Double Chocolate Gluten Free Zucchini Bread

One of my favorite parts about blogging is nothing is set in stone. You can change up your posts at any given moment and truly make your page reflect the most authentic version of YOU! That’s pretty darn cool if ya ask me! I am planner by nature—I love writing out my day, my week, and even my month. It feels amazing having everything laid out in front of me, that way when the time comes I’m not overly stressed and I generally know what to expect.

With that said, last minute I decided to share a recipe that I just couldn’t keep quiet about any longer! I am trying to post more healthy, good-for-you recipes on my blog, along with keeping the other wellness stuff flowing. When I realized what I originally had planned for today wouldn’t work out I got really excited because I could share this recipe I’ve been gushing over!

And that recipe is my ‘Double Chocolate Gluten Free Zucchini Bread’! Yes, you read that correctly! If you follow me on Instagram, @iamdevonjade ,then you probably saw my stories sharing the 3 gigantic zucchinis I received about 2 weeks ago. They are MASSIVE. Of course I washed them and saved some to steam and freeze for later, but I was dying to test recipes out using this famous hidden ingredient!




This bread is everything you could want and more…and by more I mean there’s no post-dessert guilt or bloat in your gut afterwards! Like all of my recipes, it’s good for you! It is gluten free, dairy free, free of oils and butter, and refined sugar free as well! It’s soft, moist, and the perfect amount of sweet— you wouldn’t even know that zucchini is a main ingredient!

So, without further ado—




Double Chocolate Gluten Free

Zucchini Bread

*makes 1 loaf*


2 ounces of dark chocolate, chopped (I use Eating Evolved)

1 1/2 cups of all purpose gluten free flour (I use Bob’s Red Mill)

1/2 teaspoon of xanthan gum (omit this if your flour blend already has it)

1/4 cup of raw cacao powder

1/2 teaspoon of salt

1/2 teaspoon of baking soda

1/2 teaspoon baking powder

1 cup of coconut sugar

4 ounces of semi sweet chocolate chips (I use the gluten free, dairy free brand Enjoy Life)

2 cups of fresh, grated zucchini

2 eggs (beaten and at room temperature)

6 tablespoons of unsweetened plain applesauce

1 teaspoon of vanilla extract





Preheat your oven to 325 degrees F. Grease a standard 9 inch x 5 inch loaf pan and set aside.

Place the 2 ounces of chopped dark chocolate in a bowl and microwave for 30 second intervals until it begins to melt. Stir frequently. Set aside and let cool.

In a large mixing bowl, add in your flour, xanthin gum, cacao powder, salt, baking soda, baking powder, and coconut sugar. Whisk to combine.

Place the chocolate chips in a separate bowl and add 1 teaspoon of the dry batter, toss to combine. Set aside.

Add 1 1/2 cups of the grated zucchini into the dry batter, mix to combine, breaking up any clumps.

In a blender, place the remaining 1/2 cup of zucchini, eggs, oil, and vanilla and blend until smooth. Add the melted chocolate and blend once more to combine.

In the large bowl of dry batter, create a hole in the middle of the bowl, pour the wet batter into it and mix to combine.

Add a little over half of the chocolate chips to the batter. Mix to evenly spread them throughout the batter.

Scrape the batter into the prepared loaf pan and smooth the top with a wet spatula.

Take the remaining chocolate chips and sprinkle them on top. Gently press to make sure they stick.

Place the loaf in the center of the oven and bake for about 50 minutes.

Let cool for 30 minutes, slice, and enjoy!





Share your thoughts with me! Comment below or head to my Instagram page (@iamdevonjade)!



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