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):
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist