I have had Chocolate Zucchini Bread on the brain for a couple of weeks now. Two of my friends have made rather epic looking versions lately and I couldn’t seems to get them out of my head! So Saturday I decided I would make my own version (vegan and gluten-free.)

Turns out that was a really good choice.

Chocolate Zucchini Bread- Vegan and Gluten-free from HeatherChristo.com

I did make a loaf, and it turned out amazing. And I was not even doing it for the blog- I was just doing it for the family for the long weekend- but I did happen to post a picture of it on insta-stories. And the response on DM was overwhelming! Apparently quite a lot of people wanted to the recipe!

Chocolate Zucchini Bread- Vegan and Gluten-free from HeatherChristo.com

So I made another batch so that I could take a picture for you- but in typical impatient Heather fashion, I didn’t let the bread cool all the way (you should do that) before cutting it up- so it doesn’t look like a million bucks in these pictures. And also- it’s just really brown!

But I swear to you it tastes like a million bucks! And calling chocolate zucchini bread, may be a wee-tad-bit misleading, because it tastes more like cake. The best chocolate cake you have ever had. But if we call it bread then that means we can eat it for breakfast.

Chocolate Zucchini Bread- Vegan and Gluten-free from HeatherChristo.com

Chocolate Zucchini Bread - Vegan and Gluten-Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Chocolate Zucchini Bread:
  • 1½ cups all purpose gluten free flour
  • 1 cup dark unsweetened cocoa powder
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons xanthum gum
  • 1 ½ teaspoons kosher salt
  • 1⅓ cup packed grated zucchini
  • ½ cup melted coconut oil
  • 1 cup unsweetened coconut milk
  • 1 ¼ cup chocolate chips
Instructions
  1. Preheat the oven to 350 degrees and prepare an 8x4 inch loaf pan with coconut oil spray or melted coconut oil.
  2. In the bowl of a standing mixer fitted with a whisk attachment, combine all of the dry ingredients.
  3. Add the grated zucchini, the coconut oil and the coconut milk and mix on medium speed until you have an even batter. Gently mix in 1 cup of chocolate chips.
  4. Transfer the batter to the prepared loaf pan and then sprinkle the remaining ¼ cup of chocolate chips over the top. Bake the loaf at 350 degrees for 60 minutes.
  5. Let the bread cool for 20 to 30 minutes before turning out and slicing.

 

Print Recipe  

I have had Chocolate Zucchini Bread on the brain for a couple of weeks now. Two of my friends have made rather epic looking versions lately and I couldn’t seems to get them out of my head! So Saturday I decided I would make my own version (vegan and gluten-free.)

Turns out that was a really good choice.

Chocolate Zucchini Bread- Vegan and Gluten-free from HeatherChristo.com

I did make a loaf, and it turned out amazing. And I was not even doing it for the blog- I was just doing it for the family for the long weekend- but I did happen to post a picture of it on insta-stories. And the response on DM was overwhelming! Apparently quite a lot of people wanted to the recipe!

Chocolate Zucchini Bread- Vegan and Gluten-free from HeatherChristo.com

So I made another batch so that I could take a picture for you- but in typical impatient Heather fashion, I didn’t let the bread cool all the way (you should do that) before cutting it up- so it doesn’t look like a million bucks in these pictures. And also- it’s just really brown!

But I swear to you it tastes like a million bucks! And calling chocolate zucchini bread, may be a wee-tad-bit misleading, because it tastes more like cake. The best chocolate cake you have ever had. But if we call it bread then that means we can eat it for breakfast.

Chocolate Zucchini Bread- Vegan and Gluten-free from HeatherChristo.com

Chocolate Zucchini Bread - Vegan and Gluten-Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Chocolate Zucchini Bread:
  • 1½ cups all purpose gluten free flour
  • 1 cup dark unsweetened cocoa powder
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons xanthum gum
  • 1 ½ teaspoons kosher salt
  • 1⅓ cup packed grated zucchini
  • ½ cup melted coconut oil
  • 1 cup unsweetened coconut milk
  • 1 ¼ cup chocolate chips
Instructions
  1. Preheat the oven to 350 degrees and prepare an 8x4 inch loaf pan with coconut oil spray or melted coconut oil.
  2. In the bowl of a standing mixer fitted with a whisk attachment, combine all of the dry ingredients.
  3. Add the grated zucchini, the coconut oil and the coconut milk and mix on medium speed until you have an even batter. Gently mix in 1 cup of chocolate chips.
  4. Transfer the batter to the prepared loaf pan and then sprinkle the remaining ¼ cup of chocolate chips over the top. Bake the loaf at 350 degrees for 60 minutes.
  5. Let the bread cool for 20 to 30 minutes before turning out and slicing.