One Bowl Gluten Free Chocolate Zucchini Bread

The aroma of freshly baked chocolate bread wafts through the kitchen, enticing everyone nearby. Introducing the delightful One Bowl Gluten Free Chocolate Zucchini Bread, a quick and satisfying recipe that only takes about an hour from start to finish. This recipe works because the grated zucchini keeps the bread moist while the chocolate makes it an indulgent treat.

This recipe is perfect for anyone craving a sweet snack or dessert that’s easier on the stomach. It’s ideal to whip up on a lazy Sunday or when you need to use up extra zucchini from your garden. You can store any leftovers in an airtight container for up to four days, making it a convenient option for breakfast or afternoon treats.

Why You’ll Love This Recipe

• It’s a one-bowl wonder, minimizing cleanup time.
• The combination of cocoa and zucchini creates a rich, moist texture.
• These ingredients are pantry staples, making it easy to whip up anytime.
• Dark chocolate morsels provide a decadent finish in every bite.

What You’ll Need

Before you start baking, gather the following ingredients:

For the Bread

• 1 c gluten-free all purpose flour (I used Bob’s Red Mill one to one baking flour, but regular all purpose flour works as well)
• 1/2 c cocoa powder
• 1/2 c granulated sugar
• 1/2 c light brown sugar (can sub coconut sugar if you prefer)
• 1/2 c apple sauce (or oil)
• 2 eggs
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 c grated zucchini, gently squeeze out the water with a paper towel (about 1 medium zucchini)
• 1 1/2 tsp vanilla extract
• 1/2 tsp salt

For Topping

• 3/4 c dark chocolate morsels (I used Enjoy Life Chocolate Chips)

Use coconut sugar for a lower glycemic option.

Substitutions & Swaps

• Coconut sugar works instead of light brown sugar.
• Any mild oil can substitute for apple sauce.
• Regular all-purpose flour may replace gluten-free flour.
• Unsweetened applesauce can be replaced with mashed banana.

How to Make It

Follow these simple steps to create your chocolate zucchini bread.

Preheat

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

Combine Ingredients

Add all ingredients except chocolate chips to a large mixing bowl and stir to combine.

Fold in Chocolate Chips

Now add in half of the chocolate chips and stir to combine.

Pour Batter

Pour batter into the lined loaf pan and top with remaining chocolate chips.

Bake

Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean.

Cool

Let cool for 10 minutes before slicing.

Enjoy!!!

Slice and indulge in your delicious creation!

How to Store It

Fridge: Store for up to 4 days in an airtight container.
Freezer: Yes, freeze for up to 3 months for long-term storage.
Reheat: Use the microwave on medium for 20-30 seconds.

Tips for Best Results

• Squeeze out excess water from zucchini to avoid a soggy bread.
• Use high-quality cocoa powder for deeper flavor.
• Bake until the toothpick comes out clean, preventing dryness.
• Let it cool completely for the best slicing results.

Serving Suggestions

• Serve warm with a spread of nut butter for breakfast.
• Pair slices with vanilla ice cream for dessert.
• Enjoy with a cup of coffee or tea during afternoon breaks.