s recipes. My friend, The Spunky Coconut, uses coconut flour better than anyone else. Period. So, I decided I would take my cues from her.
And, gosh, it’s paid off! My coconut flour recipes turn out so much like wheat-based baking that it shocks me.
This recipe also uses King Arthur’s gluten-free brown rice flour. I love how well it bakes!
This double chocolate zucchini bread is moist, just sweet enough, and the perfect texture to hold a piece in your hand or eat with a fork. It’s not heavy and eggy like many coconut flour recipes can be.
It has the same addictive quality as the vegan pumpkin bread that I made while I was pregnant. So, you might want to share it with a friend or take it to work lest you eat most of it all on your own. Just a suggestion.
Other Zucchini Recipes:
- Curried Zucchini Soup from SS&GF
- Vegan Zucchini Pancakes from She Let Them Eat Cake
- Garden Fresh Zucchini Cookies from SS&GF
- Chocolate Zucchini Breakfast Bread from The Balanced Platter
Got a favorite zucchini recipe? Share it in the comments – we can never have enough veggies in our dessert!
A perfectly sweet loaf of gluten-free double chocolate zucchini bread. Simple recipe to make.
Ingredients
- 1/2 cup (36 grams) cocoa powder
- 1/4 cup (33 grams) coconut flour
- 1/4 cup (27 grams) quinoa flour or King Arthur Brown Rice Flour
- 1/4 cup (30 grams) tapioca starch
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon espresso powder
- 1/4 teaspoon xanthan gum
- 3 large (155 grams) eggs
- 1/4 cup (74 grams) honey
- 1/4 cup (40 grams) coconut palm sugar
- 1/2 cup (105 grams) coconut oil, melted
- 2 teaspoons (8 grams) vanilla extract
- 1/4 teaspoon liquid vanilla stevia
- 2 cups (190 grams) unpeeled, grated zucchini (use large holes on box grater)
- 1/2 cup (75 grams) carob chips
Instructions
- Preheat the oven to 350 degrees F.
- Grease an 8- x 4-inch loaf pan. Line with parchment paper. Grease the paper.
- Sift together the cocoa powder, coconut flour, quinoa flour or brown rice flour, tapioca starch, sea salt, baking powder, baking soda, espresso powder, and xanthan gum.
- Whisk together the eggs, honey, coconut palm sugar, coconut oil. vanilla extract, and liquid vanilla stevia.
- Add the wet ingredients to the dry ingredients. Mix until combined.
- Stir in grated zucchini and carob chips.
- Turn into prepared pan.
- Bake for 45 - 55 minutes or until just a few moist crumbs stick to a toothpick when inserted in the center of the loaf.
- Let cool in the pan for 20 minutes then remove and let cool completely on a baking rack.
- Store in an airtight container in the refrigerator. This loaf also freezes well.
Notes
The espresso powder enhances the flavor of the chocolate. It is undetectable in the final product. It can be omitted if desired.
Dominick Cura
posted on September 13, 2012 at 8:44 am
Mmm That sounds good! I never thought of putting chocolate, wait no, double chocolate in zucchini bread! : )
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Amy Reply:
September 17th, 2012 at 8:30 pm
@Dominick Cura, You’ve got to try it. It is fabulous!!!
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Dominick Cura Reply:
September 17th, 2012 at 10:05 pm
@Amy, I will, but first I have to bake a cake for my mom’s b-day, but I will after for sure!
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creative mind
posted on September 13, 2012 at 11:38 am
yummy! im trying many different recipes that fit my candida diet and this one is definitly going to be on my “to try” list! thanks
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Amy Reply:
September 17th, 2012 at 8:30 pm
@creative mind, Let me know how it turns out!
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Maggie
posted on September 13, 2012 at 12:18 pm
This looks like a fab bread Amy. The nice thing about zucchini is you can grab it any time of year
Thanks for sharing my pancakes. xo
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Amy Reply:
September 17th, 2012 at 8:29 pm
@Maggie, Yes, but I wish I could grow it. And, I do think it’s better when it’s in season, like all veggies. But, I think this will make a fabulous hostess gift during the holiday season.
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Beth @ Tasty Yummies
posted on September 13, 2012 at 12:25 pm
Woah this looks amazing. I am with you chocolate and zucchini were just meant to go together. Absolutely perfection!
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Amy Reply:
September 17th, 2012 at 8:28 pm
@Beth @ Tasty Yummies, Yes! I think cookies might be in order next…
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Donna Hann @ The Culinary Artist
posted on September 13, 2012 at 1:00 pm
I have used my mother-in-law’s recipe for chocolate zucchini bread for years. I haven’t made it since our family went gluten & dairy free, though. Now that one of my kiddos is sugar free, too, it has gone even farther down on my list of things to recreate. Thanks so much for creating a recipe using honey, coconut palm sugar, and coconut oil – some of my very favorite “go-to’s”. Just printed the recipe. Thanks.
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Amy Reply:
September 17th, 2012 at 8:28 pm
@Donna Hann @ The Culinary Artist, They’re my favorite, too!
