Desserts

Gluten-Free Double Chocolate Zucchini Bread

Servings: 8 to 10 slices

Time: 20 minutes to assemble; 90 minutes to bake

Source: Smitten Kitchen

Link: https://smittenkitchen.com/2025/08/double-chocolate-zucchini-bread/

Intro:

This recipe is a gluten-free modification of Smitten Kitchen's double-chocolate zucchini bread. I REALLY encourage you to use the weight instead of volume measurements. It really does turn out better.

Ingredients:

  • 370 grams (2 cups) of grated zucchini, not wrung out, grated on the large holes
  • 2x large eggs
  • 2/3 cup (160 ml) of neutral oil, or melted unsalted butter
  • 95 grams (1/2 cup) packed dark brown sugar
  • 100 grams (1/2 cup) granulated sugar
  • 1 teaspoon of vanilla extract
  • 1 3/4 teaspoons of kosher salt (Diamond crystal brand; use half if other brand)
  • 1 1/4 teaspoons of ground cinnamon (optional)
  • 3/4 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 180 grams (1 1/3 cups) of Cup4Cup Gluten-free flour
  • 55 grams (2/3 cup) Unsweetened cocoa powder
  • 225 grams (1 1/3 cup or 8 oz) semisweet chocolate chips, divided
  • 25 grams (2 tablespoons) raw or turbinado sugar

Steps:

  1. Heat the oven to 350.
  2. Lightly coat a 6-cup or 9x5 loaf pan with non-stick spray
  3. For easier removal, line the bottom and two long sides with a sling of parchment paper
  4. Grate the zucchini in a large bowl, and add oil, eggs, sugars, vanilla, and salt
  5. Whisk until combined.
  6. Sprinkle in the cinnamon, baking soda, and baking powder over the surface of the batter and mix until combined
  7. Sift the coco after the batter (so its not lumpy!)
  8. Add the flour, and mix until combined.
  9. Set 2 tablespoons of chocolate chips aside, and add the remaining chips to the batter, stirring to combine
  10. Pour into the prepared loaf pan, and smooth the stop with a damp/wet spatula.
  11. Sprinkle the reserve chocolate chips and the raw/turbinado sugar onto the top
  12. Bake for 1 hour (tack on an extra 15 to 20 minutes for the GF flour). It might not be done, but this is a good starting place. The toothpick won't be clean, but it won't look like raw batter.
  13. Let it cool completely in the pan if you can.

Notes:

  • This bread keeps in the fridge for 1 week. It is best stored in the pan with the top uncovered to keep it crunchy, but a piece of plastic or foil only against the cut end of the cake.