The chocolate flavor in this bread is nice and light (there’s only 2 Tablespoons cocoa powder for the entire loaf). If you want to go for a deeper chocolate flavor, you can add another Tablespoon of cocoa powder to the batter.
When we used to bake this at mom’s we would put 1/4 cup chocolate chips on top of the batter before baking to add a chocolate chip layer on top. Sometimes they would fall off and get messy, but it added a sweet chocolate layer to the bread. You can give that a try if you want a more decadent Chocolate Zucchini Bread.
Gluten Free Chocolate Zucchini Bread (Vegan)
- 1-1/4 cup superfine sorghum flour OR superfine brown rice flour (I use Authentic Foods superfine sorghum flour)
- 1/3 cup ground flax seed
- 2 Tablespoons cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup grated zucchini (washed and unpeeled)
- 2/3 cup pure maple syrup
- 1/3 cup + 2 Tablespoons rice milk
- 1/4 cup light tasting olive oil
- 1 teaspoon vanilla extract
- 1 teaspoon liquid Stevia (I used NOW Foods Chocolate flavored Better Stevia)
- 1/4 cup allergy friendly mini chocolate chips
- Preheat oven to 325° F and line a gluten-free loaf pan with parchment paper. Set aside
- In a medium bowl, whisk together the sorghum flour, flax meal, cocoa powder, baking powder, salt, cinnamon, and cloves. Set aside
- In another medium sized bowl, grate the zucchini until you have 1 cup grated zucchini (don't worry about peeling the zucchini first). Add to the grated zucchini the maple syrup, rice milk, olive oil, vanilla, and liquid Stevia. Stir well to combine
- Add the dry flour ingredients to the liquid zucchini ingredients and stir well by hand to combine.
- Pour the batter into the prepared loaf pan and bake at 325° F for 40 minutes. A cake tester or toothpick inserted into the center should come out clean.
- Remove the loaf pan from the oven and allow to cool for about 10 minutes
- Remove the bread out of the pan by the parchment paper and allow to cool completely on a wire rack before slicing
I recently updated the photos and post for this recipe, here’s one of my old photos (I added mini chocolate chips to the bread in the new photos):
Food allergy mom and healthy living blogger! Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, and an ACE Certified Fitness Nutrition Specialist