GLUTEN-FREE DOUBLE CHOCOLATE ZUCCHINI BLENDER BREAD
on Dec 08, 2024, Updated Jun 25, 2025
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You’ll never taste the zucchini in this fudgy, chocolatey double zucchini bread!
This Double Chocolate Zucchini Blender Bread is double the fun if you make it with a friend.
I was lucky enough to make it with the one and only Rachael’s Good Eats — a fellow content creator, recipe developer, AND NYT Bestselling Author — who also happens to be a close friend of mine.
Being a content creator can sometimes get a bit lonely. While I have my husband by my side, he’s working on other parts of the business.
Thankfully my assistant Chelsea entered my life this year, along with her adorable puppy @chino.the.weeno.
Still, it’s refreshing to have someone who totally understands what it means to create recipes and post about your life for everyone to see.
Friendship aside, this bread will make the most out of your bountiful summer produce.
It’s gluten-free, dairy-free, and refined sugar-free, of course. But best of all, everything is made in the blender!
Simply add all the ingredients, get it a whirl, and pour it into a prepared loaf pan.
So grab your best friend and give this fudgy loaf a try. You won’t be disappointed.
Enjoy!
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Ingredients for Chocolate Zucchini Bread
This dessert-like quick bread uses up your garden zucchini, transforming it into a delicious treat! Here’s everything else you’ll need for this baked good recipe.
- Zucchini: You won’t taste this hidden veggie in this delicious dessert/snacking bread.
- Gluten-Free Flour Blend: Bob’s Red Mill Paleo Flour is one of my go-to breads for baking. If you aren’t gluten-free, go ahead and use all-purpose flour.
- Eggs: This helps bind the bread, creating an ultra fudgy decadent bread. I haven’t tried making this egg-free, but let me know if you do!
- Cacao Powder: This single ingredient is chock-full of nutritional benefits, including inflammation, iron, antioxidants, heart health, and brain health. In its raw state, it’s sugar-free.
Pin this recipe for later!
Pin It- Nut Butter: Peanut butter was used here, but you can swap it for creamy almond butter instead.
- Applesauce: Baking with applesauce is a great substitute for oil.
- Honey: Feel free to substitute maple syrup here.
- Vanilla Extract: The perfect compliment to a chocolatey loaf. A touch enhances the overall taste.
- Cinnamon: One of my favorite spices for baking.
- Baking Soda: This helps the bread rise, creating fluffiness and airiness.
- Sea Salt: A must in all baking!
- Dairy-Free Chocolate Chunks: Rachael and I share a common love for Hu Kitchen chocolate!
How to Make Double Chocolate Zucchini Blender Bread
The hardest part about making this recipe is allowing it to cool before slicing into it!
To start, preheat the oven to 350°F and prepare the loaf pan by spraying it with avocado oil or lining it with parchment paper.
Add the chopped zucchini — no need to peel it— to a blender and blend until minced. If you don’t have a blender, you can also use a food processor.
Next, add the gluten-free flour, eggs, cacao powder, peanut butter, applesauce, honey, vanilla extract, cinnamon, baking soda, and sea salt to the blender and blend until just combined.
Once combined, stir in the chocolate chunks with a spatula.
Add the batter to the prepared loaf pan and bake for 40 to 45 minutes.
You’ll know it’s done when a toothpaste inserted into the center of the loaf comes out clean.
Remove from the oven and let it cool before slicing into the loaf.
Other Gluten-Free Bread Recipes:
- Gluten-Free Pumpkin Bread
- Gluten-Free Cornbread
- The Best 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 (I used Bob's Red Mill Paleo Flour)
- 2 pasture raised eggs
- ⅓ cup cacao powder
- ⅓ cup creamy peanut butter
- ⅓ cup applesauce
- ¼ cup honey (or sub maple syrup)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup dairy-free chocolate chunks
Instructions
- Preheat the oven to 350°F and prepare the loaf pan by spraying it with avocado oil or lining it with parchment paper.
- Add the zucchini to a blender and blend until minced.
- Add the remaining ingredients (gluten-free flour, eggs, cacao powder, peanut butter, applesauce, honey, vanilla extract, cinnamon, baking soda, and sea salt), minus the chocolate chunks, to the blender and blend until just combined.
- Stir in the chocolate chunks with a spatula.
- Add the batter to the prepared loaf pan and bake for 40 to 45 minutes.
- Remove from the oven and let it cool before slicing into the loaf. ENJOY!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
