Chocolate Zucchini Bread
Moist chocolate zucchini bread with a cinnamon sugar crust, made with Bob's Red Mill Gluten Free 1-to-1 Baking Flour.
Prep20 min
Cook55 min
DifficultyEasy
Makes20 slices (2 loaves)
Credit: Original recipe by Our Best Bites (Sara Wells). See the original post on their website. We link instead of embedding so the creator gets the view.
Our version uses the cleanest organic ingredients, stays gluten-free, and avoids corn wherever we can. The original is shown exactly as the creator posted it.
slices (2 loaves)
Our clean version
Ingredients
Topping
- 2 tbsp organic brown sugar
- 2 tbsp organic cane sugar
- 1/2 tsp organic cinnamon
Bread
- 3 cups grated organic zucchini
- 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 2 tsp organic cinnamon
- 1/2 tsp sea salt
- 1 1/2 tsp Bob's Red Mill Baking Soda
- 6 tbsp organic unsweetened cocoa powder
- 1/2 cup organic avocado oil
- 1 cup organic cane sugar
- 1/4 cup organic brown sugar
- 3 pasture-raised organic eggs
- 2 tsp organic vanilla extract (corn-free)
- 1/2 cup organic sour cream
- 3/4 cup organic mini chocolate chips (corn-free, cane sugar)
- Zest of one organic orange (optional)
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Method
- Whisk the dry ingredients together in one bowl.
- In a second bowl, beat the oil, sugars, and eggs until a little fluffy, then mix in the vanilla and sour cream.
- Drain the grated zucchini and fold it into the batter with the orange zest. Toss the chocolate chips in a spoonful of the flour mixture so they don't sink, then stir in the rest of the flour mixture just until it disappears.
- Divide the batter between two buttered loaf pans, sprinkle the cinnamon sugar over the top, and bake at 350°F for 50-60 minutes, until a toothpick comes out clean.
What we changed and why
- Let the batter sit for 10 minutes before baking so the gluten-free flour has time to soak up the liquid.
- Swapped for Bob's Red Mill Gluten Free 1-to-1 Baking Flour, our everyday blend. It is made from rice, sorghum, potato, and tapioca with no corn ingredients. It does contain xanthan gum, which is often grown on corn sugar, so strict corn avoiders should check with their own tolerance.
- Iodized table salt usually contains corn-derived dextrose. Sea salt does not.
- Many vanilla extracts use corn-based alcohol. Look for one made with cane alcohol, or use vanilla bean powder.
- Some chips use corn-derived dextrose or vanillin, so read the label.
Items marked "check" need a quick label read: corn hides in starches, dextrose, and vinegar.
Original as posted
Ingredients
Topping
- 2 tbsp brown sugar
- 2 tbsp white sugar
- 1/2 tsp cinnamon
Bread
- 3 cups grated zucchini
- 2 cups flour
- 2 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 6 tbsp unsweetened cocoa powder
- 1/2 cup canola oil
- 1 cup sugar
- 1/4 cup brown sugar
- 3 eggs
- 2 tsp vanilla
- 1/2 cup sour cream
- 3/4 cup mini chocolate chips
- Zest of one orange (optional)
Method
- Whisk the dry ingredients in one bowl.
- Beat the oil, sugars, and eggs until slightly fluffy, then mix in the vanilla and sour cream.
- Drain the grated zucchini, fold it and the zest into the batter, toss the chips in a spoonful of the flour mix so they don't sink, then stir in the remaining flour mix just until combined.
- Divide between two buttered loaf pans, sprinkle with the cinnamon-sugar topping, and bake at 350°F for 50-60 minutes until a toothpick comes out clean.
Notes from our recipe log: Contains wheat flour, not gluten-free as written (could be adapted with a 1:1 gluten-free blend). Also works as muffins at the same temperature, about 10-15 minutes.
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Estimated nutrition
Per serving (1 of 20 slices (2 loaves)), for our clean version. This is an estimate, not lab tested.
| Calories | 218 |
| Protein | 2.7 g |
| Carbohydrates | 33.6 g |
| Fat | 9.5 g |
Based on: 10 slices per loaf, including the topping and all the mini chips. Bob's Red Mill Gluten Free 1-to-1 Baking Flour counted at 130 calories per 1/4 cup (37 g).
Gear we use
- High-speed blender (our pick coming soon)
- Muffin tin (our pick coming soon)
- Loaf pan (our pick coming soon)
Some gear links may become affiliate links. We only recommend things we use.
Swap ideas
- Heavy cream: Coconut cream
- Sour cream or Greek yogurt: Plain coconut yogurt; Cashew sour cream
- Bob's Red Mill Gluten Free 1-to-1 Baking Flour: Bob's Red Mill Cassava Flour (use about 3/4 the amount); Bob's Red Mill Almond Flour plus 1 tbsp Bob's Red Mill Tapioca Flour per cup, for cakes and quick breads
- Egg (in baking): 1 tbsp ground flax plus 3 tbsp water per egg, rested 5 minutes; 1/4 cup applesauce per egg in sweet bakes
- Sugar: Organic coconut sugar 1:1; Maple syrup (use 3/4 cup per cup of sugar and reduce liquid slightly)
- Chocolate: Carob chips (caffeine-free); Sugar-free chocolate sweetened with monk fruit
