A warm slice of Chocolate Zucchini Bread is the perfect way to satisfy your sweet tooth without compromising your health. Plus, it's so easy to make that you can whip up a batch in no time! Enjoy this decadent gluten free chocolate zucchini bread with a glass of cold dairy free milk or cup of hot tea and savor every single bite.
Zucchini bread is tender and moist. Dairy free chocolate zucchini bread is rich and chocolatey yet not too sweet and it brings a smile to your face.
Like zucchini? You'll love our gluten and dairy free zucchini bars with a tasty homemade frosting too.
Why You Should Make This
- You can make this quick bread in one hour from start to finish
- It's healthier than buying storebought zucchini bread since you know all of the ingredients
- It is easy to customize to your liking
- You can make this keto friendly very easily!
- This gluten-free zucchini bread recipe is the perfect recipe to make if you have an abundance of zucchini
Ingredients Notes
Get all the information on these simple ingredients to make this gluten free quick bread, in the recipe card at the bottom of the post.
- almond flour - use whatever almond flour you prefer. We have used Bob's Red Mill Almond Flour, Anthony's Premium Blanched Almond Flour, and King Arthur Almond Flour.
- sugar
- cocoa powder- make sure you're using a dairy free cocoa powder. Castle Kitchen makes a double Dutch processed cocoa that we enjoy for recipes like this
- baking soda
- baking powder
- large eggs
- oil- you can use whatever cooking oil you like. Vegetable oil, canola oil, avocado oil, or coconut oil work great here
- vanilla extract
- zucchini
- dairy free chocolate chips- Enjoy Life is our favorite gluten free, dairy free, vegan, top 8 free chocolate chips to use for any baking recipes. But you use whatever you have on hand and prefer.
How to Make Gluten Free Chocolate Zucchini Bread
- Preheat your oven to 350°F.
- Prepare your loaf pan by either spraying it with baking spray( without flour in it), coating it with shortening or oil, or adding a sheet of parchment paper to make removing the bread easier once it's baked.
- In a large bowl, combine the dry ingredients: almond flour, sugar, dairy free cocoa powder, baking soda, and baking powder. Whisk all of these ingredients together.
- After cracking in the four eggs, add the oil and vanilla and whisk the wet ingredients mixture again until it's fully combined.
- Fold in the grated or shredded zucchini until it's fully incorporated with the chocolate batter.
- Fold in the dairy-free chocolate chips.
- Pour the gluten-free chocolate zucchini bread batter into the prepared loaf pan.
- Bake in the oven for 45 minutes.
- Once finished, allow the bread to cool for about 10-15 minutes before removing it from the loaf pan. Then, slice and enjoy!
Storage
Chocolate chip zucchini bread can be stored at room temperature in an airtight container for up to a week.
To store longer, the best way is to freeze the chocolate zucchini bread as it will remain fresh for up to three months. Slice the bread before freezing and wrap each piece in plastic wrap or foil and place inside a freezer bag. Thaw the frozen slices when ready to eat and enjoy!
Can I make this keto friendly?
You bet. We have made this keto chocolate zucchini bread when we want to lower our sugar consumption and still have a tasty treat. All you have to do is swap the sugar for a sugar free sweetener.
When we make this as a sugar free chocolate zucchini bread, we use Swerve white sugar. Then, the only other thing you need to alter is the chocolate chips. Typically, we use dairy free chocolate chips, so check what brand you're using and see if they're dairy free.
Lily's Brand chocolate chips are a great sugar free option to use. If using coconut oil, using coconut sugar may be the best pairing option here.
Can I make this using gluten free all purpose flour?
Yes, if you don't like to use almond flour, you can use your favorite gluten free flour or gluten free baking mix. Whether that is Bob's Red Mill, King Arthurs Baking Mix, Cup 4 Cup, or another brand, any of these gluten free options should work in this baking recipe.
How do I choose the best zucchini for zucchini bread?
When possible, make this when it is zucchini season. You'll get the best size and type of zucchini then.
When choosing zucchini for zucchini bread, look for ones that are small and firm with deep green skin. Larger zucchinis can contain more liquid and have a more intense flavor, which can overpower your bread, so it’s best to go with the smaller ones.
Avoid using overly soft or mushy zucchini as this could make your bread too soggy.
Additionally, you'll want to make sure you grate the zucchini before adding it to your batter - this will help keep the moisture level lower and create a better texture for your bread.
