Gluten-Free Chocolate Zucchini Bread

Recipe by Susan Reid

Deeply chocolate and packed with shredded zucchini this bread, made from our gluten-free muffin mix, is an indulgence you can feel good about. A drizzle of melted chocolate on top dresses things up nicely.

40 mins
1 hr to 1 hr 5 mins
1 hr 40 mins
one 8 1/2” x 4 1/2” loaf
Mix Tips
Gluten-Free Chocolate Zucchini Bread


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  1. Preheat the oven to 350°F. Grease an 8 1/2” x 4 1/2” loaf pan.

  2. To make the bread: In a large mixing bowl beat together the eggs, vegetable oil, brown sugar, and vanilla.

  3. In a separate bowl, whisk together the muffin mix and cocoa; stir into the wet ingredients. Fold in the zucchini, chips, and nuts (if using).

  4. Bake the bread for 60 to 65 minutes, until the center measures 205°F when tested with a digital thermometer and a paring knife inserted in the center comes out clean.

  5. Remove from the oven and cool briefly in the pan before turning out onto a rack to cool completely before slicing.

  6. To make the optional drizzle: Melt the chocolate chips at medium power in the microwave; drizzle over the top of the cooled bread.

Tips from our Bakers