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Billy Gluten Free Chocolate Zucchini Bread

Recipe At A Glance

  • 12 ingredients
  • Over 30 minutes
  • 8+ Servings

Indulge without the guilt with this chocolatey, delicious Gluten Free Chocolate Zucchini Bread from Chef Billy Parisi.


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Recipe Ingredients

  • 5 cups of 1 to 1 gluten-free baking flour
  • 2 tsp. of baking soda
  • 1 Tbsp. of baking powder
  • 1/3 cup of cocoa powder
  • 1 peeled and seeded avocado
  • 1/4 cup butter, softened
  • 1 cup of maple syrup
  • 4 large eggs
  • 1/2 cup of melted semi-sweet chocolate
  • 3 shredded medium-sized zucchini
  • 1 cup of chopped walnuts
  • 1 1/2 cups of semi-sweet chocolate chips + more for garnish

Recipe Directions


  • Preheat the oven to 350°.
  • In a large bowl mix together the flour, baking soda, baking powder, salt, and cocoa powder until combined and set aside.
  • In a stand mixer with the whisk attachment on medium speed add in the avocado and Melt butter until it becomes light and fluffy about 3 to 4 minutes. Note: The avocado should be smooth, with no chunks.
  • Add in the maple syrup, eggs one at a time, melted chocolate and zucchini. Mix on medium speed until combined.
  • Next, add in the bowl of dry ingredients and mix on low speed until completely combined.
  • Fold in the walnuts and 1 cup of chocolate chips using a rubber scraper.
  • Evenly transfer the batter to 2 9×5 loaf pans lined with parchment paper and garnish the top with chocolate chips.
  • Bake in the oven for 60 minutes or until a toothpick comes out clean after piercing the center.
  • Cool on a rack completely to room temperature. Slice and serve.




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