Light, decadent and super easy, this chocolate zucchini loaf hits the mark every single time. The zucchini’s keep the loaf super moist and the chocolate, well you know what the chocolate does.

Thanks to our customer Celeste for sharing this delicious and healthy gluten free adaptation of Sally’s Baking Addiction recipe..

Made gluten-free using our Queen St. Bakery 1-for-1 Superfood Baking Flour as a substitute for regular wheat flour.

gluten free zuchinni loaf on plat
Cel’s Double Choc Zucchini Loaf (Gluten Free/Nut Free)
Dry Ingredients
 
Wet Ingredients
  • 1 ½ cups drained, shredded zucchini (about 2 small zucchinis or 1 large)
  • 2 eggs
  • 1/4 cup oil
  • 1/4 cup of plain unsweetened greek yoghurt
  • ½ cup sugar
  • 1 tsp vanilla

Directions

1. Pre-heat oven to 350F. Oil a 9 x 5 loaf pan and set aside.

2. In two separate bowls, mix together the dry and wet ingredients.

3. Combine and fold the wet ingredients in the dry ingredients. Pour into loaf pan and top with extra chocolate chips.

4. Bake for 45-55 minutes or until a toothpick inserted comes out clean. Enjoy hot and fresh!

Recipe developed by Celeste aka cookinwithcel, Queen St. Bakery Flour customer

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