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