Looking for a delicious way to use up your zucchini crop? This chocolate chip zucchini bread is the perfect solution! This recipe is easy to follow and yields a moist, chocolatey loaf that everyone will love. It’s gluten-free and low carb, so everybody can enjoy it.
Zucchini bread is also a great way to sneak some vegetables into your diet! So give this healthy recipe a try today and enjoy the sweet taste of summer.
Why You’ll Love This Chocolate Chip Zucchini Bread Recipe:
It’s easy to follow
Uses up zucchini from your garden or Farmer’s Market
The end result is a moist, chocolatey loaf that everyone will love
It’s gluten-free and low carb!
Equipment Needed To Make Chocolate Chip Zucchini Bread Recipe
Measuring Cups (1/2 cup, 1 cup)
Measuring Spoons (tsp, 1/4 tsp)
Loaf Pan
Parchment paper
2 Mixing Bowls
Wire cooling rack
Ingredients For Your Chocolate Chip Zucchini Bread
You will need:
½ cup coconut flour
½ cup unsweetened cocoa powder
½ cup brown sugar substitute, like Swerve Brown Sugar
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
2 to 2 ½ cups shredded zucchini
1 cup fractionated coconut oil
4 large eggs
1 teaspoon vanilla extract
½ cup sugar-free chocolate chips
How To Make Gluten-Free Chocolate Chip Zucchini Bread
Step 1. Preheat oven to 350 degrees F or 177 C. Prepare a loaf pan with parchment paper.
Step 2. Mix together dry ingredients: coconut flour, cocoa, baking powder, baking soda, brown sugar substitute, and salt.
Step 3. In a separate mixing bowl, mix together zucchini, coconut oil, eggs, and vanilla.
Step 4. Combine the wet and dry ingredients. Stir in chocolate chips.
Step 5. Transfer batter to prepared baking pan. Smooth evenly.
Step 6. Bake for 45 to 55 minutes until a toothpick inserted in the center comes back with only a few moist crumbs.
Step 7. Allow to cool in the loaf pan for 15 minutes before removing from the pan and cooling completely on a wire rack.
Jeannette Kaplun
Delicious Gluten-Free Chocolate Zucchini Bread
This delicious gluten-free chocolate chip zucchini bread is low carb, too. Serve it as dessert, for breakfast or with a cup of coffee.
Preheat the oven to 350 degrees F or 177 C. Prepare a loaf pan with parchment paper.
Mix together dry ingredients: coconut flour, cocoa, baking powder, baking soda, brown sugar substitute, and salt.
In a separate mixing bowl, mix together zucchini, coconut oil, eggs, and vanilla.
Combine the wet and dry ingredients. Stir in chocolate chips.
Transfer batter to prepare baking pan. Smooth evenly.
Bake for 45 to 55 minutes until a toothpick inserted in the center comes back with only a few moist crumbs. Allow to cool in the loaf pan for 15 minutes before removing from the pan and cooling completely on a wire rack.
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So, what are you waiting for? Get in the kitchen and start baking! With this delicious gluten-free chocolate chip zucchini bread recipe, you’ll have a sweet treat that both you and your friends will love. And who knows – maybe you can even get them to help you eat it all up!
Jeannette Kaplun is a Latina mom of 2, TV host, author and blogger. She's the founder of Hispana Global and has appeared on Good Morning America, The Steve Harvey Show, Despierta América, Hoy Día, CNN en Español and The Chew. Previously she co-founded Todobebé and hosted the Emmy-nominated Viva la Familia TV show on Univision. Jeannette's work has been featured in prominent media outlets such as Forbes, The Huffington Post, Today Show Parenting Team, Parents Latina, Univision and Telemundo. She has also been a speaker at industry conferences and events, sharing her expertise on content creation, branding, and entrepreneurship. She serves as Special Advisor to The Bank of America Institute for Women's Entrepreneurship at Cornell and was included in the Forbes #Next1000 2021 list. She won the Iris Award for Instagram of the Year in 2021. Jeannette lives in Miami with her family and Maltese dog, Snoopy.
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