Gluten-Free No Refined Sugar Chocolate Zucchini Bread

This gluten-free chocolate zucchini bread is a moist, rich quick bread that sneaks in shredded zucchini while staying decadent and chocolatey. It’s sweetened naturally without refined sugar using ingredients like maple syrup or honey, making it a nourishing treat that’s both dessert-worthy and wholesome.

Grated zucchini keeps the loaf tender and adds moisture without a strong veggie flavor, while cocoa powder and a bit of chocolate balance the sweetness with deep cocoa richness. Because it’s free of gluten and refined sugar, this bread works well as a better-for-you dessert, snack, or even a crowd-pleasing breakfast option.

Equipment

• Loaf pan (9×5-inch)
• Mixing bowls
• Whisk and spatula
• Grater
• Measuring cups and spoons
• Oven

Ingredients

• 1 ½ cups gluten-free flour blend (measure-for-measure style)
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ¼ cups finely grated zucchini (squeeze out excess moisture)
• ¾ cup pure maple syrup or honey
• ½ cup neutral oil (like avocado or melted coconut)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup dark chocolate chips (optional)

Instructions

• Preheat the oven to 350°F (175°C).
• Grease a 9×5-inch loaf pan and line it with parchment if you like.
• In a large bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt.
• Grate the zucchini and gently squeeze out excess water.
• In a separate bowl, whisk the maple syrup (or honey), oil, eggs, and vanilla extract until smooth.
• Stir the grated zucchini into the wet ingredients.
• Add the dry ingredients to the wet mixture and fold with a spatula until just combined.
• If using, fold in the dark chocolate chips.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with only moist crumbs.
• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Recipe Info

• Prep Time: 15 minutes
• Cook Time: 50–60 minutes
• Total Time: ~1 hour 15 minutes
• Servings: 10–12 slices
• Cuisine: American / Healthy Baking
• Course: Snack / Breakfast / Dessert

How to Store

• Keep wrapped at room temperature for 2–3 days.
• Refrigerate in an airtight container for up to 5 days.
• Freeze slices for up to 2 months; thaw at room temperature before serving.

What Not to Do

• Do not add the zucchini without squeezing liquid; too much moisture makes the loaf soggy.
• Do not overmix once dry ingredients are added — overmixing can make the bread tough.
• Do not open the oven frequently during baking.
• Do not substitute refined sugar for natural sweeteners without adjusting liquids.

Tips & Variations

• Add walnuts or pecans for crunch.
• Substitute almond flour for part of the gluten-free flour for extra richness.
• Sprinkle extra chocolate chips on top before baking.
• Stir in a pinch of cinnamon or espresso powder for deeper flavor.
• Make mini loaves or muffins — bake for 20–30 minutes instead.

Approximate Nutrition (per slice)

• Calories: ~230 kcal
• Protein: ~4 g
• Total Fat: ~12 g
• Saturated Fat: ~2 g
• Carbohydrates: ~30 g
• Fiber: ~4 g
• Sugar: ~15 g
• Sodium: ~180 mg

Healthy Conclusion

This gluten-free, no refined sugar chocolate zucchini bread is an indulgent yet wholesome treat that proves healthier baking doesn’t mean sacrificing flavor. Packed with moisture from zucchini and natural sweetness from maple syrup or honey, it makes for a satisfying snack, dessert, or breakfast slice that the whole family will enjoy.

FAQs

Can I use another sweetener?
Yes — honey, coconut nectar, or brown rice syrup work well.

Can I make this vegan?
Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).

Do I have to squeeze the zucchini?
Yes, to avoid excess moisture and a soggy loaf.

Can I add fruit?
Yes — raspberries or chopped dates pair nicely with chocolate.

Is this bread gluten-free?
Yes, if made with a gluten-free flour blend.

Can I freeze it?
Yes — freeze slices for up to 2 months.