Knock-Out Fudgy Gluten-Free Chocolate Zucchini Bread

If you want to bake an one-bowl, quick bread absolutely no one will suspect is gluten-free, this ultimately fudgy double chocolate zucchini bread is the magic ticket. There's two simple tricks to making a gluten-free chocolate zucchini bread ultra moist, but not soggy or sunken in the middle. Don't worry, it's easy peasy and I'll show you how!

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 325ºF. Grease a 8X4 loaf pan with cooking spray. Set aside.

Step 2

Grate the zucchini and lay in a double layer paper towel or dish towel. Squeeze gently to soak up excess water and set aside.

Step 3

In a large bowl whisk together the egg, sugar, packed brown sugar, oil, and vanilla extract. Stir in the slightly dried zucchini.

Step 4

Add the flour, unsweetened cocoa, baking powder, and baking soda. Stir until very well combined, and no flour pockets remain. Then stir in the chocolate chips. Pour into the prepared loaf pan and spread evenly. If desired, sprinkle some additional chocolate chips on top.

Step 5

Bake for 1 hour - 1 hour 5 minutes, or until a toothpick inserted in the center comes out clean. Be sure the bread is fully baked or it will sink upon cooling. Cool in pan for 10 minutes. Run a knife around the edges and then turn onto a wire rack to cool completely.

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