Gluten-Free Chocolate Zucchini Bread
This chocolaty and nutty Gluten-Free Chocolate Zucchini Bread is the perfect quick breakfast or snack. Made with gluten-free flours, cacao powder, coconut oil, fresh zucchini, raw walnuts, and dark chocolate chip. Healthy, nutrient-dense and allergy friendly as it is gluten-free and dairy-free.
Ingredients
- 1 cup blanched almond flour
- 1/2 cup tapioca flour
- 2 tbsp cacao powder
- 1 tsp baking powder
- 1/4 tsp pink salt
- 3 eggs
- 1/4 cup melted refined coconut oil (plus more for greasing)
- 1/4 cup maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup grated zucchini
- 1/4 cup raw walnuts
- 1/4 cup dark chocolate chips (optional)
Instructions
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Preheat oven at 350 degrees F. Grease a 9 x 5 loaf baking pan with coconut oil and line with parchment paper. (Cut it out the length of pan and place across the width of the pan. The ends should be sticking outside of the pan).
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Grate zuchinni and measure out 1 cup. Using a nut bag, cheese cloth or dish towel, squeeze most liquid out of grated zucchini. At least 1/2-1 cup of liquid. Set zuchinni aside.
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In a large mixing bowl, combine dry ingredients and whisk; almond flour, tapioca flour, cacao powder, baking powder, and pink salt.
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In a separate large mixing bowl whisk together wet ingredients; eggs, maple syrup, apple cider vinegar, vanilla extract and melted coconut oil.
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Pour wet ingredients into dry ones and whisk together until well blended and making sure there aren't any streaks of flour left. Fold in zucchini, raw walnuts and chocolate chips.
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Pour batter into prepped baking pan making sure it's evenly spread throughout the pan. Place on the oven and bake for 55 minutes.
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Slowly open oven door and carefully remove bread. Allow to sit and cool off for a good 30-40 minutes. Once the bread has cooled down, use the parchment paper to easily and carefully pull out bread. Place on a cooling rack and allow to cool down for another 10-15 minutes.
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Serve immediately and enjoy. If refrigerating or freezing, wrap bread with saran wrap or parchment paper and place in an airtight container. Keep refrigerated for 5-7 days or frozen for up to 3 months.
Recipe Notes
Tips and Substitutions:
- Make a parchment paper sling- Cut a piece of parchment paper out the length of pan and place across the width of the pan. The ends should be sticking outside of the pan. This makes it easier to pull the bread out of the baking pan once it has been baked.
- Don’t skip on squeezing liquid out of grated zucchini- Zucchinis naturally contain a lot of water. This will build too much moisture into your bread making it too wet and prevent it from baking thoroughly. This is why the most amount of liquid possible should be squeezed out.
- Slowly open oven door and carefully remove bread- This will allow the heat to slowly scape the oven and reduce the chances of the bread flattening.
- Substitute for almond flour- Use oat flour.
- Substitute for cacao powder- Use unsweetened cocoa powder.
- No coconut oil?- Substitute for unsalted butter or avocado oil.
- Switch up the nuts- Raw pecans are great or even seeds like pumpkin or sunflower.
- No maple syrup?- You can use honey.