THE BEST Gluten Free Chocolate Zucchini Bread

*Recipe adapted from Simply Recipes

Ingredients

• 4 cups grated zucchini (about 2 medium sized zucchinis)
• 2 1/2 cups Cup 4 Cup gluten free flour
• 1/2 cup unsweetened cocoa
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 1/2 cups sugar
• 2 eggs
• 3/4 cup unsalted butter
• 1/2 teaspoon instant coffee granules
• 1/2 teaspoon almond extract *don’t leave this one out!*

Kitchen Tools

• 2 bread loaf pans, 4 mini loaf pans (my personal favorite), OR 2 muffin pans
• food processor or food grater
• 2 medium mixing bowls
• 1 large mixing bowl
• mixer
• whisk
• plastic spatula or wooden spoon

Instructions

1. Preheat the oven to 350 degrees F. Prepare your loaf pans by coating with a thin layer of butter or spray and dusting with flour. Set aside.
2. Grate and measure 4 cups of shredded zucchini. Set aside.
3. In a medium mixing bowl, whisk together flour, unsweetened cocoa, baking soda, salt and cinnamon. Make sure all ingredients are well combined.
4. In a separate large mixing bowl, beat together eggs and sugar until just combined. Add in melted butter, instant coffee granules, and almond extract. Beat until smooth.
5. Add a little bit of shredded zucchini and the flour mixture to the large mixing bowl at a time, stirring in between to combine.
6. Once combined, divide the batter into each loaf pan. Try to do this step quickly, as batter can begin to separate with time. Bake for 45 minutes or until a butter knife comes out clean.
7. Cool completely and slice with a bread knife to prevent crumbling.

This bread recipe freezes very well. Make sure your loaves are completely cooled and wrap tightly with freezer paper. To serve, set the frozen loaf on the counter 1 day before. Also, if you don’t need your bread to be gluten free, substitute all purpose flour for the Cup 4 Cup.

Enjoy!

xo- Bethany

More from the journal