Gluten-Free Chocolate Zucchini Bread

Here’s a moist and rich Gluten-Free Chocolate Zucchini Bread recipe — perfect for using up summer zucchini and satisfying any chocolate craving!

🌱 Gluten-Free Chocolate Zucchini Bread

Ingredients:

• 1 ½ cups grated zucchini (squeeze out excess moisture)

• 2 large eggs

• ½ cup neutral oil (like avocado or sunflower)

• ½ cup coconut sugar (or brown sugar)

• ¼ cup maple syrup or honey

• 1 tsp vanilla extract

• ¾ cup almond flour

• ½ cup gluten-free all-purpose flour

• ¼ cup unsweetened cocoa powder

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• ½ tsp ground cinnamon (optional)

• ½ cup chocolate chips or chopped dark chocolate

Instructions:

1. Prep Oven & Pan:
   Preheat oven to 175°C (350°F). Grease and line a loaf pan with parchment.

2. Mix Wet Ingredients:
   In a large bowl, whisk eggs, oil, sugar, maple syrup, and vanilla until smooth.

3. Add Zucchini:
   Fold in the grated (and squeezed) zucchini.

4. Combine Dry Ingredients:
   In another bowl, whisk almond flour, GF flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.

5. Make the Batter:
   Gradually stir the dry ingredients into the wet mixture. Fold in chocolate chips.

6. Bake:
   Pour batter into the loaf pan and smooth the top.
   Bake for 45–55 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay).

7. Cool & Serve:
   Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice once fully cool.

🍫 Tips & Variations:

• Add chopped walnuts or pecans for crunch.

• Sprinkle extra chocolate chips on top before baking.

• Tastes even better the next day!