Imagine sinking your teeth into a moist, rich chocolate bread that's not only incredibly delicious but also secretly packed with hidden nutrition and completely gluten-free! This Triple Chocolate Zucchini Bread is the ultimate dessert that proves healthy eating can be sinfully delightful. Whether you're managing gluten sensitivities or simply craving a chocolate lover's dream, this recipe transforms humble zucchini into a show-stopping treat that will have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup grated zucchini
- 1/2 cup cocoa powder
- 1/2 cup gluten-free flour
- 1 cup sugar
- 1/2 cup chocolate chips
- 1/2 cup vegetable oil
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the grated zucchini, sugar, and vegetable oil. Mix well until the ingredients are fully incorporated.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until the mixture is smooth.
- In a separate bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt. Make sure there are no lumps in the dry ingredients.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- Once cooled, slice the zucchini bread and enjoy your delicious gluten-free triple chocolate treat!
Tips
- Moisture Matters: Make sure to thoroughly squeeze out excess water from the grated zucchini to prevent a soggy bread.
- Chocolate Chip Distribution: Toss chocolate chips in a little gluten-free flour before adding to the batter to prevent them from sinking.
- Don't Overmix: Gently fold ingredients to keep the bread tender and prevent a tough texture.
- Check for Doneness: Use the toothpick test, but remember that a few moist crumbs are okay for a super-rich texture.
- Cool Completely: Allow the bread to cool entirely before slicing to help it set and maintain its structure.
- Storage Tip: Wrap tightly and store at room temperature for 3-4 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 19g
Saturated Fat: 5g
Cholesterol: 55mg
