Gluten-Free Double Chocolate Zucchini Bread

by Kate on September 20, 2013

Gluten Free Double Chocolate Zucchini Bread - FoodBabbles.com #bread #zucchini #glutenfree

I love incorporating zucchini into all sorts of baked goods. Not only is it a healthy addition to anything you put it in but it also makes breads and muffins wonderfully moist. The girls love Zucchini Chocolate Chip Pancakes for breakfast. In fact, chocolate and zucchini is a favorite combination for all of us. Whenever I make my Chocolate Coconut Zucchini Bundt Cake or Chocolate Chip Zucchini Muffins, they never last long at our house.

Despite the addition of lots of shredded fresh zucchini and antioxidant-rich dark chocolate, this Gluten-Free Double Chocolate Zucchini Bread certainly isn’t health food but man, oh man is it tasty! Tender, moist chocolate quick bread filled with zucchini and gets that double dose of chocolate thanks to the addition of chocolate chips. Not gluten-free and still want to make this spectacular zucchini bread? Simply omit the xantham gum and use all-purpose flour in place of the gluten-free flour mix. I’ve had a special place in my heart for zucchini bread since I was a child and this loaf is one of the best I’ve ever made. You can read more about childhood baking and this Gluten Free Zucchini Bread Recipe over on Food Fanatic today.

Gluten Free Chocolate Zucchini Bread - FoodBabbles.com #bread #zucchini #glutenfree

Enjoy!

~K

One Year Ago: Garlicky Pepperoni Cheese Bread

Two Years Ago: Jam-Filled Muffins

{ 13 comments… read them below or add one }

Virginia September 20, 2013 at 10:31 am

Why on earth would you make a gluten free cake if you don’t have to eat gluten free? For those of us with allergies of any kind, it’s disturbing to see people jump on any bandwagon, especially one that is obviously done to garner web traffic for a popular ‘fad.’ This is not a fad for many people, it;s a life threatening health issue and using the term Gluten Free for any reason other than protecting the health of a loved one is a particularly despicable practice.

I’m about over food bloggers in general; few do it for the love of anything but traffic and while I’ve enjoyed your blog for some time I see the path you’re heading down is atypical and one I’ll no longer support.

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Kate September 20, 2013 at 8:45 pm

I’m very sorry to have upset or offended you, Virginia. That certainly wasn’t my intention. Gluten free baking is something that’s always been of interest to me, more so recently because several people close to me have recently had to start living gluten free and I want to be able to make things for them as well. No, this site is not a gluten free site nor am I, but I want to be able to post recipes that appeal to a broad audience. That’s why I post decadent things but also offer gluten free, nut free, healthy options, etc. This recipe is not the first gluten free recipe I’ve posted. You mentioned that you have read the blog for some time now so you then also know that I’m one of “those” living with allergies as well. The recipes you find here are all recipes that I’ve made for myself, my family and friends in an effort to be creative in the kitchen and purely out of the enjoyment of making them and then sharing them with you. I hope that I’ve cleared up any misunderstanding and do truly appreciate the time you take to read in this space.

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Anna @ Crunchy Creamy Sweet September 20, 2013 at 2:12 pm

Love this! Best way to use zucchini!

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Kristin Otto September 21, 2013 at 12:01 pm

Thanks for posting gluten free recipes. Even if you don’t eat gluten free, it’s better to not eat wheat or gluten for anyone:) Virginia should be happy that you have a recipe that includes her and others with food allergies.

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Kate September 23, 2013 at 9:27 am

Thanks so much for your comment Kristin! I agree, eating gluten free is such a healthy lifestyle regardless of allergies and intolerances. I am so intrigued by gluten free eating as well as paleo diets and the benefits of abstaining from grains as a whole. I’ve recently been doing a lot of research and considering a dietary change for myself.

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Amy September 21, 2013 at 11:33 pm

Hi Kate
Don’t listen to Virginia – obviously she needs to eat more delicious Double Chocolate Zucchini bread! I am also gluten-intolerant and the more recipes the better in my opinion! I am on the other side of the fence. I post mostly gluten-free baking recipes, but also non-gluten-free ones too! I would hate to think that we bloggers would be pigeon-holed into one section or the other by mere chance of our stomach’s tolerance for different foods.
Anyway, as we are coming into summer here in Australia, and the zucchini-glut that will surely ensure, I am grateful for a way that I can incorporate the summer harvest into a yummy treat that I can enjoy too. Thank you for sharing.
x Amy.

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Kate September 23, 2013 at 9:33 am

Thanks so much Amy! I definitely agree, I don’t want to have to stay within the confines of any recipe barriers. I make the things I want to make and hope it appeals to my readers. My primary goal is to create good food and share it for others to make and enjoy as well. I also truly enjoy learning about all types of baking and stepping outside my comfort zone. Gluten free baking isn’t something I need to do but I like learning about it and sharing it on the site for those who are looking for delicious, gluten free baked goods. Thanks for the support and I hope you enjoy this bread!

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Jennie @themessybakerblog September 25, 2013 at 2:15 pm

I’m all about zucchini and chocolate together. This recipe looks awesome!

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Kate September 26, 2013 at 2:39 pm

Chocolate and zucchini are just so perfect together. Thanks Jennie!

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June October 4, 2013 at 6:39 pm

I have co-workers who have gluten sensitivities while I myself do not. I appreciate any food blogger that can give me ideas on making treats for those who can’t eat the same things I do. Keep on doing what you do. I have saved your website in my Favorites tab, and it there to stay!

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Kate October 6, 2013 at 9:31 pm

Thank you SO much for the support June! I’m so happy you found my site and are enjoying what you find here.

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Kate Mc mo February 12, 2014 at 7:02 pm

I agree whole-heartedly with the others that you should not be overly concerned with Virginia’s negative comment. Baking gluten-free is good for everyone. Like you, I became interested when I began working with a colleague who suffers from Celiacs disease. She has taught me much about gluten-free living. Then, a friend of mine recovering from cancer treatments adopted a vegan, gluten-free lifestyle and I have joined her on that journey (mostly). I find that I feel better. I strongly believe that the wheat we are exposed to today is not the wheat we were eating 30 years ago. I appreciate a blogger who admits they are willing to try gluten-free recipes and post their successes and failures. That’s how we all learn in this journey together.

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Kate February 13, 2014 at 9:09 pm

I think you are SO right Kate! The wheat we’re eating today is definitely not like the wholesome goodness it used to me. Much of it comes from GMO crops which scares me to death. I often wonder if that is causing so many of the wheat allergies we see today. I love learning new types of baking and eating less gluten is a very healthy thing in my book.

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