If you have food allergies and want to indulge, then this super chocolatey delicious Gluten Free Chocolate Zucchini Bread Recipe is exactly what you need.
I’m sure when you read this title you may be wondering if this Gluten-Free Chocolate Zucchini Bread Recipe is even good. Well, let me throw another wrench in the mix, there’s avocado in it as well. I know I know, it sounds a little off, however, I’ve made this bread several times and every single person that eats it is blown away at how amazing it is.
I really only started getting into some light gluten-free cooking because my mother-in-law is gluten-free and my wife has shown some interest in it, but I always come away with, “this is good for gluten-free.” I can promise you that you’ll forget all about that because this is gluten-free, has no refined sugar in it, and is packed with zucchini and avocado, WHAT?!!
How to Make the Bread
Whenever I’m making a sweet bread like this, I always start off my ingredient list by stopping by the dairy aisle in the grocery store because I need butter and milk, except in this case I wanted this recipe to be mostly dairy-free.
This recipe starts with good fats, like avocado and vegan butter. We are huge fans of the butter in our house as we use it on vegetables, for baking, and even finishing off a steak. It has such an unbelievably delicious flavor that it really helps take whatever it is you’re making to the next level.
You start by mixing together the avocado and Melt butter until it is smooth and then from there it becomes an ‘add-in ingredient fest’ until everything is used up. I definitely recommend doing this recipe in a stand mixer with the whisk attachment as it does the best job of ensuring the avocado gets mashed up and all of the ingredients are completely combined.
Making Gluten-Free Bread
One of the hardest things to replicate in the gluten-free allergen world we live in is bread. It’s almost impossible to replicate because gluten can really only be created with wheat flour. With that being said, this will leave you not caring if you ever have regular gluten-free bread at all, it’s just that good.
There are a few things you can do to ensure this recipe is gluten-free like using pre-made 1 to 1 baking flour that allow you to swap out any standard recipe with this cup for cup. You can also do your best to figure out gluten-free flour combos like almond meal, rice flour, chickpea four, etc.
This is not completely dairy-free as there is some dairy in the chocolate and chocolate chips, but they do make dairy-free chocolate so you can use that should you this. If you choose to go that route, you may need a little extra maple syrup to help cut some of the bitterness from dairy-free chocolate.
I don’t usually make guarantees, but I’m 99% sure whether you are gluten-free or not that this gluten-free Chocolate Zucchini Bread recipe will be a winner in your house!
Gluten-Free Chocolate Zucchini Bread Recipe
- 5 cups of 1 to 1 gluten-free baking flour
- 2 teaspoons of baking soda
- 1 tablespoon of baking powder
- 1/3 cup of cocoa powder
- 1 peeled and seeded avocado
- ¼ cup vegan butter softened
- 1 cup of maple syrup
- 4 large eggs
- 1/2 cup of melted semi-sweet chocolate
- 3 shredded medium-sized zucchini
- 1 cup of chopped walnuts
- 1 ½ cups of semi-sweet chocolate chips + more for garnish
- Preheat the oven to 350°.
- In a large bowl mix together the flour, baking soda, baking powder, salt, and cocoa powder until combined and set aside.
- In a stand mixer with the whisk attachment on medium speed add in the avocado and Melt butter until it becomes light and fluffy about 3 to 4 minutes. Note: The avocado should be smooth, with no chunks.
- Add in the maple syrup, eggs one at a time, melted chocolate and zucchini. Mix on medium speed until combined.
- Next, add in the bowl of dry ingredients and mix on low speed until completely combined.
- Fold in the walnuts and 1 cup of chocolate chips using a rubber scraper.
- Evenly transfer the batter to 2 9x5 loaf pans lined with parchment paper and garnish the top with chocolate chips.
- Bake in the oven for 60 minutes or until a toothpick comes out clean after piercing the center.
- Cool on a rack completely to room temperature. Slice and serve.