Let me know how it compares to your mother-in-law’s recipe.
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Alyssa | Queen of Quinoa
posted on September 13, 2012 at 1:23 pm
Mmmm!! I’ve been waiting for this one
Looks awesome and I love the idea of using quinoa flour and coconut flour. I just made a seriously delicious coffee cake with this combo – it’s great!
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Amy Reply:
September 17th, 2012 at 8:27 pm
@Alyssa | Queen of Quinoa, It’s so funny that we both made this recipe at almost the same time. On the same wavelength, huh?
xoxo!!
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Tana pender
posted on September 13, 2012 at 2:43 pm
Where do I find quinoa flour? or do I make it myself from the grain? Thanks!
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Amy Reply:
September 17th, 2012 at 8:26 pm
@Tana pender, You can get quinoa flour from iHerb.com – use coupon code SIR086 to get $5 off your first order. Or, look at your local Whole Foods if you have one close by.
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Karin Catalano
posted on September 13, 2012 at 4:49 pm
I saw the mention of brown rice flour but do not see it listed as an ingredient. I love your recipes!
Thanks.
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Amy Reply:
September 17th, 2012 at 8:24 pm
@Karin Catalano, I updated the recipe…so sorry!
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InTolerant Chef
posted on September 13, 2012 at 5:37 pm
What great way to use zucchini! It’s always hard by the end of the season to keep it appetizing- funny considering how excited I am when I find the first flowers big enough for stuffing, and steam the first batch of tiny finger sized zucchini of the year
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Amy Reply:
September 17th, 2012 at 8:24 pm
@InTolerant Chef, I have never been able to grow it. Ugh. So jealous!!
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Zoe
posted on September 14, 2012 at 3:19 pm
I’ve yet to make chocolate zucchini bread, but this looks like a winner, Amy! I imagine the quinoa flour would also be quite good with the chocolate, in a small amount. (I’ve made crepes before with quinoa flour and cocoa powder, posted on my blog.) I’ve scanned the ingredient list over and over to see if I missed it, but the brown rice flour doesn’t seem to be listed?
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Amy Reply:
September 17th, 2012 at 8:23 pm
@Zoe, I know! You can use quinoa flour or brown rice flour. Sleep deprivation….
xoxo!
Amy
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Sharma
posted on September 14, 2012 at 6:29 pm
Hi just found out my daughter cant have gluten, peanuts,or sugar.Im having a real hard time finding things for her to eat!Specially at school,was wondering if u have any yummy school lunch ideas for her?Any ideas would be much appreciated!
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Heather
posted on September 15, 2012 at 10:52 am
I just made this last night! Thanks so much for posting
I altered it a little, using what I had in my kitchen, but it’s still really good! I used teff flour instead of quinoa, added an extra tablespoon of honey to sub for the stevia, and used bittersweet chocolate chips. Definitely a winner!
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Amy Reply:
September 17th, 2012 at 8:23 pm
@Heather, So glad you like it! Yum!! Teff is one of my favorites – it is especially good with chocolate.
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Laura
posted on September 15, 2012 at 11:01 am
This bread tastes delicious. However, even after letting it cook much longer then called for it is very wet in the middle. Too much oil? Did you let your zucchini drain more than I did? Are my eggs too large? So many variable…it does taste good. Was there supposed to be rice flour in there?
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Amy Reply:
September 17th, 2012 at 8:13 pm
@Laura, Did you pack the zucchini in the measuring cup? That might be it. I don’t pack it. I just put it in the measuring cup. I did forget to put ‘quinoa flour or brown rice flour’ but you can use either. I used large eggs but don’t think extra large would cause a big issue.
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Laura
posted on September 15, 2012 at 11:07 am
Now I am really wondering if it is missing the rice flour…otherwise I will try it again sometime.
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Kathleen
posted on September 15, 2012 at 8:56 pm
I thought this was a sugar free recipe and was so excited, but it has honey AND coconut palm sugar. Hmmmm in my little sugar free world those are still sugar. For a recovering sugar addict those will still set up the awful cravings. I will try this recipe with Just Like Sugar and let you know how it is sugar free! I needed something to do with my farmer’s market Zucs! Thanks!
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Amy Reply:
September 17th, 2012 at 8:12 pm
@Kathleen, If you look at the sub-title of my blog is says ‘refined sugar-free’ – I don’t use any cane sugar products. That is the problem for me. I am able to use honey and coconut palm sugar, both of which are unrefined, with no problem. Of course I use them in moderation, as one should do with all sweets. I have never tried Just Like Sugar. Looking forward to hearing your results!
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Laura
posted on September 17, 2012 at 8:20 pm
Still wondering if it needed any rice flour……
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Rachel @ Almonds and Avocados
posted on September 17, 2012 at 8:22 pm
Oh my goodness! I have tons of zucchini just sitting in my fridge and waiting to be used–THIS is what I’ll be making! It’s funny, I never would have thought that zucchini and chocolate could be so good together, but they’re a match made in heaven
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Laura
posted on September 17, 2012 at 8:22 pm
Okay, thanks for the reply. If I make it again, I may just cut back on the liquid. Otherwise it was a big hit. I brought it to a picnic and it didn’t come home.
