Gluten Free Chocolate Zucchini Bread

When The Greater Knead took to Instagram calling for bakers to create some recipes using their cup for cup gluten free flour, I immediately jumped on board.  I recently finished my rotations for the dietetic internship (HOORAY!) and baking is a GREAT study break.  Zucchini bread is one of my favorite, easy summer treats.  If you are unfamiliar with my recipes – I always bake egg and gluten free – but usually try to create completely vegan, gluten free recipes for baked goods.  This recipe is for gluten free, vegan, chocolate zucchini bread.  I hope you enjoy!

IMG_1875Gluten Free Chocolate Zucchini Bread

Servings: 1 loaf, approximately 8 – 1″ slices   Time: 1 hour & 30 minutes


  • 1/2 cup (1 stick) Earth Balance butter, softened
  • 3/4 cup light brown sugar, packed
  • 2 flax eggs:
    • 2 tbsp ground flax meal + 6 tbsp water
    • let sit for 5 minutes before adding to recipe
  • 1 tsp vanilla extract
  • 1 – 2/3 cups gluten free cup for cup flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp espresso powder (optional – found by the instant coffee at most grocery stores)
  • 2 cups shredded zucchini (about 2 medium zucchini)
  • 1 cup enjoy life mini chocolate chips


  1. Preheat oven to 350º F.  Coat a 8.5 x 4.5 inch loaf pan with non stick cooking spray.
  2. In a large bowl, mix together the softened butter and brown sugar. Once thoroughly combined, add the flax eggs and vanilla extract and mix.
  3. In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder, baking soda, and espresso powder.
  4. Add the dry ingredients to the wet ingredients and stir until combined.
  5. Add the zucchini and mini chocolate chips and mix until just combined. Do not over mix.
  6. Pour the batter into the loaf pan.  Bake for 60-65 minutes, until a toothpick or knife inserted into the center of the loaf comes out clean.
  7. Remove from oven and let cool for 10-15 minutes before cutting or removing from the pan.
  8. Enjoy!


Bread keeps for about 3-4 days in an airtight container.  For best taste/texture store in the refrigerator and heat before serving.

Try any modifications?

Let us know how they turned out in the comments below! 

2 thoughts on “Gluten Free Chocolate Zucchini Bread

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