How do I grate zucchini?
Great question! While some people find this task very simple, others find it daunting and may skip a recipe if it requires them to grate zucchini. But no fear, it really is an easy thing to master! Keep reading for our super easy way to grate zucchini for any and all zucchini bread recipes.
To grate zucchini, use a box grater, mandoline or food processor for the best results. If using a box grater, hold the zucchini lengthwise and start at the coarse side.
Move it along the grater, rotating it as you go to ensure even shredding.
Alternatively, for a food processor, you can use either the slicing blade or the grating blade. Simply cut off both ends of the zucchini and place it in the processor before pulsing until it’s all shredded.
However I choose to grate my zucchini, I like to make sure I grate it over a large mixing bowl so it catches all of the little bits of grated zucchini and excess moisture from the zucchini.
Tips and Tricks
We know this gluten and dairy free zucchini chocolate bread is super easy already, but here are a few tips and tricks to help make your time in the kitchen even easier.
- For best results, try to get the zucchini as finely grated as possible. This will help the zucchini mix in easier with the other ingredients and also make it easier to slice once the bread is cooked.
- Make sure all of your ingredients are at room temperature - this will help everything mix together better and create a more even texture in your final result.
- Always use fresh zucchini.
- If using coconut oil, use an extra virgin variety as it has a milder flavor that won't overwhelm the other flavors in the bread.
- Grease and flour or line with parchment paper the loaf pan before adding your batter to prevent sticking.
- Don't overmix your batter - just mix until all of the ingredients are combined. Overmixing can cause your loaf to become too dense and heavy.
- Allow for enough time for baking - no one likes an underbaked bread! Make sure you give it enough time so that it comes out perfectly golden brown and moist inside.
- Enjoy this gluten free double chocolate bread with a glass of non-dairy milk, like coconut milk or almond milk.
Recipe Variations
While making our chocolate zucchini bread using our recipe is preferred and how we truly enjoy it. Once you've made it that way the first time, you can trade things out a bit if desired. The next time you go to make this quick bread recipe, try any of these simple recipe variations:
- You can add in extra zucchini or extra chocolate chips if desired.
- If you don't have almond flour, you can use any gluten-free flour blend that you prefer to bake with.
- Add an extra bit of sweet in this double chocolate zucchini bread recipe by adding a teaspoon cinnamon to this great recipe.
- Drizzle some melted chocolate (dairy free, of course) or maple syrup on top to make this a sweeter quick bread.
- If you want to swap out the granulated sugar, you can use brown sugar instead.
More Tasty Gluten-Free Baking Recipes
Are you excited to make your very own loaf of chocolate gluten free zucchini bread? Well, you should be!
Chocolate Zucchini Bread
Ingredients
- 2 cups almond flour suggestions in post
- ½ cup sugar
- ⅓ cup dairy free cocoa powder suggestions in post
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 4 eggs
- ⅓ cup oil suggestions in post
- ½ teaspoon vanilla extract
- 1 zucchini grated and strained
- ¾ cup dairy free chocolate chips suggestions in post
Instructions
- Preheat your oven to 350°F.
- Prepare your loaf pan by either spraying it with baking spray( without flour in it), coating it with shortening or oil, or adding a sheet of parchment paper to make removing the bread easier once it's baked.
- In a large bowl, combine the dry ingredients: almond flour, sugar, dairy free cocoa powder, baking soda, and baking powder. Whisk all of these ingredients together.
- After cracking in the four eggs, add the oil and vanilla and whisk the wet ingredients mixture again until it's fully combined.
- Fold in the grated or shredded zucchini until it's fully incorporated with the chocolate batter.
- Fold in the dairy-free chocolate chips.
- Pour the gluten-free chocolate zucchini bread batter into the prepared loaf pan.
- Bake in the oven for 45 minutes.
- Once finished, allow the bread to cool for about 10-15 minutes before removing it from the loaf pan. Then, slice and enjoy!
Nutritional Disclaimer
These Nutritional Facts are ESTIMATED. Your actual nutritional info with this recipe may vary depending on the brands you choose. “Eating Gluten and Dairy Free” is not a registered dietician or nutritionist. The provided nutritional info above is based on a generic calculator, if you want more accurate info, use your nutritional calculator of choice where you can choose brands and get more info that way.