Gluten-Free Chocolate Zucchini Bread
Healthy Chocolate Zucchini Muffins
This gluten-free version is just as delicious. I decided to make one simple swap and throw it in a loaf pan to switch things up a bit. Success! If you have a home garden like my husband and I, you probably have zucchini coming out of your ears. I’ve got lots of delicious recipes you could use it for – but first in line needs to be this bread! It’s moist, it’s chocolaty, it’s purely wonderful! It makes planting all five of our zucchini plants absolutely worth it. You read that right. We planted FIVE zucchini plants. For the two of us. Our garden under-produced on zucchini last year, so we overcompensated and decided to make up for it this year.
Have you cooked with oat flour before?
To be sure your recipe is gluten-free, make sure you buy certified gluten-free rolled oats.
If you plan to make the flour yourself.
Which I highly recommend.
strawberry ones I shared last month
Read a chapter in your favorite book.
Soak up some Vitamin D for 15 minutes.
Take a walk around the block.
Whistle the tune of your favorite song.
Throw the Frisbee around the backyard.
Snuggle up to a loved one and talk about fond memories.
The point is, there’s not a bad time to enjoy this yummy delicious good-for-you bread. Great for a snack or treat. Perfect with a glass of your favorite milk. Let me know if you give it a try, I’d love to hear from you! Leave a comment below and we’ll chat!
Gluten-Free Chocolate Zucchini Bread
- 1/3 c. honey or slightly less
- 1/4 c. molasses or slightly less
- 1/4 c. organic coconut oil softened or melted
- 1 egg , plus 2 egg whites
- 1 banana , well mashed
- 3/4 c. plain yogurt
- 1 tsp. vanilla
- 2 c. grated zucchini approx. 2 medium
- 2 c. oat flour
- 1/4 c. ground flax seed
- 1/2 c. unsweetened cocoa powder
- 1/2 tsp. salt
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 c. mini chocolate chips
- Preheat oven to 375. Once you’ve shredded your zucchini, squeeze out any excess moisture.
- In a stand mixer, mix together the wet ingredients (including the coconut oil & zucchini).
- In a separate bowl whisk together the flour, ground flaxseed, cocoa powder, salt, baking soda, and cinnamon.
- Slowly add the flour mixture into the wet batter and mix well.
- Lastly, add your mini chocolate chips and stir just until incorporated.
- Lightly coat your bread pan with cooking spray; fill 2/3 c. full.
- Bake for 1 hour – 1 hour fifteen minutes, or until a toothpick comes out clean.
10 Superfoods for Breakfast. Super Fast, Super Easy, & Super Tasty!
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie
I just made a double batch and have been waiting for the two loaves to be done. After an hour and a half, (checking it every ten minues after an hour) the outside is hard and slightly burnt and the inside is barely cooked. I’m stumped. I’ve never had this happen before. Any idea why this happened? Could it be the oat flour? I measured four cups, then ground it. Should it be four cups after grinding?
Hi Chris, I’m not sure what exactly happened and I’m sorry that it didn’t work out – maybe it was the flour? It should be four cups after grinding it – if you dare try again 🙂
What would you recommend subbing for oat flour? We are gluten free and would love to try this, but unfortunately are also allergic to oats. 🙁 Thanks!!
This bread is so good-and very addicting! It’s not overly sweet which is great! The only thing I did different was use coconut oil to grease the pan instead of cooking spray. I found that it took longer than an hour and 15 minutes to cook. After an hour and a half, the toothpick test was still showing raw batter at the bottom of the loaf, so I put it on the lowest rack and turned the oven down to 250 for about another 20 minutes and that did the trick. Thank you for a wonderful recipe!!
You have, in the recipe, oat flour. I only have the gluten free baking flour…should I cancel out the salt and baking soda, if I use the flour I have? And will the amount still be 2 cups…? Thanks!!
Hi Joyce! we haven’t tested the recipe with the substitutions you’re suggesting, so I can’t say for sure it would work. You’re welcome to try it with your baking flour, of course! If you want to hew closer to the original recipe, you can grind your own oats into flour in your blender.
Have you had any success freezing this bread? And does the recipe make one loaf or two?
Hi Leslie! This recipe makes one loaf of bread and it should freeze just fine.