Gluten Free Double Chocolate Zucchini Bread

Gluten Free Chocolate Chocolate Chip Bundt BreadBy the end of summer, we’ve had our fill of zucchini side dishes and add-ins to every soup, stir fry, and entree.  Time to get creative and indulge in some chocolate bliss…

This Gluten Free Double Chocolate Zucchini Bread is a sinfully delicious, yet not overly rich, recipe adapted from one I found on   This can be served as a breakfast bread or with afternoon tea, or as a scrumptious dessert.  We actually just served this up at Mighty O’s birthday party this past weekend, disguised as chocolate cupcakes.  I don’t think the kids realized this was a veggie dish at all!  ;)  This recipe bakes up light, moist, and fluffy – so it’s a great one to experiment with if you are exploring reducing gluten.  Many gluten-free recipes can be a bit sticky and overly dense, so I’d encourage starting with something like this that turns out just like “normal” to whet your appetite for the possibilities in gluten-free baking.

It can also be made with regular all-purpose flour if you aren’t  concerned with restricting gluten, and can very easily be made vegan as well.  Be sure to check out the Baker’s Notes at the bottom of the recipe if you are interested in those options.

Gluten Free Double Chocolate Zucchini Bread

Makes 1 bundt cake, 2 loaf breads, or 24-30 muffins/cupcakes.


2 cups diced zucchini

4 eggs

1 cup canola oil

2 tsp gluten-free vanilla extract

2 cups (or less) sugar

1 cup all purpose gluten-free flour

1 cup brown rice flour

1 cup cornstarch (go organic here to ensure non-GMO)

4 Tbsp tapoica starch

2 tsp baking powder

1 ½ tsp baking soda

2 tsp ground cinnamon

2 Tbsp cocoa powder (Dutch process will give the darkest/chocolatey-est result)

1 tsp xanthan gum (binding agent that replaces the gluten normally found in wheat and other gluten-type flours)

1 tsp salt

¾ cup miniature chocolate chips (optional; adds richness… and more CHOCOLATE! ;)


Preheat oven to 325 F degrees. Grease a bundt pan, 2 loaf pans or muffin tins (or use cupcake liners).

Combine zucchini with eggs, oil, and vanilla extract in a blender, then pulse a few rounds until smooth.

In a large bowl, whisk together  dry ingredients:  sugar, all-purpose GF flour, rice flour, cornstarch, tapioca starch (or additional flour), baking powder, cinnamon, baking soda, xanthan gum, and salt in a large bowl.

Stir zucchini mixture into dry mixture  by hand until batter is well blended.

Stir in chocolate chips until evenly blended throughout batter, then pour into prepared pan.  (The batter will seem a bit thin/runny, though this is OK – it will turn out fine.  Resist temptation to add more flour. )  Bake until a toothpick inserted into the center comes out clean.

For bundt or loaf pans, allow about 1 hour, checking periodically for doneness.  Cover with foil if needed to avoid over-browning if your oven is taking longer than anticipated.

For muffins or cupcakes, allow about 15 minutes per batch, filling tins or cupcake liners about ¾ full (a bit more than you would with a regular wheat-based recipe, since the gluten-free batter will not rise as much).

Cool in the pan for a few minutes before removing, then remove from pan to cool completely on a wire rack.

To top, shake with confectioners’ sugar, or use your favorite glaze or icing – or great plain, as is.  We love them with our quick and easy cream cheese icing.

Baker’s Notes:

Regular Flour Option:  If you’re not avoiding gluten, this is still a delicious, easy recipe!  Simply replace the 2 gluten-free flours, corn starch and tapioca starch with 3 ¼ c. all-purpose flour, and omit the xanthan gum.

Vegan Option:  The great thing about this recipe is that the only non-vegan ingredient here is eggs. Eggs do seem to help with the consistency of gluten-free recipes, since they provide a strong binding agent that is otherwise missing, though easy to substitute as well.  You can use your usual go-to egg replacement product or recipe, or, for each egg called for in your baking, use ¼ cup of chickpea flour and ¼ cup water or non-dairy milk.  For this recipe, replace the 4 eggs with 1 cup chickpea flour and 1 cup water or non-dairy milk.  This actually maintains the gluten-free nature of the recipe, since chickpea flour is a gluten-free flour substitute anyway – so voila!  2 for 1 on this one. ;)

Hope you enjoy this tasty baked goodness to satisfy your own chocolate craving!

What have your results been with adapting recipes to your dietary needs?   How did this recipe work for you?

Love and light,

Samadhi  ✷

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