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I consider zucchini to truly be one of the sweetest rewards of spring. And with my new recipe, gluten free Secret Ingredient Chocolate Coffee Zucchini Bread, I’m liking it even more!
There are few foods I appreciate more than zucchini. I know that might sound odd, but consider all the yummy gluten free sweet and savory recipes you can use a zucchini to make: ratatouille, jambalaya, quiche, etouffée, zucchini bread, chocolate-zucchini donuts, Southern cornmeal-crusted zucchini, baked zucchini fries, chocolate cake … see what I mean? It’s easy to sneak zucchini into lots of places with no one even realizing it’s there!
This recipe is light on oil and just the right amount of heavy on flavor. I cut the fat by adding fresh-brewed coffee which amps up the chocolate taste without making it too sweet (and the better the coffee, the better the results!), and even offer an egg-free option by using mashed bananas.
I don’t love the taste of coffee, so if you’re like me, don’t avoid making this recipe. The coffee flavor doesn’t come through; coffee actually enhances the depth of the chocolate flavor. It’s like magic. That’s why it’s a secret ingredient! Oh, and zucchini is pretty secret too. Basically this is a delicious gluten free chocolate quick bread recipe that makes a super flavorful and moist loaf, but few could guess why!
Made with my light and clean tasting gfJules Flour, the smooth chocolate aroma and taste come through loud and clear in this moist bread, enjoyed with or without the yummy glaze!
So raid your farmer’s market for all the zucchini you can, brew your coffee and get baking! Your family will thank you for this delicious, albeit secret ingredient, Chocolate Coffee Zucchini Bread (and you don’t have to disclose the secret)!
Preheat oven to 350° F (static) or 325° F (convection). Lightly oil a 9×5 bread pan or 2-3 mini loaf pans.
Shred the zucchini using a fine shredding disc on a food processor or a hand shredder. Measure 1 1/2 cups and set aside.
Beat together oil, brewed coffee, sugars, egg (or mashed banana) and vanilla. Slowly stir in the dry ingredients until incorporated, then whip together until smooth, approximately 1-2 minutes. Stir in the shredded zucchini.
Once the zucchini is integrated, pour into prepared pan and bake for 1 hour, or until a toothpick inserted into the center has no wet crumbs on it when removed. Rotate pan half way through the bake to help the loaf rise more uniformly.
Depending on whether your pan size and whether your pan is metal or glass, the bake time may be longer or shorter (if baking with banana, add time), so add 5 minutes and repeat the toothpick test, if needed.
Remove to cool on a wire rack and remove from pan after cooling for 15 minutes.
When cooled, sprinkle with confectioner’s sugar, or whisk confectioner’s sugar with milk for glaze if desired, before serving.