Ingredients:

  • 2 cups (260g) Gluten-free all-purpose flour blend
  • 1/2 cup (45g) Unsweetened cocoa powder
  • 1 tsp (5g) Baking soda
  • 1/2 tsp (3g) Baking powder
  • 1/2 tsp (3g) Salt
  • 1/2 cup (115g) Unsalted butter, melted and cooled
  • 3/4 cup (150g) Brown sugar, packed
  • 2 Large eggs, room temperature
  • 1 tsp (5ml) Vanilla extract
  • 2 cups (240g) Finely grated zucchini
  • 1 cup (170g) Dairy-free semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your 9x5 loaf pan and line the bottom with parchment paper for a clean release.
  2. In a medium bowl, sift together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt. Whisking is critical here to break up cocoa clumps and aerate the heavy GF flour.
  3. In a large bowl, whisk the melted butter and brown sugar until smooth. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. Fold in the grated zucchini until evenly distributed.
  4. Gradually pour the dry ingredients into the wet. Use a spatula to fold the batter until just combined—do not over-mix. Fold in the chocolate chips.
  5. Pour the batter into the pan, smoothing the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.