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Chocolate Zucchini Bread

Cummulative Rating

Servings
Makes 1 loaf
Difficulty
Easy

Ingredients

1-1/4 cup gf flour
1/2 teaspoon salt
1/2 teaspoon gf baking powder
1/2 teaspoon baking soda
1 cup sugar
1/4 cup cocoa powder
2 eggs, beaten
1/2 cup vegetable oil
1 Tablespoon vanilla
1 cup zucchini, grated
1/2 cup pecans, chopped

Directions

Preheat oven to 350 degrees and grease a 9"x5" loaf pan.
Mix dry ingredients together in a large bowl. In a separate bowl, combine eggs, oil and vanilla. Add wet ingredients to dry ingredients, mixing until incorporated. Add zucchini and pecans, blending until combined. Pour batter into prepared pan and bake for 55 minutes, or until inserted toothpick come out clean. Let cool before slicing.

Tips

We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.

Recommended Tools

#40 Gluten Free Pantry French Bread Flour Mix (bulk)

Reviews

Posted By Member: Phyllis
Posted Date: 8/4/2007

This recipe has turned out just great each time I made it. I made it into cupcakes and baked a shorter time. I used a combo of gluten-free flours instead of the Pantry French Bread mix. Our whole family loved them. I will make them many more times.

Posted By Member: Rachel
Posted Date: 11/11/2011

I used mostly Pantry all-purpose four, with a bit of quinoa flour to top it off. It dries out really quickly if left out at all, so I kept it in tupperware and took out servings as needed. That helped maintain the moisture in the bread. Otherwise, a very good bread, and my first with zucchini!

Posted By Member: tille
Posted Date: 9/28/2009

I made this using rice flour and it turned out very dry, almost ”sandy” in texture. Should there be more liquid in the recipe??

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