A delicious way to bake with zucchini – this gluten free chocolate zucchini loaf cake is sure to become a favorite recipe! Rich, moist, and so decadent, this loaf is perfect with a cup of tea or coffee.
Don’t you just love it when the garden explodes with zucchini? One day you’re admiring all the blossoms, and the next you’re staring at a big pile of these green squash, wondering what to do with it all.
I love to make zucchini desserts – zucchini bread, muffins, cake, and even cookies sometimes! I decided a chocolate loaf cake made with garden fresh zucchini sounded like a good idea. It’s rich, chocolatey, and comes together very easily.
- Gluten Free Flour Blend – I used Namaste Perfect Flour Blend, but of course you should be able to use your favorite blend, or go ahead and use regular flour if you don’t need to be gluten free. I find that the Namaste flour gives a good result for quick breads, cookies, and cake. I have not tried this recipe with grain free flours like coconut or almond flour. If you do try that, you may need to adjust the wet ingredients, because coconut flour tends to absorb a lot of moisture.
- Coconut Oil – I like the flavor that coconut oil adds to this recipe. If you can’t have coconut, feel free to use organic canola oil or melted vegan buttery spread.
- Maple Syrup – Maple syrup adds sweetness and a little more moisture to this bread. Agave syrup could also work well.
- Coconut Sugar – I wanted to use a more natural sweetener, so I chose coconut sugar. You can definitely use regular white sugar or brown sugar.
- Dairy Free Chocolate Chips – We like Enjoy Life Chocolate Chunks or chips for this recipe. Feel free to use any brand that works for your particular allergies.
- Make this batter into muffins instead of bread. Bake the muffins at 350 degrees F for about 20-23 minutes or so.
- Try adding dairy free white chocolate chips to this recipe.
- If you can have nuts, feel free to add some to the batter. If you can’t do nuts, some pumpkin seeds or sunflower seeds would be a good option for adding some crunch.
You can try applesauce, that should work pretty well! Try a ½ cup of unsweetened applesauce in place of the eggs in this recipe.
You can use up to a half cup of oat flour. Oat flour does make baked goods a little more fragile, so you will still need to use a gluten free flour blend as well.
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Chocolate Zucchini Loaf Cake (Gluten Free).
- 1 cup gluten free flour blend I used Namaste Perfect Flour Blend
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cup shredded zucchini
- ¼ cup coconut oil measured solid, then melted – you could also use butter or vegan buttery spread
- ¼ cup maple syrup
- ¾ cup coconut sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup dairy free chocolate chunks or chocolate chips
- Preheat oven to 350 degrees F. Line a loaf pan with parchment paper so that it hangs over on both sides.
- Place the shredded zucchini, melted coconut oil or butter, maple syrup, and eggs in a mixing bowl and whisk together with a fork.
- Add the coconut sugar and vanilla, and stir.
- Add the gluten free flour, cocoa powder, baking soda, baking powder, and salt, and stir until combined.
- Stir in the dairy free chocolate chips.
- Spoon batter into the prepared pan. Sprinkle more chocolate chips on top if desired.
- Bake at 350 degrees F for about 55-60 minutes. Let cool in the pan for about 15 minutes before removing the loaf and placing on a wire rack.
- Let cool completely before slicing.
This post was originally published on July 28, 2010. It has been updated with new photos. The text below is from the original post, ten summers ago. I am including it because it’s a sweet reminder of a time with my first born. :)
*Note: I actually forgot to add the chocolate chips! So unlike me, to forget to add chocolate of all things, but I was baking with my two year old, and it was somewhat chaotic. It was delicious without them, but I think the chocolate chips would have added a little more richness.