Chocolate Zucchini “Bread”

Zucchini! The one I used in this recipe was huge (as you can see), and I didn’t even use all of it. And you guessed it: it was part of my urban farm class harvest.

I’ve always loved zucchini bread/cake, even before I knew I was gluten intolerant. There must be something about the vegetable that changes the consistency of the batter (or maybe it’s the added sugar?…) Whatever it is, zucchini bread is wonderful. And not only is it yummy, but you get to eat a vegetable at the same time. How awesome is that?

This recipe is from Cybele Pascal’s “The Allergen-Free Baker’s Handbook.” She calls this “bread” but it’s really more like cake: rich, chocolaty, and delicious. Still, whatever you want to call it, the product of this recipe melts in your mouth. And a cold glass of rice milk or a hot cup of coffee is just the right complement to a slice.

Actually, funny story: The morning after I baked this baby I couldn’t resist a piece for breakfast. Thoughts of Bill Cosby’s chocolate cake bit was unavoidable (and which I share with you now):

I left my apartment for class, my morning cup of coffee and piece of zucchini “bread” consumed with satisfaction. I felt great: the sky was blue, the air was warm, I had a test in my urban farm class but I didn’t care… The combined sugar and caffeine high was great. Until I crashed at about 12:30. And being in the middle of an economics class when you come off a sugar high isn’t too fun.

So, I feel obligated to put up a disclaimer: Consume this “bread” for breakfast at your own risk. (Or at least be sure to pack a pick-me-up snack for later.)


1/2 cup canola oil

1 cup light agave nectar

1 tablespoon vanilla

2 teaspoons ground cinnamon

2 cups shredded zucchini

2 1/3 cups Basic Gluten Free Flour Mix (makes 6 cups)

  • 4 cups brown rice flour
  • 1 1/3 cups potato starch
  • 2/3 cup tapioca flour

2/3 cup unsweetened cocoa powder

3/4 teaspoon xanthan gum

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 cup dairy-free, soy-free chocolate chips


1. Preheat oven to 350 degrees Fahrenheit. Grease a 9 by 5 inch loaf pan (or a 11 by 8 cake pan) and sprinkle with a little gluten-free flour mix, tapping out any extra.

2. Combine the canola oil and agave nectar, mixing by hand or with an electric stand mixer for 20 seconds.

3. Add the vanilla and cinnamon. Mix.

4. Add the zucchini and mix until thoroughly combined, 20 seconds.

5. In a separate bowl, whisk together the flour mix, cocoa powder, xanthan gum, baking soda, and salt. Make sure you really mix it well, so that all lumps of cocoa powder are blended in.

6. Add the dry ingredients to the wet and mix on low speed until just combined, 20 seconds.

7. fold in the chocolate chips.

8. Fill the loaf or cake pan with batter and use the back of a spoon or a frosting spatula to smooth the surface.

9. Bake in the oven. About 55 to 60 minutes in the 9 by 5 loaf pan, rotating halfway through. About 35 to 40 minutes in the 11 by 8 cake pan. The bread/cake is done when a fork inserted into the center comes out clean. Let cool in the pan for 10 minutes. Serve warm or room temperature.


Tags: , , , , , ,

Categories: Dessert, Season: Summer, Tea time


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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