Gluten Free Chocolate Zucchini Quick Bread (Dairy Free)

Are you sneaky?  Like hiding veggies in your recipes to amp up the nutritional value?  Well, if you answered “yes” then this recipe may be right up your alley.

I love to make zucchini bread.  Grated zucchini adds moisture to your baked goods ( a good thing) while at the same time adding a bit of a nutritional boost as well (a great thing).  So when my kids see a big ol’ bag of zucchini in the fridge they anticipate that I will probably be making some form of zucchini bread or muffin in the near future.

But little did my guys know that this time I was going to be doing a little sneaky work with my zucchini bread this time around.    While my husband loves avocados, the boys and I are not the biggest fans (I often feel like we’re the only ones).  While I force myself to eat them, the kids simply won’t go near them.  So I decided that I would try sneaking an avocado into this recipe.  And you know what?  It worked.

The result was a dense cake reminiscent of pound cake that was totally delicious.  I had my guys try out a piece, but I neglected to tell them what was in it until I had received their thumbs.  Then I dropped the news.

“Hey guys, there’s a whole avocado in there.”

Silence.

“With the zucchini?”

“Yep.”

“Come on, Mom.”

The next day, after cleaning up the empty loaf pan, I determined that the guys must have come to grips with the whole avocado sneak!

Gluten Free Chocolate Zucchini Quick Bread (Dairy Free)
Serves 8

1 very ripe avocado
1 cup granulated sugar
1 cup finely shredded zucchini (about 2 small zucchini)
1/4 cup avocado oil
1/4 cup unsweetened vanilla flavored almond milk
2 eggs
1/2 cup melted dark chocolate chips
1/2 cup unsweetened cocoa powder
2 cups gluten free flour blend with xanthan gum (I used Bob’s 1 to 1)
1/2 tablespoon double acting baking powder
1 cup + 2 tablespoons miniature chocolate chips (I used Enjoy Life)

Preheat the oven to 350 degrees.  Line a 9″ x 5″ glass loaf pan with enough parchment paper to overhang the two opposing sides by 1″.  Set aside.

Scoop out the avocado from the skin.  Discard the pit.  Place into the bowl of a stand mixer fitted with a paddle attachment.  Cream together for one minute.  Add in the sugar and mix for 1-2 minutes until the avocado is smooth.  The grains of sugar will actually work to break down the chunks of avocado.

Trim the ends from the zucchini.  Wash.  Finely grate the zucchini (skin on) with the small holes on a box grater.  Grate enough to yield 1 cup.  Place into the bowl

Melt the chocolate chips according to the package instructions.  Allow to sit for 5 minutes to cool a bit

Add the avocado oil, almond milk, and eggs to the avocado/zucchini mixture.  Mix until smooth.  Very slowly add a bit of the melted chocolate to the mix.  Mix together.  Continue until all of the chocolate is mixed in.  Avoid adding all of the chocolate at one time.  The heat from the chocolate could alter the state of the eggs and give them a scrambled look (no good).  By adding a bit of the chocolate slowly, you are gradually bringing the batter temperature up and that will prevent scrambling the eggs.

Sift together the flour, cocoa, and baking powder.  Gradually add the flour into the batter.  Mix until just combined.

With a silicone spatula, fold 1 cup of the miniature chocolate chips into the batter.

Spread the batter into the prepared pan.  Sprinkle the top with 2 tablespoons of miniature chocolate chips.

Bake 60-65 minutes or until a cake tester inserted into the middle of the cake comes out clean.

Allow the bread to cool for 1 hour before slicing.

Enjoy!

 

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