Double Chocolate Zucchini Loaf (Gluten-Free Option)

Double chocolate zucchini loaf that is a total crowd pleaser, plus you can make it gluten-free! This loaf is moist, dense and doesn’t really taste like it has zucchini in it, which is a plus if you have any picky eaters on your hands. Really, it tastes more like a fudge brownie loaf that anything. I pulled 2 large zucchinis from my moms garden the other day, and since she’s gluten-free I figured one of the 2 loaves I made should be gluten-free. So yes 2 douche chocolate zucchini loaves came out of my oven in one day. The best part? You cant even tell the difference between the gluten-free and the gluten-filled loaf! I love how this recipe comes together in 1 bowl, meaning less dishes for you, and how there is cocoa powder and chocolate chips. I personally like to use a mix between milk and semi-sweet chocolate chips. It tastes great served warm, and topped with butter. Use this recipe for all your zucchini! You are going to love this loaf!

What You’ll Need

  • Large Bowl
  • 8 1/2 x 4 1/2″ Loaf Pan
  • Wire Cooling Rack

Double Chocolate Zucchini Loaf (Gluten-Free Option)
  • 2 large eggs
  • 1/3 cup honey
  • 1/2 cup vegetable oil, plus 2 tablespoons
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/3 cup cocoa powder
  • 1 2/3 cups all-purpose flour - gluten-free option see note below.
  • 2 cups shredded, zucchini
  • 1 1/4 cups chocolate chips - divided (I like a mix of milk and semi-sweet)
  1. Preheat your oven to 350 degrees, lightly grease and flour your loaf pan.
  2. In a large mixing bowl combine the eggs, honey, oil, sugar and vanilla extract until smooth and no brown sugar clumps remain.
  3. Add the salt, baking soda, baking powder, cocoa powder and flour mixing until no more flour remains.
  4. Stir in the zucchini and 1 cup of the chocolate chips.
  5. Pour the batter into your prepared loaf pan.
  6. Sprinkle the remainder 1/4 cup of chocolate chips on top of the batter.
  7. Bake for 50-60 minutes until a toothpick comes out clean.
  8. Let cool in the loaf pan for 10-15 minutes until you can remove from pan and let cool completely on the wire rack.
  9. Store in an air tight container for up to a week or freeze for up to 3 months.
  10. *Gluten-free option: Replace flour with 1 2/3 cup of gluten free flour and 1 1/2 teaspoon of xanthan gum. Be sure to watch for my homemade gluten-free flour mix coming soon!

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