If you’re searching for a rich, moist treat that’s gluten-free and packed with wholesome goodness, this gluten-free chocolate zucchini bread is about to become your go-to recipe.
Table of Contents
Table of Contents
Chocolate Zucchini Bread and Why You’ll Love This Gluten-Free Version
I still remember the first time I made chocolate zucchini bread. I had extra zucchini from a backyard haul, and my kids were begging for something chocolatey. So I pulled out the grater, grabbed some cocoa, and hoped for the best. The result? A rich, ultra-moist loaf that had them sneaking extra slices before dinner. Now, we make this gluten-free version weekly, and no one can tell it’s healthier.
You’ll love this gluten-free chocolate zucchini bread for a few simple reasons. First, it’s incredibly easy to make — no mixer required, just two bowls. Second, it’s naturally dairy-free (if you use dairy-free chocolate chips), and it’s sweetened with coconut sugar for a more balanced treat. Plus, you’ll never taste the zucchini, but you’ll love the soft texture it brings.
Unlike dry store-bought versions, this loaf bakes up tender and chocolate-rich with the perfect amount of sweetness. If you love baked goods like my blueberry zucchini bread or pineapple zucchini bread, you’ll definitely want to add this one to your regular baking list.
The Secret Ingredient: Zucchini Makes It Moist, Not Veggie-Like
You might wonder — zucchini in chocolate bread? Absolutely. Grated zucchini melts into the batter while baking, adding moisture without altering flavor. It’s the secret to this bread’s tender crumb, and it helps the loaf stay soft for days. Just make sure not to peel the zucchini — the peel adds a bit of texture and color, but it completely disappears once baked.
If you’re looking for more creative ways to use zucchini in baking, you’ll love these zucchini garlic bites or my family-favorite zucchini brownies with chocolate glaze — both kid-approved and easy to prep.
In the next section, we’ll walk through the ingredients and baking process so you can make this gluten-free chocolate zucchini bread from scratch with confidence.
How to Make Gluten-Free Chocolate Zucchini Bread from Scratch
Simple, Whole Ingredients You Likely Already Have
One of the best parts about this gluten-free chocolate zucchini bread recipe is how pantry-friendly it is. You don’t need anything fancy or hard to find. Most of the ingredients are simple, wholesome, and naturally gluten-free. Here’s a quick look at what you’ll need:
- Zucchini: Use fresh, firm zucchini and grate it using the large holes of a box grater. No need to peel.
- Eggs: Three large eggs help bind the bread and give it a tender texture.
- Avocado oil: You can also use melted coconut oil or any neutral baking oil.
- Coconut sugar: A great unrefined sugar option that adds a subtle caramel note.
- Dark cocoa powder: Dutch-processed or alkalized cocoa creates a rich, deep chocolate flavor.
- Vanilla extract: A splash for warmth and flavor balance.
- Gluten-free 1:1 flour blend: Choose a good-quality blend with xanthan gum for structure. Avoid using almond or coconut flour as they behave differently.
- Baking soda & salt: Just a pinch of each helps the loaf rise and balances the sweetness.
- Chocolate chips: Folded into the batter and sprinkled on top for that bakery-style finish.
You can find many of these ingredients used in my chocolate zucchini muffins and carrot apple zucchini bread too — both perfect if you want to mix things up during zucchini season.
Step-by-Step Instructions (No Mixer Needed)
Preheat your oven to 350°F and grease a 9″x5″ loaf pan. Line it with parchment paper so you can lift out the bread easily when it’s done.
1. Mix the dry ingredients:
In a medium bowl, whisk together 1 cup gluten-free flour, 1 tsp baking soda, and 1/2 tsp salt.
2. Blend the wet ingredients:
In a large bowl, combine 3 eggs, 1/2 cup oil, 3/4 cup coconut sugar, 1/2 cup dark cocoa powder, and 1 1/2 tsp vanilla extract. Whisk until smooth.
3. Combine wet and dry:
Stir the dry ingredients into the wet just until a few streaks of flour remain.
4. Fold in zucchini and chips:
Add 1 1/2 cups grated zucchini and 1/2 cup chocolate chips. Gently fold until the batter is evenly mixed.
5. Bake:
Pour the batter into your prepared loaf pan and sprinkle with extra chocolate chips. Bake for 50–60 minutes. A toothpick should come out mostly clean — no wet batter, but a bit of melted chocolate is fine.
6. Cool:
Let the loaf cool in the pan for 15 minutes. Then lift it out with the parchment and place it on a wire rack to cool completely before slicing.
Storage Tip:
Keep leftovers in an airtight container at room temp for up to 3 days, or freeze slices for up to 2 months.
This step-by-step process guarantees a moist, gluten-free chocolate zucchini bread every time. It’s a great base recipe that you can tweak — try using chopped nuts or even swirl in almond butter for a twist.
