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- 1 ½ cups grated zucchini - 1 cup almond flour - ½ cup unsweetened cocoa powder - ½ cup gluten-free all-purpose flour - ½ cup coconut sugar - Chocolate chips (dairy-free options) - Other sweeteners (brown sugar, honey) - 9x5 inch loaf pan - Mixing bowls - Whisk and spatula You need fresh, grated zucchini for this recipe. It adds moisture and flavor. Make sure to squeeze out the excess water. Almond flour and cocoa powder create a rich base. Gluten-free all-purpose flour helps give the bread structure. Coconut sugar adds sweetness without being too overpowering. You can also add chocolate chips for extra sweetness. They melt and create little pockets of chocolate bliss. If you want, you can try using different sweeteners, like brown sugar or honey. For this recipe, you will need basic kitchen tools. A 9x5 inch loaf pan is perfect for baking. Mixing bowls help keep your ingredients organized. A whisk and spatula make mixing easy. You can find the full recipe in the article. It includes all you need to know to make this delicious treat! - First, grate 1 ½ cups of zucchini. Use a box grater for best results. - Sprinkle a pinch of salt on the grated zucchini. Let it sit for 10 minutes. This helps remove water. - After resting, take a clean kitchen towel and squeeze the zucchini. Remove extra moisture well. - In a large bowl, combine 1 cup almond flour, ½ cup cocoa powder, and ½ cup gluten-free flour. - Add 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt to the mix. Whisk until smooth. - In another bowl, whisk together ½ cup coconut sugar and ½ cup pure maple syrup. - Add 2 large eggs and whisk until mixed well. - Pour in ¼ cup melted coconut oil and 1 teaspoon vanilla extract. Mix until smooth. - Pour the wet mix into the dry mix. Stir gently until no dry flour shows. - Fold in the squeezed zucchini. Make sure it spreads evenly in the batter. - Add ½ cup chocolate chips and gently mix them in. If you want, save some chips for the top. - Pour the batter into your greased 9x5-inch loaf pan. Smooth the top with a spatula. - If you saved chocolate chips, sprinkle them on top now. - Bake in your preheated oven at 350°F (175°C) for 50-60 minutes. - Check if it’s done by inserting a toothpick. It should come out clean or with a few crumbs. Enjoy making this delicious Gluten-Free Chocolate Zucchini Bread! You can find the full recipe for all the details. You can swap coconut sugar for brown sugar if you want. Brown sugar gives a similar sweet flavor. If you prefer, use honey or agave syrup. Just remember to adjust the liquid in your recipe. For gluten-free flour, try different blends. Almond flour works great, but you can also use oat flour or a gluten-free all-purpose mix. Each flour gives a unique texture. Mix and match to find what you like best. Make sure your oven is at the right temperature. An accurate oven helps the bread bake evenly. Use an oven thermometer to check if needed. Don’t overmix your batter. Mix just enough to combine everything. Overmixing can make the bread dense and tough. Gently fold in the zucchini and chocolate chips to keep it light. To serve the bread, slice it and arrange it on a nice plate. You can drizzle melted chocolate over the top for a special touch. Pair the bread with toppings like whipped cream or a scoop of ice cream. A little bit of coconut whipped cream adds a tropical flavor. Enjoy your delicious creation! {{image_4}} You can make this gluten-free chocolate zucchini bread even more delicious. Try adding nuts like walnuts or pecans. They add a nice crunch and flavor. Just chop them up and fold them into the batter. You can also enhance the flavor with spices. A dash of cinnamon gives warmth. A little espresso powder adds depth. Both are simple ways to make this recipe your own. Want to switch it up? You can make chocolate zucchini muffins instead of bread. Just prepare the batter as usual. Instead of a loaf pan, use a muffin tin. Fill each cup about two-thirds full. Bake the muffins for about 20-25 minutes. Check them with a toothpick. If it comes out clean, they are done. This is a fun twist that kids love! If you want a vegan version, it’s easy to make. Substitute the eggs with flax eggs. Mix one tablespoon of flaxseed meal with two and a half tablespoons of water. Let it sit for a few minutes to thicken. Make sure all your ingredients are dairy-free. Use dairy-free chocolate chips and coconut oil. This way, everyone can enjoy your chocolate zucchini bread! For the full recipe, check out the recipe section above. To store leftover gluten-free chocolate zucchini bread, let it cool completely. Wrap it tightly in plastic wrap. You can also put it in an airtight container. This keeps it moist. Store it at room temperature for up to three days. If you want to keep it longer, refrigeration is a good option. Place the wrapped bread in the fridge. It will stay fresh for about a week this way. For long-term storage, freezing is the best method. Slice the bread first, so you can take out only what you need. Wrap each slice in plastic wrap. Then, place all slices in a freezer-safe bag or container. This keeps them safe from freezer burn. When you're ready to eat, take out a slice. Thaw it in the fridge overnight or on the counter for a few hours. You can reheat it in the oven for a warm treat. The shelf life of your gluten-free chocolate zucchini bread depends on how you store it. At room temperature, it lasts for about three days. In the fridge, it can stay fresh for up to one week. If you freeze it, it can last for about three months. Always check for signs of spoilage, like mold or an off smell, before enjoying your bread. You should not use regular flour. Regular flour has gluten, which helps bread rise. Gluten-free flour blends have different properties. They often contain a mix of flours and starches. This mix gives a good texture and taste. Almond flour adds moisture and flavor. Gluten-free all-purpose flour helps with structure. Each type of flour plays a unique role in this recipe. To check if your zucchini bread is done, use a toothpick. Insert it into the center of the bread. If it comes out clean or has a few moist crumbs, it’s done. The top should look slightly cracked and spring back when pressed. If it’s still wet, bake it for a few more minutes. Keep an eye on it to avoid overbaking. Yes, you can use frozen zucchini. Thaw it before using in your recipe. Make sure to squeeze out excess water after thawing. This will help keep your bread from becoming too wet. Frozen zucchini works well, but fresh zucchini gives the best flavor. Just remember to handle it carefully while mixing into the batter. This zucchini bread recipe combines simple, healthy ingredients for a tasty treat. You learned how to prepare, mix, and bake your own bread. I shared tips for substitutions and variations to suit your taste. Remember, this bread can be stored or frozen for later enjoyment. Enjoying a slice of this gluten-free delight with your favorite toppings can elevate any snack time. Bake, taste, and share. Your kitchen will be filled with deliciousness!

