Double Chocolate
and Zucchini Loaf Cake
Give me another slice! This is seriously good.
Double the chocolate with lots of zucchini, which you won’t even taste. It’s a basic quick bread, like my Gluten Free Pumpkin + Banana Filled Chocolate Bread and the classic Honey Roasted Cinnamon Banana Bread.
It comes together quickly and then let your warm oven do the rest. Like other recipes, its really important to let the loaf rest and cool completely before slicing into. I know it’s hard, but you will appreciate it all the more.
During Culinary School...
I quickly found out that I was not going to be a Pastry Chef. My body became tense, what was that scale doing here and my eyes rolled with all the measuring. I mean, ALL that measuring and weighing.
BUT now, 10 years or so after my Culinary School adventures, I’m getting back into baking. With gluten free flour blends – it adds a bit of a different challenge. Rice, coconut, almond, cassava flours – all bake differently, absorb liquid differently and taste very different.
So I can get back to being creative with baking. I just always felt like I couldn’t be super inventive without a measuring cup…but here I am.
Oh, all these quick gluten free baking recipes...
Double Chocolate + Zucchini Loaf Cake
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
- Diet: Gluten Free
Ingredients
- 4 tablespoons salted butter, melted
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 1/3 cup unsweetened coconut milk
- 2 teaspoons vanilla extract
- 2 heaping cups grated zucchini
- 1 1/4 cups gluten free flour blend
- 1/3 cup unsweetened Dutch process cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup semisweet chocolate chips, divided in half
Instructions
- Preheat your oven to 350F. Line a loaf pan with parchment paper or grease with butter and set aside.
- Mix together the melted butter, brown sugar, granulated sugar, eggs and coconut milk until just combine. Fold in the vanilla extract and grated zucchini.
- Add in the dry ingredients and stir until all the flour is combine and you can’t see it anymore.
- Add in 1/2 of the chocolate chips and fold to combine. Pour the batter in the prepared loaf pan. Top the batter with the remaining 1/2 cup of chocolate chips.
- Bake for 60 minutes or until the center of the loaf is set and cooked through.
- Remove from the oven and let sit in the pan for 5-10 minutes. Remove from the pan and let cool completely on a wire rack.
Notes
Don’t beat the batter – fold it carefully until just combine.
- Prep Time: 10
- Cook Time: 60
- Category: baking
- Method: oven
- Cuisine: bread
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
You might also like
