Deeply chocolate and packed with shredded zucchini this bread, made from our gluten-free muffin mix, is an indulgence you can feel good about. A drizzle of melted chocolate on top dresses things up nicely.
Preheat the oven to 350°F. Grease an 8 1/2” x 4 1/2” loaf pan.
To make the bread: In a large mixing bowl beat together the eggs, vegetable oil, brown sugar, and vanilla.
In a separate bowl, whisk together the muffin mix and cocoa; stir into the wet ingredients. Fold in the zucchini, chips, and nuts (if using).
Bake the bread for 60 to 65 minutes, until the center measures 205°F when tested with a digital thermometer and a paring knife inserted in the center comes out clean.
Remove from the oven and cool briefly in the pan before turning out onto a rack to cool completely before slicing.
To make the optional drizzle: Melt the chocolate chips at medium power in the microwave; drizzle over the top of the cooled bread.
Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
