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Moist Gluten-Free Double Chocolate Zucchini Bread

moist gluten-free double chocolate zucchini bread - featured image
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A rich, moist, and indulgent gluten-free zucchini bread with double chocolate flavor, perfect for quick baking and suitable for various dietary needs.

Ingredients

Scale
  • 2 cups grated zucchini (about 2 medium zucchinis, squeezed to remove excess water)
  • 1 ½ cups almond flour
  • ½ cup tapioca starch
  • ½ cup unsweetened cocoa powder (Dutch-processed)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • ¼ cup olive oil (or melted coconut oil)
  • ¾ cup dark chocolate chips
  • ¼ cup melted dark chocolate

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan with olive oil or line it with parchment paper.
  2. Grate the zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together almond flour, tapioca starch, cocoa powder, baking soda, baking powder, and salt until well combined.
  4. In a medium bowl, whisk eggs, maple syrup, olive oil, and vanilla extract until smooth and slightly frothy.
  5. Stir the grated zucchini and melted dark chocolate into the wet mixture.
  6. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Avoid overmixing.
  7. Fold in the dark chocolate chips evenly.
  8. Pour the batter into the prepared loaf pan and smooth the top gently. Tap the pan once or twice on the counter to release air bubbles.
  9. Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick in the center. It should come out with a few moist crumbs but not wet batter. Tent with foil if the top browns too fast.
  10. Cool the bread in the pan on a wire rack for at least 20 minutes before removing.

Notes

Squeeze zucchini well to avoid sogginess. Avoid overmixing the batter to keep the bread tender. Use fresh baking soda and powder for best rise. Start checking doneness at 50 minutes. Let bread cool completely before slicing. Variations include nut-free, vegan, seasonal spices, and lower sugar options.

Nutrition

Keywords: gluten-free, zucchini bread, double chocolate, dairy-free option, vegan option, quick baking, healthy dessert

Find it online: https://shimmersnack.com/moist-gluten-free-double-chocolate-zucchini-bread-recipe-easy-and-perfect-for-quick-baking/