Chocolate Zucchini Bread Recipe

Name: Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup canola oil; 1 cup light agave nectar; 1 tablespoon pure vanilla extract; 2 teaspoons ground cinnamon; 2 cups grated/shredded zucchini; 2 1/3 cups Basic Gluten-Free Flour Mix (page 19); 2/3 cup unsweetened cocoa powder; 3/4 teaspoon xanthan gum; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 1 cup dairy-free, soy-free chocolate chips

Servings: persons

1/2 cup canola oil
1 cup light agave nectar
1 tablespoon pure vanilla extract
2 teaspoons ground cinnamon
2 cups grated/shredded zucchini
2 1/3 cups Basic Gluten-Free Flour Mix (page 19)
2/3 cup unsweetened cocoa powder
3/4 teaspoon xanthan gum
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup dairy-free, soy-free chocolate chips

1
Preheat the oven to 350F.
2
Grease a 9 by 5-inch loaf pan and sprinkle with a little gluten-free flour mix, tapping out any extra.
3
In the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil and agave nectar, mixing on medium speed for 20 seconds.
4
Add the vanilla and cinnamon and mix.
5
Add the zucchini and mix until thoroughly combined, 20 seconds.
6
In a separate bowl, whisk together the flour mix, cocoa powder, xanthan gum, baking soda, and salt.
7
Make sure you really mix it well, so that all lumps of cocoa powder are blended in.
8
Add the dry ingredients to the wet and mix on low speed until just combined, 20 seconds.
9
Fold in the chocolate chips.
10
Fill the loaf pan with batter and use the back of a spoon or a frosting spatula to smooth the surface.
11
Bake in the center of the oven for 55 to 60 minutes, rotating the pan halfway through.
12
The bread is done when a skewer inserted into the center of the loaf comes out clean.
13
Let cool in the pan for 10 minutes before transferring to a cooling rack.

822

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup canola oil, 1 cup light agave nectar, 1 tablespoon pure vanilla extract, 2 teaspoons ground cinnamon, and more.

Yes, Chocolate Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Zucchini Bread

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