You won’t taste the zucchini in this fudgy, chocolatey double zucchini bread.
This Double Chocolate Zucchini Blender Bread is extra fun to make with a friend.
I had the pleasure of making it with Rachael — a fellow content creator, recipe developer, and NYT bestselling author — and a close friend. Having someone who understands recipe development and content creation makes the process more enjoyable.
This loaf makes the most of abundant summer zucchini. It’s gluten-free, dairy-free, and refined sugar-free, and best of all — it’s made entirely in a blender. Add the ingredients, blend, pour into a loaf pan, and bake.
Grab a friend and try this fudgy loaf — you won’t be disappointed. Enjoy!
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Ingredients for Chocolate Zucchini Bread
This dessert-like quick bread uses garden zucchini and pantry staples to become a moist, chocolatey loaf. Below are the ingredients for one loaf.
- Zucchini: Grated or chopped — you won’t taste it in the finished bread.
- Gluten-Free Flour Blend: I used a paleo gluten-free blend; if you aren’t gluten-free, all-purpose flour works.
- Eggs: Help bind the loaf and create a fudgy texture.
- Cacao Powder: Unsweetened cacao gives deep chocolate flavor and nutrients.
- Nut Butter: Creamy peanut butter is used here; creamy almond butter is a simple swap.
- Applesauce: Replaces oil for moisture with less fat.
- Honey or Maple Syrup: Natural sweetener — either works well.
- Vanilla Extract: Enhances the chocolate flavor.
- Cinnamon: Warm spice that complements chocolate.
- Baking Soda: Gives lift and lightness to the loaf.
- Sea Salt: Balances and enhances flavor.
- Dairy-Free Chocolate Chunks: Stirred into the batter for melty pockets of chocolate.
How to Make Double Chocolate Zucchini Blender Bread
The trickiest part is letting the loaf cool before slicing. Follow these simple steps for a moist, fudgy result.
1. Preheat the oven to 350°F (175°C). Grease a loaf pan with avocado oil spray or line it with parchment paper.
2. Add the chopped zucchini (no need to peel) to a blender or food processor and blend until finely minced.
3. Add the gluten-free flour, eggs, cacao powder, nut butter, applesauce, honey or maple syrup, vanilla, cinnamon, baking soda, and sea salt to the blender. Pulse or blend until just combined — avoid overmixing.
4. Fold in the dairy-free chocolate chunks with a spatula so they remain distributed through the batter.
5. Pour the batter into the prepared loaf pan and bake for 40–45 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.
6. Remove from the oven and allow the loaf to cool completely in the pan before slicing. This ensures a fudgy, set texture.
Other Gluten-Free Bread Recipes
- Gluten-Free Pumpkin Bread
- Gluten-Free Cornbread
- Healthier Gluten-Free Banana Bread
- Cinnamon Swirl Coffee Cake
GLUTEN-FREE DOUBLE CHOCOLATE ZUCCHINI BLENDER BREAD
Ingredients
- 2 ½ cups zucchini, chopped (no need to peel)
- 1 cup gluten-free flour blend (or all-purpose flour)
- 2 eggs, pasture raised
- ⅓ cup cacao powder
- ⅓ cup creamy peanut butter (or almond butter)
- ⅓ cup applesauce
- ¼ cup honey (or maple syrup)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- ¼ teaspoon sea salt
- ¾ cup dairy-free chocolate chunks
Instructions
- Preheat oven to 350°F and prepare a loaf pan with avocado oil or parchment.
- Add the zucchini to a blender and blend until minced.
- Add the remaining ingredients (except chocolate chunks) to the blender and blend until just combined.
- Fold in the chocolate chunks with a spatula.
- Pour batter into the prepared pan and bake 40–45 minutes, until a toothpick comes out clean.
- Cool completely before slicing. ENJOY!
Nutrition
Carbohydrates: 21 g |
Protein: 4 g |
Fat: 5 g |
Fiber: 3 g |
Sugar: 10 g
Nutrition information is an approximation.