Gluten Free Chocolate Zucchini Bread
Gluten free chocolate zucchini bread makes the perfect walnut oat bread, a great option for gluten free flour bread recipe that creates the best fall desserts.
Servings 6 people
Calories 220kcal
Equipment
- 1 loaf pan
- 2 mixing bowls
- 1 grater/kitchen aid
- 1 tsp
- 1 Measuring Cup
Ingredients
- 1 ½ cups gluten free oats
- ½ cup almond flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 3 large eggs
- 1 stick butter
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 ½ cups zucchini grated cheese
- 1 cup chocolate chips or walnuts
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and grease a 9x5-inch loaf pan, or line it with parchment paper.
- Prepare Zucchini: Grate the zucchini, then lightly squeeze it in a clean towel or paper towels to remove excess moisture. Set it aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, and salt.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, and salt.
- Combine Wet Ingredients: In another bowl, whisk the eggs, then add the sugar, oil, and vanilla extract. Stir until well mixed.
- Add Zucchini: Fold the grated zucchini into the wet ingredients.
- Combine Wet and Dry: Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. If using, fold in walnuts or chocolate chips.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.