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Alisa
posted on September 18, 2012 at 11:45 am
Oh wow, my husband would SO love this bread. It looks amazing too Amy!
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Kim-Cook It Allergy Free
posted on September 18, 2012 at 11:46 am
I love this recipe, Amy!! And I am also so amazed at how well coconut flour works in recipes. I made banana bread with it last week and my neighbors did not believe me when I said it was not only gluten-free, but also grain-free.
And I have to agree with you that chocolate goes so well with zucchini. Not even sure how that works. LOL But it does. I also love making my zucchini bread with pineapple. Not sure how that pairing works either, but it is a fun surprise that it does.
Great recipe. Will so be trying it!
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Amy Reply:
September 21st, 2012 at 10:53 am
@Kim-Cook It Allergy Free, I know you love zucchini and pineapple because it shows up on your blog. I always forget about the pineapple. But you’re right, it’s fabulous.
xoxo,
Amy
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Bari Bell
posted on September 18, 2012 at 12:02 pm
I am going to make this bread. Looks wonderful! Do I have to use the King Arthur brown rice flour, or would Hodgson Mill work just as well?
Thanks!
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Amy Reply:
September 21st, 2012 at 10:52 am
@Bari Bell, King Arthur flour is very finely ground and does not have a gritty quality. I have never tried Hodgson Mill’s brown rice flour so you’ll have to test it out and report back.
Hugs!
Amy
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Stephanie
posted on October 2, 2012 at 3:50 pm
This is unreal! Thanks!
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Bari Bell
posted on October 3, 2012 at 6:54 am
It was awesome, even with the Hodgson Mill flour! I have to confess, I used semi-sweet chocolate chips. Thanks for the yummy recipe!!
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Amy Reply:
October 10th, 2012 at 10:44 pm
@Bari Bell, Thanks, Bari! How are you???
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Domonique
posted on October 6, 2012 at 9:31 pm
Hi,
I like this recipe a lot. Its really easy to make and the consistency is great. I’d never know it was gluten free if I hadn’t been baking it myself. I made 2 of these loaves though and have noticed a surprising bitter taste. I’m new to gf and sf baking and am wondering if using regular liquid Stevia instead of vanilla Stevia is the cause of the bitterness. Any thoughts or advice would be welcome. Also, instead of using Stevia could I use extra honey or coconut palm sugar?
Thanks so much!
D
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Amy Reply:
October 10th, 2012 at 10:38 pm
@Domonique, Vanilla stevia is much better for baking. And, the brand you use matters. I like NuNaturals but have also heard from many people that KAL is a great brand. You’d have to use a good amount of coconut palm sugar to make up for the extra sweetness. I wouldn’t use honey – too much liquid.
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Domonique Reply:
October 11th, 2012 at 10:49 am
@Amy, Thanks, I appreciate the advice!
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Bari Bell
posted on October 7, 2012 at 8:05 am
I used regular stevia drops, but no bitter taste.
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Domonique Reply:
October 7th, 2012 at 10:08 am
Good To know. Next time I’ll be extra cautious with it. Maybe I wasn’t as precise with the measurement as I thought I was. @Bari Bell,
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aubrey
posted on March 13, 2013 at 8:41 am
hi, this looks divine, wondering if concentrated stevia powder would be interchangable with the liquid type? thanks so much!
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Amy Reply:
March 17th, 2013 at 10:42 pm
@aubrey, You might need a little more. I find that the liquid has a better over-all taste once baked. It’s smoother.
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Diane Boardman
posted on April 18, 2013 at 8:48 pm
My husband cannot have honey due to diabetes. What can be substituted for the honey?
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Amy Reply:
April 19th, 2013 at 12:11 pm
@Diane Boardman, You can use any liquid sweetener that has a similar consistency. What kind of sweeteners can your husband use?
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Diane Boardman Reply:
April 20th, 2013 at 9:43 am
@Amy, So far he has just avoided anything sweetened or used limited amounts of granulated stevia. We are new at this and still in a learning curve. If I use a dry/granulated sweetener, will it cause the end result to be dry? I have not purchased a liquid sweetener yet. We are trying to use natural sweeteners & avoid gluten, hoping for an impact on weight loss.
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Amy Reply:
April 21st, 2013 at 6:39 pm
@Diane Boardman, The liquid does add moisture, so I don’t think you could sub it out one to one without reworking the recipe.
Stephanie
posted on May 1, 2013 at 11:38 pm
Thanks for this recipe! I was skeptical at first because this is my first attempt at baking with stevia. I am trying to cut back on sugar and dreading this!!! But I followed your recipe and it turned out great. Thank you!!!! My kids even liked it, which shocked me since they are not adventurous eaters.
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Amy Reply:
May 5th, 2013 at 9:53 am
@Stephanie, That’s fabulous news!! How long have you been working on cutting back sugar? I have found that if I tweak the recipe I can use stevia and much less unrefined sugars to make the dessert much healthier.
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