Gluten Free Chocolate Zucchini Bread (Vegan)

This moist Chocolate Zucchini quick bread has a light chocolate flavor that goes well with cinnamon and cloves. It's gluten free and vegan!

Gluten free, vegan; Free of: tree nuts, peanuts, eggs, dairy, soy

Course Snacks

Cuisine American

Keyword chocolate zucchini bread, zucchini bread

Prep Time 15

Cook Time 40

Total Time 55

Servings slices

Calories 153kcal

Author Sarah Parker, adapted from a recipe passed down by my Mom

1 ¼ cup Authentic Foods superfine sorghum flour or superfine brown rice flour (I use Authentic Foods superfine sorghum flour)
⅓ cup ground flax seed
2 Tablespoons cocoa powder
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 cup grated zucchini (washed and unpeeled)
⅔ cup pure maple syrup
⅓ cup + 2 Tablespoons rice milk
¼ cup light tasting olive oil
1 teaspoon vanilla extract
1 teaspoon liquid Stevia (I used NOW Foods Chocolate flavored Better Stevia)
¼ 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
Enjoy!