Gluten-Free Vegan Chocolate Zucchini Bread Recipe

By
Elizabeth Barbone
Elizabeth Barbone: Contributing Writer at Serious Eats
Elizabeth Barbone
Elizabeth Barbone develops delicious and creative recipes for the food allergic and gluten-free communities through her site Gluten-Free Baking. Author of three cookbooks: Easy Gluten-Free Baking (2009), How to Cook Gluten-Free (2012), and The World's Easiest Paleo Baking (2016).
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Updated May 07, 2020
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Moist and tender, the flavor from this loaf comes from the combination of whole grain gluten-free flours, cocoa powder, and freshly grated zucchini.

Recipe Details

Gluten-Free Vegan Chocolate Zucchini Bread Recipe

Active 25 mins
Total 0 mins
Serves 12 servings
Cook Mode (Keep screen awake)

Ingredients

  • 2 tablespoons ground flax seed
  • 6 tablespoons hot water
  • 1 cup (about 5 ounces) brown rice flour
  • 3/4 cup (about 5 ounces) brown sugar
  • 2/3 cup (about 2.5 ounces) sorghum flour
  • 1/3 cup (2 ounces) cornstarch or potato starch
  • 1/4 cup (.75 ounces) cocoa powder, natural or dutch-process
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground pumpkin pie spice or cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1/2 cup vegetable oil
  • 1/2 cup gluten-free, dairy-free milk (almond, soy, or rice milk)
  • 1 1/2 cups (about 8 ounces) grated zucchini

Directions

  1. Adjust oven rack to middle position and preheat oven to 350°F. Lightly spray a 9- by 5-inch loaf pan with non-stick cooking spray. In small bowl, whisk together ground flax seed and water. Set aside.

  2. In large bowl, whisk together brown rice flour, dark brown sugar, sorghum flour, cornstarch, cocoa powder, baking powder, baking soda, pumpkin pie spice, salt, and xanthan gum. Add ground flax seed mixture, oil, and dairy-free milk. Whisk to combine. Batter will be thick. Switch to a rubber spatula, and stir in grated zucchini. Spread batter evenly into prepared pan.

  3. Bake until loaf is set and a cake tester comes out clean, about 70 minutes. Allow loaf to cool in pan for five minutes before turning out onto a wire rack.

Special equipment

9- by 5-inch loaf pan

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