- 8
- 10 mins
- 55 mins
Ingredients
- 6 ounces bittersweet dark chocolate (64% to 70% cacao), chopped
- 3 cups (420g) high-quality all-purpose gluten-free flour
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup (100g) granulated sugar
- 1 cup (218g) packed light brown sugar
- 2 1/2 cups grated zucchini
- 3 extra-large eggs at room temperature, beaten
- 3/4 cup (168g) vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup (120g) chopped pecans
- 1 tablespoon (5g) Dutch-processed cocoa powder
Preparation
Step 1
Instructions
Preheat your oven to 325 degrees F. Grease 2 standard loaf pans and set them aside.
In a small microwave-safe bowl, place the chopped chocolate. Microwave the chocolate for 45 seconds at 60% power, and stir. Microwave again for 45 seconds at 60% power and stir to melt. Continue stirring until all of the chopped chocolate is melted and smooth, microwaving again for 30 seconds at 60% power if necessary. Set the chocolate aside to cool.
In a large bowl, place flour, xanthan gum, salt, baking soda, baking powder, granulated sugar and light brown sugar, and whisk to combine (working out any lumps in the brown sugar). Set aside the dry ingredients.
In a separate small bowl, place the zucchini, eggs, oil and vanilla, and mix to combine well. Add the melted chocolate to the mixture, and stir to combine.
Create a well in the center of the bowl of dry ingredients, and pour in the wet ingredients. Mix to combine. The batter will be soft, but relatively solid. In a separate small bowl, toss the pecans with the cocoa powder. Pour the pecans and cocoa powder into the batter, and mix until the nuts are evenly distributed throughout the batter. Divide the batter evenly between the two prepared loaf pans, and smooth the tops with a wet spatula.
Place the loaf pans in the center of the preheated oven, and bake, rotating once, until a toothpick inserted in the center of each loaf comes out clean (about 45 minutes). Do not overbake.
Remove from the oven and allow to cool for at least 15 minutes in the loaf pans. Remove from the pans and transfer to a wire rack to cool completely.
Slice and serve. Leftovers should be wrapped tightly in freezer-safe wrap and frozen until ready to use.