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!
Recipe by Stacey's Recipes at