Gluten Free Triple Chocolate Zucchini Bread

Name: Gluten Free Triple Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16
Ingredients: 3/4 cup almond flour; 1/4 cup brown rice flour; 1/4 cup tapioca flour; 1/4 cup cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon kosher salt; 1/4 teaspoon cinnamon; 2 large eggs; 1/3 cup honey; 2 teaspoons vanilla extract; 2 tablespoons melted butter or coconut oil; 3/4 cup shredded zucchini; 1/3 cup semi-sweet chocolate chips; 2-3 squares white chocolate, finely chopped

Recipe GLPR4cf28bb7604862

Bread

45 min

426 cal

Servings: 16

Oven

SNAP eligible

A moist and indulgent gluten-free chocolate quick bread studded with three types of chocolate and fresh shredded zucchini. Made with almond flour and rice flour instead of wheat, this naturally sweet treat is perfect for breakfast, brunch, or dessert.

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Ingredients

3/4 cup almond flour

1/4 cup brown rice flour

1/4 cup tapioca flour

1/4 cup cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 teaspoon cinnamon

2 large eggs

1/3 cup honey

2 teaspoons vanilla extract

2 tablespoons melted butter or coconut oil

3/4 cup shredded zucchini

1/3 cup semi-sweet chocolate chips

2-3 squares white chocolate, finely chopped

Directions

Preheat your oven to 350°F. Prepare two 3 x 5 inch loaf pans or one 5 x 9 inch loaf pan by lightly coating with cooking spray.
In a medium or large bowl, crack the eggs and beat them together with the honey and vanilla extract until the mixture is well combined and slightly frothy.
Slowly pour the melted butter or coconut oil into the egg mixture in a thin stream while whisking continuously until fully incorporated.
In another bowl, whisk together the almond flour, brown rice flour, tapioca flour, cocoa powder, baking soda, kosher salt, and cinnamon until all the dry ingredients are evenly distributed.
Sprinkle the dry ingredient mixture over the wet ingredients and stir gently until just combined; do not overmix.
Fold in the shredded zucchini, semi-sweet chocolate chips, and chopped white chocolate until evenly distributed throughout the batter.
Divide the batter evenly between the prepared pans. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. If using a single larger loaf pan, add 5-10 minutes to the baking time.
Remove from the oven and let the bread cool in the pans for 10-15 minutes before turning out onto a wire rack to cool completely. Slice and serve.

Comments

Grocery List Plus Editorial Staff4

The stated 45 minutes ignores prep time—shredding and draining a whole zucchini, measuring three different flours, and melting chocolate realistically add 15 minutes, putting you closer to an hour total. Almond flour, brown rice flour, and tapioca flour are specialty items; while Walmart and Harris Teeter stock them, you may need to check multiple aisles or make a deliberate stop at a Whole Foods or natural-foods section rather than grabbing them during a standard trip. The cost per serving lands around $0.85–$1.10 depending on chocolate brand and whether you already have the specialty flours in the cupboard, which is reasonable for a dessert bread. This is a same-night dish that doesn't reheat well—zucchini bread tends to dry out—so plan to serve it fresh and know you won't have a convenient lunch leftover the next day.