The most incredible, healthy gluten free double chocolate zucchini bread that’s super easy to make, naturally sweetened with pure maple syrup, and tastes just like chocolate cake.
This double chocolate zucchini bread is super moist, fluffy, and loaded with so much chocolate flavor you’ll swear you’re eating a piece of cake! It’s seriously the most delicious zucchini bread you’ll ever eat.
Made with natural creamy peanut butter, pure maple syrup, almond milk, and cocoa powder and topped with a rich and smooth chocolate cream cheese frosting that’s so unbelievably delicious. No one would ever know it’s healthy, even though it’s packed with nutritious ingredients.
What you’ll need to make this Healthy Gluten Free Double Chocolate Zucchini Bread
(links below are the gluten free & celiac safe products I used in this recipe)
- zucchini
- egg
- natural “drippy” peanut butter
- pure maple syrup
- pure vanilla extract
- apple cider vinegar
- unsweetened almond milk
- gluten free 1:1 flour
- unsweetened cocoa powder
- espresso powder
- baking soda
- fine sea salt
- semisweet chocolate chips
- plain cream cheese
- unsalted butter
- powdered sugar
tips + tricks for making the best zucchini bread
- Measure the zucchini after you shred it and make sure you squeeze out all of the excess moisture.
- Be sure your egg is at room temperature before adding it to the batter.
- Make sure to spray your loaf pan with nonstick cooking spray AND line it with parchment paper. This will ensure your bread comes out easily.
- To ensure you get soft and fluffy bread, do not over mix the batter.
More delicious gluten free bread + muffin recipes you’re sure to love!
- Gluten Free Oat Flour Carrot Cake Banana Bread With Cream Cheese Frosting
- Healthier Gluten Free Bakery Style Blueberry Muffins
- Healthy Gluten Free Maple Glazed Pumpkin Bread
- Flourless Chocolate Black Bean Muffins
If you make this Healthy Gluten Free Double Chocolate Zucchini Bread, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!
Healthy Gluten Free Double Chocolate Zucchini Bread
- Yield: 1 Loaf
- Diet: Gluten Free
Description
The most incredible, healthy gluten free double chocolate zucchini bread that’s super easy to make, naturally sweetened with pure maple syrup, and tastes just like chocolate cake.
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
zucchini bread
- 1 cup shredded zucchini
- 1 egg, room temperature
- ½ cup natural “drippy” peanut butter
- ½ cup pure maple syrup
- 1 ¼ teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
- ½ cup unsweetened almond milk, or any milk you prefer
- ½ + ⅓ cup gluten free 1:1 flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup semisweet chocolate chips
chocolate frosting
- 3 ounces plain cream cheese, softened
- 3 tablespoons unsalted butter, softened
- ¼ cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- ⅛ teaspoon espresso powder
- ½ teaspoon pure vanilla extract
- pinch of fine sea salt
- semisweet chocolate chips, for garnish
Instructions
step 1
Preheat oven to 350 degrees. Spray an 8 ½ x 4 ½ inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside.
step 2
Place shredded zucchini in the center of a dish towel and squeeze out all of the excess moisture. In a large bowl add the zucchini, egg, peanut butter, maple syrup, vanilla extract, apple cider vinegar, and milk. Mix until well combined.
step 3
Add the gluten free flour, cocoa powder, espresso powder, baking soda, and salt to the bowl. Mix until well combined. Fold in the chocolate chips.
step 4
Pour batter into the prepared loaf pan and smooth until even. Bake for 50 to 60 minutes (mine was perfect at 55 minutes) or until a toothpick inserted into the center of the loaf comes out clean or with just a few crumbs attached.
step 5
Remove from the oven and place on a wire rack to cool for 15 minutes. Remove loaf from pan and place on a wire rack to cool completely.
step 6
Once bread has completely cooled make the frosting. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat together the cream cheese, butter, powdered sugar, cocoa powder, espresso powder, vanilla extract, and salt until smooth and creamy. Spread frosting over the cooled loaf and top with chocolate chips.
* some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *
Lisa says
Easy to follow and smells delicious! Thankful for your recipes!!!
Emily Chave says
Thank you so much, Lisa. I’m so glad you are enjoying my recipes, means so much to me!
XO Emily
Alice says
This looks amazing and I really want to bake it but I’m from England! Can I just convert the cups to grams and it will still be the same amount? Sorry novice baker here!
Emily Chave says
Hi Alice, converting cups to grams can be done by using an online converting calculator such as this one – https://www.thecalculatorsite.com/cooking/cups-grams.php
I hope this helps!