Gluten-Free Vegan Chocolate Zucchini Bread
There are all types of squash in my garden. I've got some zucchini (the popular green one), pattypan (a small yellow cute one), and eight-ball (a round squash that's green or yellow). I have about 7 plants going. If you've ever grown squash or zucchini, you know that produces a ridiculous amount, especially for a family of two.
I love squash. Maybe a little too much.
In some form, it's been a part of my daily diet since I found out it was on the low-FODMAP list. That means it doesn't make me bloated when I eat it. Plus, it's loaded with vitamins A and C, along with calcium, iron, and fiber.
I've found lots of ways to enjoy it, like:
- As an extra ingredient in savory oatmeal
- Layered over tofu or tempeh in my sandwich
- In gluten-free cookies
- Just plain, baked or sautéed with olive oil, salt, and pepper
It's also great in desserts, muffins, and breads. I include zucchini most often. I've also used yellow squash, including crookneck, the kind the grocery usually has, and pattypan which is something you might find at a local farmers market.
I've used all kinds of chocolate zucchini bread below.
I adapted this recipe from The Minimalist Baker. Her website and Instagram account have lots of gluten-free and plant-based options. I highly suggest you check out her site for more ideas.
I've taken the original recipe and tweaked it to make it more endo-friendly. This one comes with healthy fats and no added sugar.
I think it has plenty of sweetness. The only chocolate comes in the form of unsweetened cocoa powder.
Studies have shown this ingredient may lower inflammation, help with allergies, and boost your mood.1
Ingredients For Gluten-Free Chocolate Zucchini Bread
- 2 chia eggs (2 Tbsp ground chia or seeds + 6 Tbsp water)
- 1/3 cup unsweetened applesauce (or one single pack)
- One medium banana (about 1/2 cup)
- 1/3 cup sugar substitute (Splenda or baking stevia)
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsweetened cocoa powder
- 1/4 cup olive oil
- 1/4 cup unsweetened non-dairy milk*
- 1 cup grated zucchini or other squash (make sure to squeeze all the water out first)
- 3/4 cup gluten-free flour (I use the pre-made kind made by King Arthur or Bob's Red Mill.)
- 1/3 cup gluten-free oat flour
- 1/3 cup almond flour**
Optional add-ons or alternatives:
- 1/2 cup pecans or walnuts***
- Non-dairy chocolate chips
- Ground flax meal instead of ground chia or chia seeds
(Nutrition facts below don't include info for the add-ons)
* Unsweetened almond milk is a really good low-calorie, no-sugar choice. I also really like Oatley brand oat milk as a non-dairy liquid. But keep in mind that, while it doesn't have added sugar, oat milk does have natural carbs that you break down into sugar.
** Almond flour, which is different than almond meal, helps with texture and adds protein and fiber. But it can be pricey. You might be able to double the oat flour or switch out gluten-free flour if you don't want to buy it. I've done that for other recipes, but not this one specifically. So experiment at your own risk.
*** I don't add extra walnuts or pecans to things with bananas or oat and almond flour. All of those ingredients are digestively ok for me to snack on by themselves. Each one has moderate amounts of FODMAPs — carbs that cause gas. When I mix the nuts into this zucchini bread, I always get a little more bloated than I'm comfortable with.
- Preheat the oven to 375 degrees. Spray a 9x5-inch loaf pan with some nonstick spray.
- Mix the chia eggs together and let sit for 5 minutes or so.
- In a big bowl, mix together the mashed banana, artificial sweetener, baking soda, baking powder, salt, and cocoa powder.
- Add the chia mix.
- Pour in the olive oil and non-dairy milk. Mix.
- Stir in the zucchini.
- Add the flours.
- If using chocolate chips, stir those in last.
- Put in the loaf pan and bake for 45 minutes.
I cooked my bread for 45 minutes, but you may need to leave it in a little longer. Everyone's oven is a little different. You can stick a knife or toothpick in the middle to see if it's done. It should come out clean.
Storage of the bread
I usually wait for a half-hour to an hour before I cut into it. You could probably dig in after it cools for 5 to 10 minutes. I store it in the fridge if I'm going to eat it fast. Otherwise, I'll slice it up into single servings and keep it in the freezer. The recipe makes about 10 good-size servings. However, you could make it 12 if you want smaller pieces.
I thaw out bread one of a few ways: naturally on the counter, in a toaster oven, or wrapped in a damp paper towel and zapped for 30 seconds or so in the microwave.
Per Serving (10 servings total)
- calories: 115
- fat: 3.5 g (Saturated Fat 0.6 g)
- potassium: 196 mg
- protein: 3.7 g
- sodium: 258 mg
- sugar: 2.5 g
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