Loads of chocolate make this Gluten-Free Triple Chocolate Zucchini Bread extra special. Drizzled with ganache and sprinkled with chocolate chips is my favorite way to prepare this zucchini bread.
This fudgy chocolate chip zucchini bread is an easy, one bowl preparation method that comes together within minutes. Don’t want bread, make them into gluten-free chocolate zucchini muffins instead! Do you have extra zucchini from the garden that you are not sure what to do with?
Print up this recipe and make a special treat for your whole family. Easy, delicious and healthy describes this chocolate zucchini bread recipe that my mother passed down to me.
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How To Make Gluten Free Bread
Prepare the zucchini for the zucchini muffins recipe. I like to use my Braun chopper attachment to get the right sized pieces. I have also used a Ninja blender/food processor an gotten the same results.
Gather all of your ingredients to make your chocolate zucchini bread recipe.
This is the gluten free flour that I use for baking the zucchini bread. I use equal parts so if a recipe calls for 2 1/2 cups all purpose flour then you use 2 1/2 cups Krusteaz Gluten Free All Purpose Flour.
Preheat the oven to 325 degrees. Grease 2 loaf pans (9x5x3-inch) and set aside.
In a large mixing bowl combine the grated zucchini, sugar, oil, eggs and vanilla. Combine the dry ingredients in a separate bowl with a whisk: flour, salt, cinnamon, baking soda, baking powder and baking cocoa.
Add the flour mixture to the zucchini mixture and mix well. Mix in ¾ cup chocolate chips.
Split the batter into the 2 greased loaf pans. Top with the remaining chocolate chips.
How Long Do I Bake Chocolate Zucchini Bread?
Bake at 325 degrees for about 1 hour until bread test done with a toothpick. Remove from the oven when done and place pan on the cooling rack for 10 minutes. After 10 minutes, remove the bread from the pan and let cool on the cooling rack.
Gluten Free Triple Chocolate Zucchini Bread Topping
Heat the heavy whipping cream to just boiling. I like to pop mine in the microwave on high for about 45 seconds.
Add the heavy whipping cream to the chocolate chips and whip to melt all of the chocolate. Let cool until the desired consistency is achieved. Drizzle the ganache topping over the bread.
Can You Freeze Gluten Free Chocolate Zucchini Bread?
The triple chocolate zucchini bread freezes very well for up to 6 months. Wrap the bread in plastic wrap and then place into a freezer Ziploc bag. Date and write “Gluten Free Triple Chocolate Zucchini Bread” on the outside of the bag.
Zucchini Chocolate Chip Muffins
Don’t want bread? This recipe can easily be made into muffins. Makes 36 standard sized muffins using a #20 scooper. Tip: fill cups 2/3 full with batter. Bake for about 20 minutes.
Gluten-Free Triple Chocolate Zucchini Bread
Easy, delicious and healthy describes this Gluten-Free Triple Chocolate Zucchini Bread recipe that my mother passed down to me. Inspired by my dad to make him a gluten-free dessert.
Ingredients
- Eggs, large 3 (5.8 oz) (165 g)
- Vegetable Oil 1 cup (7.8 oz) (219 g)
- Sugar, granulated 2 cups (15 oz) (425 g)
- Vanilla 1 tablespoon (0.6 oz) (18 g)
- Zucchini, seeded, chopped or grated 2 cups (11.4 oz) (323 g)
- Gluten Free Flour, all purpose 2 1/2 cups (11.5 oz) (325g)
- Salt, iodized 1 teaspoon (0.25 oz) (7 g)
- Cinnamon, ground 1 teaspoon (0.1 oz) (3 g)
- Baking Soda 1 teaspoon (0.2 oz) (6 g)
- Baking Powder 1/4 teaspoon (0.1 oz) (2 g)
- Baking Cocoa Powder 1/2 cup (1.6 oz) (45 g)
- Chocolate Chips, Semi-sweet 1 cup, divided (6.3 oz) (179 g)
- Topping
- Heavy whipping Cream 1/2 cup (4 oz) (115 g)
- Chocolate Chips, Semi-sweet 3/4 cup (4.8 oz) (136 g)
Instructions
- Chop or grate the zucchini needed for your recipe. I like to use my Braun blender/chopper for this task. I have also used my Ninja blender and have gotten the same results.
- Gather all of your ingredients to make your chocolate zucchini bread recipe.
- Preheat the oven to 325 degrees. Grease your standard sized loaf pans and set aside.
- In a large mixing bowl combine the grated zucchini, sugar, oil, eggs and vanilla.
- Combine the dry ingredients in a separate bowl with a whisk: gluten free flour, salt, cinnamon, baking soda, baking powder and baking cocoa powder.
- Add the flour mixture to the zucchini mixture and mix well.
- Mix in ¾ cup chocolate chips.
- Top with the remaining chocolate chips.
- Bake at 325 degrees for about 1 hour until bread test done with a toothpick. Remove from the oven when done and place pan on the cooling rack for 10 minutes.
- After 10 minutes, remove the bread from the pan and let cool on the cooling rack.
- Gluten Free Triple Chocolate Zucchini Bread Topping - Heat the heavy whipping cream to just boiling. I like to pop mine in the microwave on high for about 45 seconds. Add the heavy whipping cream to the chocolate chips and whip to melt all of the chocolate.
- Let cool until the desired consistency is achieved. Drizzle over the bread.
Notes
Can You Freeze Chocolate Zucchini Bread?
The triple chocolate zucchini bread freezes very well for up to 6 months. Wrap the bread in plastic wrap and then place into a freezer Ziploc bag. Date and write “Gluten Free Triple Chocolate Zucchini Bread” on the outside of the bag.
Zucchini Chocolate Chip Muffins
Don’t want bread? This recipe can easily be made into muffins. Makes 36 standard size muffins, bake for 20 minutes.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 290Total Fat 16gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 10gCholesterol 29mgSodium 158mgCarbohydrates 37gFiber 2gSugar 24gProtein 3g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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If you enjoy this recipe, you may enjoy the following: Zucchini Bread and Rice Pudding
