Ingredients:

  • 1.5 cups (190g) Gluten-free all-purpose flour blend
  • 0.5 cup (45g) Unsweetened cocoa powder
  • 0.75 cup (150g) Brown sugar, packed
  • 1 tsp (5g) Baking soda
  • 0.5 tsp (3g) Baking powder
  • 0.5 tsp (3g) Salt
  • 1 cup (225g) Finely grated zucchini, squeezed lightly
  • 0.5 cup (115g) Unsalted butter, melted and cooled
  • 2 Large eggs, room temperature
  • 1 tsp (5ml) Pure vanilla extract
  • 1 tbsp (15ml) Apple cider vinegar
  • 1 cup (170g) Semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. Grate the zucchini and use a clean kitchen towel to give it a gentle squeeze to remove excess water while keeping it moist.
  3. In a mixing bowl, whisk together the gluten-free flour, cocoa powder, brown sugar, baking soda, baking powder, and salt until no large lumps remain.
  4. In a separate bowl, whisk together the melted butter, eggs, vanilla, and apple cider vinegar until smooth, then stir in the grated zucchini.
  5. Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined, ensuring no streaks of flour remain.
  6. Gently fold in the semi-sweet chocolate chips using a rubber spatula.
  7. Pour the batter into the prepared loaf pan and bake for 55 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the bread to cool in the pan for 60 minutes before removing and slicing.