{"id":7067200,"date":"2026-09-26T06:07:01","date_gmt":"2026-09-26T06:07:01","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/budget-food\/gluten-free-chocolate-zucchini-bread\/"},"modified":"2026-09-26T06:07:01","modified_gmt":"2026-09-26T06:07:01","slug":"gluten-free-chocolate-zucchini-bread","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7067200","title":{"rendered":"Gluten Free Chocolate Zucchini Bread"},"content":{"rendered":"


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With such deep chocolate flavor and a chewy, moist tender crumb, this Gluten Free Chocolate Zucchini Bread takes the cake. Possibly a brownie in disguise, this decadent, chocolate-forward delight is destined to become a new classic in your kitchen.<\/p>\n

Beautiful as muffins, bread, or baby bundts. So decadent, so fudgy, and impossible to refuse.<\/figcaption><\/figure>\n

Nutritious enough to eat for breakfast (maybe:), but so deliciously chocolatey that it definitely passes for dessert.<\/p>\n

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Why You Will Love This Recipe<\/h3>\n
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  1. This is a perfect late-summer recipe, when gardens are overflowing with zucchini. But it\u2019s so good, you can justify it anytime.<\/li>\n
  2. You can mix this bread easily by hand, or use a stand mixer. Both ways produce delicious, fudgy zucchini bread.<\/li>\n<\/ol>\n
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    This Gluten Free Chocolate Zucchini Bread makes great mini-loaves or muffins, too. For mini-loaves or muffins, adjust the cook time to 18-24 minutes. <\/p>\n

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    Mini loaf studded with chopped pecans and coconut.<\/figcaption><\/figure>\n

    No Squeezing the Zucchini<\/h3>\n

    For this recipe, you don\u2019t need to squeeze out the excess moisture from the zucchini after you grate it. The liquid helps hydrate the starches in the GF flour during the rest and will help your bread stay moist, even days later. It also gives you a little insurance in case you over bake the bread or muffins.<\/p>\n

    Why Add Zucchini to Bread Recipes?<\/h3>\n

    Good question. I have my reasons (enhanced nutrition, improved texture, and increased moisture in GF baking). But as I worked on this recipe, I grew curious how Zucchini Bread became such a staple in American baking.<\/p>\n

    People have been adding vegetables to breads and puddings since the Middle Ages. The natural sugars add sweetness, especially when sugar is scarce. More often, people used root vegetables (carrots, sweet potatoes, etc.), which are higher in sugar.<\/p>\n

    As for the rise of Zucchini Bread, in the US, Victory Gardens during WWII often produced a surplus of squash in late summer, so thrifty bakers utilized them in all sorts of baked goods. By 1973, James Beard cemented Zucchini Bread in American baking when he published a recipe in his cookbook. <\/p>\n

    My Recipe Inspiration<\/h3>\n

    I grew up on Zucchini Bread and Banana Bread, and they regularly appear in our house for breakfast or afternoon snack. This chocolate version was inspired by my daughter\u2019s love of Trader Joes GF Chocolate Muffins.<\/p>\n

    Variations<\/h3>\n