Simple Gluten-Free Chocolate Zucchini Bread

Experience the delightful combination of chocolate and zucchini in this moist and flavorful gluten-free bread. A versatile option for breakfast or a midday snack, this recipe cleverly incorporates vegetables into a treat that everyone can enjoy. The use of gluten-free ingredients caters to dietary needs without sacrificing taste or texture. With easy-to-find ingredients and clear instructions, crafting this loaf is a straightforward process, allowing you to enjoy a delicious homemade bread with minimal effort.

Ingredients

• 1 1/2 cup gluten-free flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cup grated zucchini
• 1/2 cup chocolate chips

Instructions

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine gluten-free flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
3. In a separate bowl, mix melted coconut oil, maple syrup, brown sugar, eggs, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined, ensuring not to overmix.
5. Gently fold in the grated zucchini and chocolate chips until evenly distributed.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for approximately 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.

Keywords: Moist, Sweet, Vegetable, Dessert, American

Spice Rack: Cinnamon

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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