Chocolate Zucchini Bread (gluten-free)

Chocolate Zucchini Bread (gluten-free)

A little bit of chocolate goes a long way. Am I right birthday girl (shout out to my sweet mama on her birthday!!)?

Chocolate Chips via www.moar-fit.com

A lotta bit of zucchini plus a little bit of chocolate makes for one heck of a tasty/healthy gluten-free bread intended for breakfast but worthy of dessert status.

Chocolate and Zucchini via www.moar-fit.com

The nutrient-dense additions and ingredient swaps I’ve made to this Chocolate Zucchini Bread means you’re in charge of when you want to eat it–morning, noon or night–sans guilt!

Zucchini via www.moar-fit.com

Zucchini is a great seasonal food this time of year and it’s mild sweetness and high water content ensure this bread will melt in your mouth.

MOARfit Chocolate Zucchini Bread

Though I’m a huge flavor skeptic when it comes to gluten-free desserts, this healthy treat delivers with a big chocolate nose and no beany or chalky finish (yes, I used wine terminology right there).

MOARfit Chocolate Zucchini Bread with nectarines

Tip: I like to double up on the recipe and freeze one loaf. It’s a great thing to have on hand when friends and family come to town!

MOARfit Chocolate Zucchini Bread Loaf

Chocolate Zucchini Bread

{makes one loaf, 12 servings}

Adapted from The Joy of Baking.

What You’ll Need:

  • 1 cup gluten-free flour (I used Bob’s Red Mill mix)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1 banana
  • 1/2 cup canola oil
  • 2 eggs
  • 1/2 cup coconut palm sugar
  • 1 tsp vanilla extract
  • 1 medium zucchini shredded
  • 1/4 cup dark chocolate or carob chips (optional)
  • 1/4 cup dried, tart cherries, chopped (optional)
  • 1/4 cup slivered almonds (optional)

How to Make It:

  1. Preheat oven to 350 F placing a rack in the center. Grease or spray a 9″ long loaf pan and set aside.
  2. Grate the zucchini, using a medium sized grater. Set aside.
  3. In a large bowl whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, salt, ground cinnamon, nutmeg, ginger and cloves.
  4. In another large bowl or standing mixer, whisk the eggs, oil, sugar, banana and vanilla extract until well blended.
  5. Fold in the flour mixture. Then fold in the grated zucchini. Stir in the chocolate chips, cherry pieces and slivered almonds (remember, all are optional!).
  6. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean (approx. 45 min). Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.

This bread can be stored at room temperature for several days, in the fridge for up to 10, or it can be frozen.