I LOVE dessert, but I'm also all for incorporating a wide variety of fruits and veggies into your diet, so when I can add veggies to a dessert that's still sweet, rich, and absolutely delicious- I'm 1000% in!

This mini gluten free chocolate zucchini bread feels like fudgy chocolate cake. Made with only a little sugar and maple syrup, yet it's still sweet enough to delight! It may seem like a lot of ingredients, but the recipe is super simple and most items you will already have on hand. Plus, you can enjoy all summer long while zucchini is plentiful and in-season. And, it's the perfect sweet treat for when your neighbor drops off that surplus of zucchini from her garden.

Trust me when I say this dish will not disappoint! At first, my sister was convinced there would be stringy zucchini pieces...no way! If you look really closely, you may see tiny flecks of green- but that's it! Zucchini has so much water that it practically melts into the loaves as they bake. Plus, the water content helps to create a super moist texture! Get ready for mini loaves of fudgy chocolate cake, but there is a veggie inside!

I like to create mini loafs. They're already individual-sized and they bake in 20 minutes or less! You could also pour the same batter into a large loaf pan. Though, the baking time will increase to 50-60 minutes.

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Ingredients in Chocolate Zucchini Bread

• Shredded Zucchini
• Butter
• Brown Sugar
• Maple Syrup
• Eggs
• Vanilla
• Instant Coffee
• Greek Yogurt
• Cocoa Powder
• Baking Soda
• Baking Powder
• Salt
• Gluten Free Flour Blend
• Chocolate Chips

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How to Make Gluten Free Chocolate Zucchini Bread

1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, whisk all of the wet ingredients. Then, whisk in the cocoa powder, baking soda, baking powder, salt, and flour. Finally, stir or fold in the chocolate chips.
3. Pour into 8 greased mini loaf pans (about 1/4 c. batter in each.) Bake for 18-20 minutes, until an inserted toothpick comes out clean. You can also bake in one large loaf pan for 50-60 minutes. Allow to cool before removing and/or slicing.

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Should you leave the skin on zucchini when making bread?

Yes, you can leave the skin on zucchini when making zucchini bread. The zucchini will practically melt into the bread, so removing the skin is just an unnecessary step. There may be a few small green flecks if someone looks really closely, but there will not be any noticeable taste or texture from the zucchini.

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Do you grate, shred, or chop zucchini for bread?

The zucchini should be freshly grated or shredded when used for baked goods. I used a cheese shredder to create a pile of thin shreds. You can also use a box grater or the shredding tool on a stand mixer. Then, add to the batter. No blotting or squeezing required.

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Craving more???

Gluten Free Strawberry Pretzel Salad

Healthy Gluten Free Banana Bread

Gluten Free Mini Air Fryer Cheesecakes