Chocolate Zucchini Bread, Gluten Free & Dairy Free


This chocolate zucchini bread is so good & moist.  It's best the day you make or the day after. The original recipe I found is from the blog, Simply Recipes. I modified to be gluten/dairy free, (there were coffee grounds in the other I wouldn't have liked). 

This makes 2 loaves.

I line loaf pan with parchment paper. Preheat oven to 350 degrees. 


4 cups grated zucchini (about 4 small or 2 large zucchinis)
2 1/2 cups gluten free flour blend, such as Bob's Red mill
1/2 cup unsweetened natural cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

1 1/2 cups granulated Organic white sugar
2 Organic eggs
1/4 cup melted Organic Earth Balance
1/2 cup Organic applesauce
1/2 teaspoon vanilla extract 

Grate zucchini, with a small hole grater so the pieces are small/fine, keep in a separate bowl.

Whisk together: flour, unsweetened cocoa, baking soda, salt, and cinnamon in a large bowl until well combined. 

With an electric mixer, mix sugar & eggs well.  Gradually add shredded zucchini, use a wooden spoon to mix well. Next add applesauce and melted earth balance. Then add flour mixture. Mix well.

For more chocolate you can add Enjoy chocolate chips.

Spoon mixture into the 2 loaf pans equally.

Or 1 loaf pan and a dozen muffins.

Place in the center of oven & bake for 50 minutes for loaf pan, 20 minutes muffins or 30 minutes 8x8 pan, (until toothpick comes out clean).

Let cool for about 20 min before removing from pan.

This one's very dark because I used Hershey's Special Dark cocoa.

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