Gluten-Free Chocolate Zucchini Bread
Our family doesn’t follow a gluten-free diet, but we have plenty of friends who do. Because of this, I have an assortment of gluten-free baking products in my pantry. The only problem is, it never seems to be the perfect combination for whatever recipe I decide to make. I’m always missing some random ingredient like xanthan gum or potato starch.
FoodDay ran this recipe for gluten-free chocolate zucchini bread from Portland’s own Back to Eden Bakery in March. I almost skipped it because zucchini isn’t on my radar in the spring, but one thing caught my eye. It only calls for one gluten-free specific item! Everything else on the ingredient list for this zucchini bread are just basic staples that most of you probably have sitting in your pantry or refrigerator right now. Add a zucchini from your garden or accept the one your neighbor keeps trying to give you, and you are good to go!
Another great thing about this recipe is that it all comes together in one bowl. The only thing I love more than not having to buy a bunch of fancy ingredients is not having to wash a bunch of dirty dishes.
Because I don’t bake gluten-free treats very often, it’s always hard for me to know if they taste right. You can’t usually compare them to traditional baked goods. So, naturally, I feed it to my family without telling them it’s gluten-free. If everyone gives their approval, I know the recipe is a keeper. I cut off a few slices of this bread for my people to sample before sneaking the rest off to the freezer. Everyone was on the hunt for more of this moist, chocolaty bread.
A gluten-free recipe that has a simple ingredient list and gets rave reviews from a non-gluten-free crowd? I think we have a winner.
Gluten-Free Chocolate Zucchini Bread
Barely adapted from Back to Eden Bakery’s recipe
You can also double the recipe and bake in a Bundt pan for a Chocolate Zucchini Cake.
1 1/2 c. gluten-free flour mix (Costco also carries a great option!)
3/4 c. sugar
1/4 c. cocoa powder
1 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 c. applesauce
1/4 c. non-dairy milk (almond or coconut)
1/4 c. oil (avocado or coconut)
1 1/2 t. vanilla extract
1 c. grated zucchini
1/2 c. chocolate chips, optional
- Preheat the oven to 350 degrees. Coat an 8×5″ loaf pan with a little oil or cooking spray.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Create a well in the center of the dry ingredients; add the applesauce, milk, oil, and vanilla.
- Stir the batter until it just comes together. Add the zucchini and stir to combine. Stir in the chocolate chips, if desired.
- Pour the batter into the loaf pan. Bake for about 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes in the pan before removing from the pan to a cooling rack. Cool completely before slicing.
“Tired of spending three times as much (or more) on gluten-free prepared foods? If you’re ready to slash the cost of your grocery bill, you’ve come to the right place. In Gluten-Free on a Shoestring, savvy mom Nicole Hunn shows how every gluten-free family can eat well without breaking the bank.Inside this comprehensive cookbook, you’ll find 125 delicious and inexpensive gluten-free recipes for savory dinners, favorite desserts, comfort foods, and more, plus Nicole’s top money-saving secrets.” (Amazon)
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