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Gluten-Free Chocolate Zucchini Bread
This gluten-free chocolate zucchini bread is rich, moist, and easy to make! It’s loaded with chocolate flavor and shredded zucchini for the perfect healthy treat.
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
Ingredients
1 1/2 cups packed grated zucchini (don’t peel)
3 large eggs
1/2 cup avocado oil (or another neutral/melted oil)
3/4 cup coconut sugar (or brown sugar)
1/2 cup dark cocoa powder (Dutch-processed)
1 1/2 teaspoon vanilla extract
1 cup gluten-free measure-for-measure or 1:1 gluten-free flour (120 grams)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips (2–3 Tbsp. set aside)
Instructions
1. Preheat oven to 350°F. Grease and line a 9″x5″ loaf pan.
2. In a medium bowl, whisk gluten-free flour, baking soda, and salt.
3. In a large bowl, whisk eggs, oil, sugar, cocoa powder, and vanilla until smooth.
4. Stir dry ingredients into the wet mixture until almost combined.
5. Fold in zucchini and chocolate chips until evenly mixed.
6. Pour batter into loaf pan, sprinkle remaining chips on top.
7. Bake 50–60 minutes, or until a toothpick comes out with moist crumbs.
8. Cool in the pan 15 minutes, then lift out and cool completely.
Notes
Don’t squeeze all the moisture from the zucchini — it helps the loaf stay moist.
Use a kitchen scale for best results (120g flour).
Store at room temp for 2–3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick Breads, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 14g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
Make the Moistest Gluten-Free Chocolate Zucchini Bread Every Time
How to Avoid Dry Gluten-Free Chocolate Zucchini Bread
If you’ve ever pulled a dry, crumbly loaf out of the oven, you’re not alone. One of the most common complaints about gluten-free chocolate zucchini bread is that it can turn out too dry. Luckily, the solution often lies in a few small adjustments.
The most important factor? Measuring your flour correctly. Use a kitchen scale if you can — 1 cup of gluten-free 1:1 flour should weigh around 120 grams. Scooping directly from the bag often packs in too much, which dries out the batter. Another trick is letting your batter rest for 5–10 minutes before baking. This gives the flour time to absorb moisture evenly.
Also, avoid overbaking. Even just 5 extra minutes can turn your moist loaf into a dry one. Start checking at 50 minutes and test with a toothpick in the center. It should come out with just a few moist crumbs and no wet batter.
Using grated zucchini helps naturally hydrate the batter. Make sure not to squeeze out all the moisture — a little extra water from the zucchini keeps the loaf soft and rich. You’ll also find this same trick used in my zucchini cottage cheese bake and the lemon blueberry zucchini bread recipe — both moist and packed with flavor.
Gluten-Free Baking Tips That Actually Work
Baking gluten-free isn’t just about swapping flour. It’s about working with ingredients in a way that compensates for what gluten would normally do. Here’s how to set yourself up for success every time you bake gluten-free chocolate zucchini bread:
- Use a 1:1 gluten-free flour blend that includes xanthan gum. This ingredient mimics gluten’s elasticity and structure.
- Avoid overmixing the batter. Mix just until combined — gluten-free flours can get gummy if worked too much.
- Let the loaf cool fully before slicing. Gluten-free baked goods need extra time to set up, and slicing too early can make them fall apart.
- Use dark cocoa powder for a richer flavor — it balances well with the natural moisture of the zucchini and the sweetness from the coconut sugar.
- Don’t skip the parchment paper. It helps remove the loaf cleanly from the pan, avoiding crumbles.
These small habits add up to reliable, moist, delicious results. Whether you’re baking for a gluten-free family member or simply trying to lighten up your favorite chocolate treat, these tricks will make your gluten-free chocolate zucchini bread a guaranteed hit.
In the final part, we’ll look at how to serve this delicious loaf, variations you can try, and how to freeze it for later.
High-Protein Gluten-Free Chocolate Zucchini Bread
This version incorporates blended cottage cheese for a significant protein boost and an incredibly moist crumb in your Gluten-Free Chocolate Zucchini Bread. By reducing the oil, we compensate for the extra liquid and fat from the cheese, creating a perfectly balanced loaf.
Ingredients
- 1 1/2 cups packed grated zucchini (do not peel or squeeze out moisture)
- 1/2 cup gluten-free cottage cheese (2% or 4% fat recommended for best texture; ensure your brand is labeled gluten-free)
- 3 large eggs
- 1/4 cup avocado oil (or another neutral/melted oil)
- 3/4 cup coconut sugar (or brown sugar)
- 1/2 cup dark cocoa powder (sometimes labeled alkalized or Dutch-processed)
- 1 1/2 teaspoon vanilla extract
- 1 cup gluten-free measure-for-measure or 1:1 gluten-free flour (120 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips (ensure they are gluten-free), with 2–3 Tbsp. set aside for the top
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease a 9″x5″ loaf pan and line it with parchment paper, leaving some overhang to act as handles.
- Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
- Blend Wet Ingredients: In a blender or food processor, combine the cottage cheese, eggs, avocado oil, coconut sugar, cocoa powder, and vanilla. Blend until the mixture is completely smooth and uniform. This step is crucial to avoid a lumpy texture.
- Combine Wet and Dry: Pour the blended wet ingredients from the blender into a large bowl. Add the dry ingredient mixture to the wet ingredients. Stir with a spatula until just a few floury streaks remain.
- Fold In Zucchini & Chocolate Chips: Add the grated zucchini and the main portion of the chocolate chips to the batter. Fold gently until everything is evenly combined. Do not overmix.
- Bake Zucchini Bread: Pour the batter into your prepared loaf pan and smooth the top. Sprinkle with the remaining chocolate chips. Bake for 55-70 minutes. The loaf is done when a toothpick inserted into the center comes out with moist crumbs attached, but no wet batter. (The added moisture from the cottage cheese may extend the baking time slightly).
- Cool: Let the loaf pan cool on a wire rack for 15-20 minutes. Then, use the parchment paper handles to lift the bread out of the pan and place it directly on the wire rack to finish cooling completely before slicing.
Storage: Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Why These Tweaks Work
- Protein & Moisture: The 1/2 cup of cottage cheese adds a substantial amount of protein and makes the bread incredibly moist and tender.
- Blending is Key: Blending the cottage cheese with the other wet ingredients ensures it incorporates seamlessly, creating a rich, smooth batter and preventing any unwanted curd-like texture in the final product.
- Balancing the Liquids: Because cottage cheese is mostly water and protein, we reduced the oil from 1/2 cup to 1/4 cup. This prevents the batter from becoming too wet, which could lead to a gummy or under-baked loaf.
- Adjusted Bake Time: The increased moisture and density from the cottage cheese means the loaf will likely need a longer time in the oven to cook through. Relying on the toothpick test is more important than ever.
Enjoy your protein-packed and delicious chocolate zucchini bread!other. It’s an easy way to always have a gluten-free treat ready when cravings hit.
Serving and Storage Tips for Maximum Freshness
This gluten-free chocolate zucchini bread is so moist and tender, it’s best sliced once fully cooled. You can serve it plain, slightly warm, or toasted with a touch of butter or vegan spread. For brunch, pair it with a hot cup of coffee or a fruit salad for a balanced plate.
To store, place cooled slices in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual slices in a freezer-safe bag or container for up to 2 months. Just thaw at room temp or reheat briefly in the toaster oven.
If you’re a fan of freezing baked goods for later, you might also love our zucchini brownies with chocolate glaze — they freeze beautifully and satisfy every chocolate craving.
Now that you’ve got the recipe and all the tips, it’s time to answer your most common gluten-free baking questions before we wrap up.
Frequently Asked Questions
Why is my chocolate zucchini bread dry?
Dry chocolate zucchini bread often results from using too much flour or overbaking. For gluten-free recipes, measuring your flour by weight (120g per cup) and using a moisture-rich ingredient like zucchini is key. Avoid squeezing all the water out of the zucchini and check doneness early to avoid drying it out.
What is the secret to gluten-free bread?
The secret is using a quality 1:1 gluten-free flour with xanthan gum and balancing moisture correctly. Gluten-free batters benefit from resting before baking and should not be overmixed. Ingredients like eggs and zucchini help provide structure and moisture, especially in quick breads like gluten-free chocolate zucchini bread.
Can you make zucchini slices with gluten-free flour?
Yes, you can. Gluten-free flour works well for savory zucchini bakes and fritters. Use a blend that includes binding agents, and adjust the moisture content carefully. Recipes like our zucchini cottage cheese bake use this method with great results.
Is chocolate zucchini cake gluten free?
It depends on the recipe. Traditional chocolate zucchini cake contains wheat flour, but you can easily make a gluten-free version by using a 1:1 flour blend. This gluten-free chocolate zucchini bread tastes like cake, with rich chocolate flavor and a soft texture, but it’s also naturally dairy-free and gluten-free.
Conclusion
If you’ve been searching for a rich, moist, and secretly veggie-packed loaf, this gluten-free chocolate zucchini bread is the recipe you need. It’s packed with chocolate flavor, uses simple ingredients, and makes the most of fresh zucchini — no fancy tools or skills required.
Perfect for breakfast, dessert, or an anytime snack, this recipe is a favorite in our home. And with the freezer-friendly option, you can always keep a few slices on hand for when the craving strikes.
Make sure to check out other favorites like our blueberry zucchini bread or carrot apple zucchini bread if you’re in the mood for more sweet, gluten-free goodness.
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