Chocolate Zucchini Bread: Gluten-free, Dairy-free, Nut-free
Unlike my First-try Friday posts, this recipe has been tested and tweaked until I liked it.
My favorite way to eat zucchini is in bread. And once I had tasted a loaf of chocolate zucchini bread, in my mind, that was the ONLY way to make zucchini bread. My daughter definitely takes after me in this regard – she won’t eat any of the plain zucchini bread loaves my husband requests. Joseph will eat either quite happily. So, when I first went looking for a recipe for gluten-free zucchini bread, I adapted Esme Smith’s recipe on celiac.com to have chocolate. My (non-allergic) sister-in-law has declared this bread to be the best zucchini bread she’s ever had.
This recipe is pretty easy to make. Beat eggs, sugar, oil and vanilla together, then add in dry ingredients (no need to pre-mix all the dry-ingredients together. Just dump one by one into the main mixing bowl). Last of all, add the zucchini. Pour into a greased 9″ x 5″ loaf pan.
Bake at 350 for 75 minutes, or until a toothpick inserted in the center comes out clean. Let cool then serve.
Chocolate Zucchini Bread
Gluten-free, Dairy-free, Nut-free
- 1 eggs
- 1 cup sugar
- 1/2 cup oil
- 2 teaspoons vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup brown rice flour blend
- 1/2 cup cocoa powder
- 1 teaspoon xanthan gum
- 1 1/2 cups shredded zucchini (1 medium)
Beat together eggs, sugar, oil, and vanilla. Add baking soda, cinnamon, salt, and baking powder. Add gluten-free flour, and cocoa powder slowly until well mixed. Add zucchini, and mix just until combined.
Pour batter into a greased 9″ x 5″ loaf pan and bake at 350 degrees F for 75 minutes. Let cool for 5 minutes before removing from pan.
Makes 1 loaf (about 12 slices)
This recipe is featured in my cookbook The Best of the Rice of Life: Over 70 Gluten-free, Dairy-free, and Nut-free Recipes available now in print (Amazon, Create Space) and e-book (Kindle, iBooks, nook, Kobo and Smashwords).