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Gluten Free Triple Chocolate Zucchini Bread

Serves 16

45 min

Gluten Free Triple Chocolate Zucchini Bread

Recipe GLPR4cf28bb7604862

0.0(0)
Bread
45 min
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

  1. 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.

  2. 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.

  3. Slowly pour the melted butter or coconut oil into the egg mixture in a thin stream while whisking continuously until fully incorporated.

  4. 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.

  5. Sprinkle the dry ingredient mixture over the wet ingredients and stir gently until just combined; do not overmix.

  6. Fold in the shredded zucchini, semi-sweet chocolate chips, and chopped white chocolate until evenly distributed throughout the batter.

  7. 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.

  8. 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.