Zucchini bread is one of those things I’ve never understood. Carrot cake on the other hand, I can wrap my head around. Mind you, I have some very overly sweet childhood memories of carrot cake slathered in a very thick layer of icing. In contrast, zucchini bread sounds “healthy”. And yes, it is. But I’m telling you, even though I am using the word “zucchini” here, this chocolate zucchini bread is delicious.
I know that not everyone is a fan of zucchini. And maybe that’s why somebody started putting it in bread. To disguise it. If I didn’t tell you that there is zucchini in it, I swear you would never know. Especially, if I put a slice of it in front of you right now.
You will L O V E it! And best yet, your kids will too! Moist and chocolaty with just the right amount of honey sweetness.
I decided to create a gluten-free chocolate zucchini bread recipe since I seem to have more and more requests from friends that are gluten-intolerant. I also get a lot of requests for vegan baking recipes as well, and I have in fact made a vegan version of this bread by using maple syrup instead of honey and chia seeds instead of eggs. Okay, I haven’t mastered the art of making gluten-free + vegan bread increase in volume, so it was dense, but still as moist and delicious.
There are a number of ways to substitute eggs in vegan baking. I usually use either chia seeds or ground flax seeds. 1 tablespoon chia/flax + 3 tablespoons water = 1 egg. Just let it sit for 5 minutes before adding to wet ingredients. Voila!
A note about this recipe: I bought fresh from market zucchini which when grated is quite moist, which also results in wonderfully moist bread. I recommend using grown in season zucchini for the best results. If you do use a zucchini that seems a little dried out, then just sprinkle a little water over the grated zucchini until it feels moist.
PS) I also use a mild, sweet and floral honey (acacia being my favorite) for all my baking recipes.
Gluten-Free Chocolate Zucchini Bread
Total time: 1 hour, 10 minutes
Yields 1 loaf
1 large zucchini, grated (about 2 cups)
150 g whole grain brown rice flour
65 g tablespoons coconut flour
2 tablespoons ground flaxseed
2 tablespoons raw cacao powder
2 tablespoons arrowroot powder (or other starch)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pure vanilla powder
1/3 cup coconut oil, melted (80 ml)
1/2 cup honey (125 ml)
2 large eggs, lightly beaten
raw cacao nibs, to garnish (optional)
1. Preheat oven to 350°C / 180°F. Grease a loaf pan well with coconut oil (or line with parchment paper).
2. Place the freshly grated zucchini in a sieve over a bowl to drain any excess moisture (the fresher it is the more moisture there will be – but do not squeeze out the moisture – if there is excess it will drain out). Let sit while you prepare the other ingredients.
3. In a large bowl, add all the dry ingredients and whisk together to combine.
4. In a second mixing bowl, whisk together the coconut oil and honey until smooth and well combined. Beat in the egg until well combined. Add the zucchini and mix together.
5. Add the dry ingredients to the wet ingredients and stir until just combined.
6. Transfer the dough to the prepared loaf pan. Use a spatula to spread out evenly. Garnish with cacao nibs, if using. Bake in the oven for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
7. Cool for a few minutes before removing from the loaf pan. Let the chocolate zucchini bread cool completely on a wire rack before slicing. Enjoy!