- Gluten-Free Chocolate Zucchini Bread

Indulge in the rich flavors of Gluten-Free Chocolate Zucchini Bread! This easy-to-follow recipe combines grated zucchini with almond flour, cocoa powder, and chocolate chips to create a moist and delicious treat. Perfect for satisfying your sweet tooth while staying gluten-free, this bread is a wonderful addition to your baking repertoire. Click through to explore the full recipe and enjoy every delightful slice!
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Ingredients
  

1 ½ cups grated zucchini (approximately 1 medium zucchini)

1 cup almond flour

½ cup unsweetened cocoa powder

½ cup gluten-free all-purpose flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

½ cup coconut sugar (or substitute with brown sugar)

½ cup pure maple syrup

2 large eggs, at room temperature

¼ cup melted coconut oil (or use vegetable oil if preferred)

1 tsp vanilla extract

½ cup chocolate chips (use dairy-free if desired)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it with cooking spray or lining it with parchment paper for easy removal after baking.

    In a medium bowl, combine the grated zucchini with a pinch of salt and allow it to rest for about 10 minutes. This step helps draw out moisture from the zucchini. After the resting time, use a clean kitchen towel to squeeze the zucchini, discarding any excess liquid.

      In a large mixing bowl, whisk together the almond flour, cocoa powder, gluten-free all-purpose flour, baking soda, baking powder, and salt until everything is well blended and no clumps remain.

        In a separate bowl, mix the coconut sugar, maple syrup, eggs, melted coconut oil, and vanilla extract until thoroughly combined and smooth.

          Carefully incorporate the wet ingredients into the dry ingredients, stirring just until no dry bits are visible. Gently fold in the drained zucchini, ensuring it is evenly distributed throughout the batter.

            Add the chocolate chips to the batter, folding them in carefully. If you wish, reserve a few chocolate chips to sprinkle on top of the bread before baking.

              Pour the prepared batter into the loaf pan and use a spatula to smooth the top. If you’ve reserved chocolate chips, sprinkle them on top for extra appeal.

                Place the pan in your preheated oven and bake for approximately 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs clinging to it.

                  Once baked, allow the bread to cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely.

                    Prep Time: 15 min | Total Time: 1 hr 10 min | Servings: 8 slices

                      - Presentation Tips: After the bread has cooled, slice it and arrange it on a rustic wooden cutting board. For an indulgent touch, drizzle a little warm melted chocolate over the top. Consider serving with a dollop of coconut whipped cream on the side for an extra delightful experience! Enjoy every bite!