Gluten Free Chocolate Zucchini Bread

For super moist chocolate cake, check out this gluten free chocolate zucchini bread! Sweet with a deep chocolate flavor, but healthy enough to enjoy for breakfast, brunch, or a snack!

Prep:
10
minutes
Cook:
20
minutes
TOtal:
30
minutes

Ingredients

  • 1 1/2 c. zucchini, shredded (1 medium)
  • 4 Tbsp. butter, melted
  • 1/4 c. brown sugar
  • 2 Tbsp. maple syrup (or monk fruit syrup for less sugar)
  • 2 eggs
  • 1 tsp. vanilla
  • 1 tsp. instant coffee + 1 tsp. water
  • 1/3 c. Greek yogurt
  • 1/2 c. cocoa powder
  • 3/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 c. gluten free flour blend (I used 1/2 c. oat flour and 1/4 c. gf blend)
  • 3/4 c. chocolate chips (I used mini)

Instructions

  • Preheat the oven to 350 degrees.
  • In a large mixing bowl, whisk all of the wet ingredients. Then, whisk in the cocoa powder, baking soda, baking powder, salt, and flour. Finally, stir or fold in the chocolate chips.
  • Pour into 8 greased mini loaf pans (about 1/4 c. batter in each.) Bake for 18-20 minutes, until an inserted toothpick comes out clean. You can also bake in one large loaf pan for 50-60 minutes. Allow to cool before removing and/or slicing.