Gluten Free Chocolate Coconut Zucchini Bread
 
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It's quite a stretch to call this dessert-like quick bread a breakfast item, but whether you eat it morning, noon, or night this Gluten Free Chocolate Coconut Zucchini Bread is fudgy, moist, decadent, and downright delicious!
Author:
Recipe type: Bread
Serves: 4 mini loaves
Ingredients
  • ½ cup melted coconut oil, cooled to touch
  • ¾ cup granulated sugar
  • ½ cup coconut sugar
  • 2 large eggs plus 1 yolk, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened cocoa powder
  • ½ cup coconut flour
  • ⅓ cup superfine white rice flour
  • ¼ cup potato starch
  • ¼ cup tapioca starch
  • 1½ teaspoons baking soda
  • ¾ teaspoon xanthan gum
  • ¾ teaspoon salt
  • ⅔ cup full fat canned coconut milk
  • ½ cup semi-sweet chocolate chips, melted
  • 1 cup tightly packed finely shredded zucchini (about 1¼ cup loosely packed, 1 medium)
  • 3 tablespoons chopped hazelnuts
  • ¾ cup chocolate chips, divided
  • ⅓ cup sweetened shredded coconut flakes
Directions
  1. Preheat oven to 350 degrees. Shred zucchini and set aside.
  2. In a large mixing bowl or stand mixer, cream together coconut oil, granulated sugar, and coconut sugar on medium for 1 minute. Add eggs, one at a time, and mix on medium for 30 seconds after each addition. Add in egg yolk and mix until incorporated. Add vanilla and coconut milk and mix until smooth.
  3. In a smaller mixing bowl, sift together cocoa powder, coconut flour, white rice flour, potato starch, tapioca starch, baking soda, salt, and xanthan gum.
  4. Add dry ingredients to egg mixture and mix until smooth, scraping down the sides as needed.
  5. Melt ½ cup of chocolate chips in a microwave safe dish for 45 seconds. Stir until melted. Return to microwave for additional 15 seconds if not melting after a minute of stirring. Pour melted chocolate into batter and mix until smooth. Add additional ½ cup of chocolate chips and stir into batter.
  6. Fold in shredded zucchini with spatula and stir until evenly distributed. Let sit for 10 minutes.
  7. While batter is resting, lightly grease and flour with white rice flour or cocoa powder 4 mini loaf pans. Equally divide batter between loaf pans and sprinkle tops with hazelnuts, remaining chocolate chips, and coconut flakes. Gently press topping into batter so it sticks as it bakes.
  8. Place loaf pans on the middle rack of the oven and bake at 350 degrees for 35-38 minutes or until tops spring back at touch of a finger or toothpick inserted into center comes out clean with few moist crumbs.
  9. Place pans on cooling racks and gently run a sharp knife around edges to loosen sides of bread. Let cool for 15 minutes. Run knife around the edges again and gently flip loaves out of pans and let completely cool on cooling racks.
  10. Store leftovers in an airtight container for up to 3 days at room temperature, up to 1 week in fridge, or up to 3 months in freezer.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-chocolate-coconut-zucchini-bread/