Gluten-Free Mocha Espresso Zucchini Bread

This Simple Zucchini Chocolate Chip Loaf is super moist and fluffy, with a slightly crispy, crackly top, and loaded with chocolate chips!

Ingredients

Makes two loaves

• 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum included – if your blend doesn’t have it, add ½ teaspoon)
• ½ cup unsweetened cocoa powder
• 1 tablespoon instant espresso powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs, room temperature
• 1 cup granulated sugar
• ½ cup vegetable oil (or melted coconut oil)
• ½ cup plain Greek yogurt or sour cream
• 2 teaspoons vanilla extract
• 2 cups finely shredded zucchini (lightly packed, do not squeeze dry)
• ½ cup semisweet chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together gluten-free flour, cocoa powder, espresso powder, baking soda, baking powder, salt, and cinnamon.
3. Mix wet ingredients: In a large bowl, beat eggs and sugar until lightened in color. Whisk in oil, yogurt, and vanilla until smooth.
4. Combine: Stir the dry mixture into the wet mixture just until a few flour streaks remain. Fold in shredded zucchini and chocolate chips. Batter will be thick.
5. Bake: Pour into the prepared loaf pan. Bake 55–65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
6. Cool: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

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💡 GF baking tip: If your gluten-free blend tends to be a little gritty, let the batter rest for 10–15 minutes before baking—this helps hydrate the flour and gives a smoother texture.

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You can also make you a flourless mocha espresso zucchini loaf using almond flour and cocoa powder so it’s naturally gluten-free but still rich and moist.

What is the best way to grate zucchini or zucchini bread?

Cut the zucchini into small pieces and place them in a food processor, or use a box grater to shred them. Although this method sounds like more work, it actually doesn’t take long and requires less hassle than cleaning up the food processor parts.

Should you squeeze water out of zucchini for bread?

I don’t recommend it for this recipe, as the added water keeps the bread moist.  

Do you peel zucchini for baking?

It’s tempting to remove the zucchini’s skin, but there is no need to. The zucchini melts into the chocolate zucchini bread, so peeling is just an unnecessary step. Plus, the skin has so many healthy nutrients!

What causes quick bread to fall?

The most common reason zucchini bread falls apart is that the ingredients are mixed too quickly or vigorously. 

Try mixing with a gentler touch. Add eggs one at a time, mixing slowly in between each addition. After the final ingredients are added, stir or mix only until just blended (again: do not over-mix).

Why is my zucchini bread still raw in the middle?

Zucchini bread can be raw in the center for several reasons, primarily related to its high moisture content and the baking process. Excess liquid from the zucchini, improper oven temperature, and incorrect baking time can all contribute to an undercooked loaf and effect the flavor.

Storing Simple Zucchini Chocolate Chip Loaf

Wrapped in plastic wrap or in aluminum foil, and stored on the counter at room temperature, this chocolate chip zucchini bread recipe will stay fresh for up to 3 days. After this, due to its high moisture content, it will start to become mushy. 

Freezing: This bread freezes really well and will keep in the freezer for up to 3 months. Just be sure to wrap it tightly in plastic and then tin foil on top. Allow one hour to thaw before eating.

More Zucchini Recipes

Baked Cinnamon Zucchini Muffins

Zucchini Crumb Cookies

Southern Fudge Zucchini Cake