Comments on: Gluten-Free Chocolate Zucchini Bread Recipe

By: Elizabeth

Elizabeth — Wed, 22 Nov 2023 19:13:10 +0000

In reply to Denise Ciliberti Rocchio. The baking soda works with the cocoa powder to make the bread rise. This one doesn't need baking powder. Enjoy!

By: Denise Ciliberti Rocchio

Denise Ciliberti Rocchio — Tue, 21 Nov 2023 05:33:36 +0000

Hi
I am making this for the first time for Thanksgiving. I have in-laws that are gluten free.

One question – I was wondering why there wasn’t any baking powder. Doesn’t that help it to rise?
Thanks
Denise

By: Heather Kaley

Heather Kaley — Tue, 05 Sep 2023 04:59:54 +0000

This was fantastic. I’ve never made any kind of bread from scratch. I had a very large zucchini from my garden and I quadrupled this recipe since I had about 8 cups after I shredded it. I followed the recipe and I ended up making 6 smaller loaves out of it! Total baking time was 45 minutes exactly. Absolutely delicious, I will be adding this to my staple recipes!

By: Elizabeth

Elizabeth — Fri, 25 Aug 2023 19:21:13 +0000

In reply to RB.

Hi RB,
It sounds like the zucchini you used was pretty big! As I noted, you don’t want to use a zucchini larger than 12-inches. If you use a zucchini that big again, you can drain it. If it’s smaller, there’s really no need.

I hope this helps!

By: RB

RB — Wed, 23 Aug 2023 16:01:52 +0000

I used a very large homegrown Zucchini from a friends garden (14 inch long by 3 1/2 inches wide). It was much juicier than a store bought one and released a TON of water in the bowl. I didn’t drain it, as it didn’t say to. Was I supposed to? I ended up baking it for an hour and 15 minutes to 1 hour and a half as it was still gooey in the center after 35 minutes. It’s still moist in the center but not gooey anymore. I didn’t have brown sugar so I used raw sugar and cut it to 1/2 cup instead of 3/4 cup. It tastes amazing! I’m just getting into gluten free baking and still intimidated. I would definitely make this again though!

By: Marilyn J. Taves

Marilyn J. Taves — Thu, 17 Aug 2023 19:25:25 +0000

The best gluten-free item I have baked. Very moist, chocolatey, not too oily. I added 10 more minutes of baking at five minute intervals for a total of 45 minutes.

By: Indigo

Indigo — Thu, 17 Aug 2023 16:01:34 +0000

In reply to Cathi.

Making kiffins with this right now and its coming out awesome!

By: Angie W

Angie W — Fri, 04 Aug 2023 00:19:03 +0000

This is my first time baking gluten free. It is delicious. My husband had me make some for him to take work so have made 5 loaves thus week! Thanks for the recipe. I used King Arthur GF flour

By: MJ

MJ — Tue, 25 Jul 2023 00:07:35 +0000

Freakin amazing. I used Krusteaz gf mix and subbed the egg for some Just Egg (since we have egg allergy in the house). It tastes just like the pudding cakes my mom used to buy when I was a kid. I did bake it for 45 minutes because I have found that if the top isn’t sproingy when I pull it out, it won’t be done in the middle. But it turned out great!!

By: Cathi

Cathi — Mon, 26 Jun 2023 20:53:10 +0000

OMG this recipe totally ROCKS!!!! I am usually always disappointed with GF recipes – too gummy, too dry and crumbly, too yuk but this . . . this . . . is fabulous!! Just moist enough and delicious! I added lots of dark chocolate chips to the batter and then made it into three small loaves. It did take about 50 minutes to cook through but it ended up to be just a fantastic result!!! Thank you!!!