This Gluten Free Almond Flour Chocolate Zucchini Bread is a real treat! It is perfectly moist and super easy to make. Such a delicious way to use up some zucchini!
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This double chocolate zucchini bread is made with one of my favorite gluten free flours: almond flour. I use it all the time! To make Gluten Free Orange Cranberry Muffins, Gluten Free Pumpkin Muffins, Banana Carrot Muffins, just to name a few!
And even though I discovered sweet zucchini breads only a few months ago, they are now becoming one of my favorite desserts. And this double chocolate zucchini bread is at the top of my list!
Like I've said before, sweet zucchini breads are absolutely not common here in France. In our culture, zucchini breads are savory. Because sweet zucchini breads are pretty new here, it has now become a conversation topic in my family. My parents are now telling the whole village about those sweet zucchini breads that I am baking for them when I am around and people are very intrigued.
That's why I love to prank people with this double chocolate zucchini bread. A few months ago, I was invited over for dinner at some friends' and I knew that one of my friend doesn't like zucchini (don't worry I checked before that it was just a dislike not an allergy) so I was very happy to make him eat zucchini without him knowing it.
And he loved it, he had a second serve before knowing there was zucchini in it. Then we had a great laugh together. 😂 I also like to do this prank on kids who say they don't like vegetables.
⭐ Why you'll love this recipe
- This gluten free double chocolate zucchini bread is quick and easy to make.
- This recipe is shockingly simple.
- Perfect for baking with kids.
- 2 ways to make this chocolate zucchini bread : with grated zucchini or with blended zucchini
- This recipe is gluten-free, grain-free, vegan and paleo compliant.
📖 Ingredient notes
- Zucchini. You can either grate the zucchini or blend it with the other liquid ingredients. Whatever you choose, do not peel the zucchini before grating or blending (leave the skin on). And do not drain out, or squeeze out any of the liquid from the zucchini as you will need all the moisture from the zucchini to make the batter.
- Almond flour. Almond flour is both gluten free and paleo compliant. So whether you are gluten free or paleo, you are good to go!
- Dark chocolate chips. Make sure to use dairy free, vegan or paleo compliant chocolate chips if needed. Check the ingredients carefully for that.
- Cacao powder. Make sure to use unsweetened cacao powder.
- Arrowroot. It is a starch. See below for substitutions.
- Oil of your choice. I either use extra virgin olive oil or coconut oil.
For the quantities and complete list of ingredients for this Gluten Free Almond Flour Chocolate Zucchini Bread, please see the recipe card below.
💭 Substitutions
- Arrowroot substitutions. You can replace it with tapioca flour/starch. Both arrowroot and tapioca starch are paleo compliant. And if you are not on a paleo diet, you can either use corn starch or potato starch.
- Almond flour substitution. If you are nut free, you can use tigernut flour instead. If you don't know what tigernut flour is and want to learn more about it you can read my post What is tigernut flour.
🥣 Step by step instructions
You can make this gluten free chocolate zucchini bread 2 different ways. Either by grating the zucchini or by blending it. Don't worry I walk you through both ways.
- Rince zucchini under cold water and cut off the ends. Measure the amount needed and either grate it or blend it as instructed.
- If you choose to grate the zucchini: in a separate bowl, combine all the wet ingredients (maple syrup, oil, apple cider vinegar and grated zucchini). Stir.
- If you choose to blend the zucchini: cut the zucchini in pieces. Transfer zucchini pieces to a small blender along with the maple syrup, oil and apple cider vinegar.
- Blend until smooth.
- In a large bowl, combine all the dry ingredients (almond flour, arrowroot, baking soda and cacao powder).
- Then add the wet ingredients to the dry ingredients and mix with a spoon until well combined.
- Add the chocolate chips, putting aside about a tablespoon to sprinkle on top of the batter once in the tin.
- Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) baking tin and transfer the batter into the tin. Sprinkle the rest of chocolate chips.
- Bake for about 30 minutes. And voilà!
👩🏻🍳Top tips
- Instead of buying chocolate chips you can use chocolate bars that you chop yourself with a sharp knife, on a wooden board. This method is less expensive than buying chocolate chips that are ready to use.
- Never open the oven door before the end of the baking time (unless, of course, in case of a danger or problem with your oven). If you open the oven door during the baking time, just to "check how your chocolate zucchini bread looks", it will fall down or won't rise.
💬 Recipe FAQs
Yes you can make chocolate zucchini muffins instead of a loaf. In this case, cook them for about 20 minutes (or 25 minutes if your muffins are large).
Yes you can freeze this chocolate zucchini bread. Wait for it to cool down completely before putting it in the freezer.
If you want to reduce the maple syrup quantity in this recipe, I suggest replacing it with the same quantity of coconut milk.
🍪 Other zucchini recipes you might like
If you're facing an abundance of zucchini you can try my other zucchini recipes:
Did you like this recipe? Please leave a 5-star rating 🌟🌟🌟🌟🌟 on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.
📋 Recipe / Recette
Gluten Free Almond Flour Chocolate Zucchini Bread
Ingredients
- 200 grams (2 cups) zucchini (grated or blended)
- 150 grams (1 cup + ⅓ cup) almond flour (if you are intolerant to almonds, you can use tigernut flour instead)
- 150 grams (1 cup) dark chocolate chips
- 60 grams (⅓ cup) arrowroot (see notes for substitutions)
- 3 Tablespoons cacao powder
- 4 Tablespoons maple syrup
- 1 Tablespoon apple cider vinegar or lemon juice
- 2 Tablespoons extra virgin olive oil or coconut oil
- 1 teaspoon baking soda
Instructions
- Preheat oven to 360° F (180° C)
- In a large bowl, combine all the dry ingredients (almond flour, arrow root, baking soda and cacao powder).
- Rince zucchini under cold water and cut off the ends. Measure the amount needed. Then you can either grate it or blend it.
- If you choose to blend the zucchini: cut the zucchini in pieces. Transfer zucchini pieces to a small blender along with the maple syrup, oil and apple cider vinegar. Blend until smooth.
- Then add the wet ingredients to the dry ingredients and mix with a spoon until well combined.
- Add the chocolate chips, putting aside about a tablespoon to sprinkle on top of the batter once in the tin.
- Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) baking tin and transfer the batter into the tin. Sprinkle the rest of chocolate chips.
- Bake for about 30 minutes. And voilà! Wait for it to cool down before removing from the tin. Serve at room temperature.Bon appétit !
Notes
- If you are not cassava intolerant, you can use tapioca flour instead of arrowroot. Both are paleo compliant. If you are not on the paleo diet you can use potato or corn starch instead of arrowroot.
- Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won’t get this issue.
- Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Terrilynn
This is everyone’s favourite desert! All the gluten and non gluten family members love this with ice cream or coconut whipped topping….It’s like chocolate fudge cake fresh out of the oven. I use more cocoa to make it even chocolatier. Thank you for this fantastic and simple recipe!
Roz
Bonjour Bea,
Thank you for this delicious and easy recipe!
Lily Aaron
Hi I am allergic to nuts thus unable to use almond flour.However its hard to get tigernut flour at the area where I live, so is there any other flour I could substitute with?
gohealthywithbea
Bonjour Lily. If you are not grain free (on paleo or AIP diet), I guess you could use whole rice flour alone or with a little bit of buckwheat flour to add flavor. Although I haven't tried this particular recipe with those flours, that's what I use in my Vegan gluten free banana bread (AIP, paleo). If you are grain free on top of being nut free, I'm sorry I don't have other substitution suggestions as all other flours would demand a lot of other recipe adjustments. You can also order tigernut flour online.