Deep chocolate flavor meets tender shredded zucchini in this rich, moist loaf, with cocoa powder and cinnamon giving every slice a warm, bakery-style depth. Melted coconut oil keeps the crumb soft, while a flax-and-water gel does the binding work usually left to eggs, so the texture stays dense and fudgy in all the right ways. Chocolate chips folded into the batter and scattered over the top mean pockets of melted chocolate in every bite, especially when the loaf is still warm from the oven. Squeezing out the zucchini's moisture is the real trick here — skip that step and the loaf turns soggy instead of rich. This one slices cleanly, keeps well on the counter for days, and is a genuinely solid pick for a gluten free baking rotation. Serve it plain with coffee or dress it up with a smear of nut butter for an easy afternoon treat.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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