Gluten-Free Chocolate Zucchini Bread

Step 1

Preheat oven to 350 degrees F.

Step 2

Grease a loaf pan (mine is a 9″x5″ loaf pan) and line with parchment paper.

Step 3

In a large bowl, combine eggs, oil, coconut sugar, cocoa powder, and vanilla. Stir or whisk to combine well.

Step 4

Add grated zucchini and fold in with a spatula.

Step 5

Add flour, baking soda, and salt. Stir in with a spatula until just a few white spots remain.

Step 6

Set aside 2-3 Tbsp. chocolate chips for the top of the bread and add the rest to the batter.

Step 7

Fold in chocolate chips (there shouldn’t be any white/unmixed sections of flour left).

Step 8

Pour batter into prepared loaf pan and sprinkle with remaining chocolate chips.

Step 9

Bake at 350 degrees F. for 50-60 minutes, or until a toothpick inserted in the center comes out clean with only a few moist crumbs. (A little melted chocolate chip is ok, but you don’t want any wet batter.)

Step 10

Place pan on a cooling rack for about 15 minutes, then run a knife around the edges of the bread and transfer the bread out of the pan and onto a wire rack to finish cooling before slicing. (If you’ve used parchment, you can usually just lift the bread out of the pan using the parchment as “handles.”)