Chocolate Zucchini Bread



  • 4 cups grated zucchini (from about a pound)
  • 2 1/2 cups all purpose flour
  • 1/2 cup unsweetened cocoa (use natural unsweetened cocoa, NOT Dutch processed)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cups granulated white sugar
  • 2 eggs
  • 3/4 cup unsalted butter (12 Tbsp or 1 1/2 sticks), melted
  • 1/2 teaspoon instant coffee granules
  • 1/2 teaspoon almond extract



1 Shred zucchini. Technically you’re supposed to drain this stuff before cooking with it, but I’m too lazy and it still tastes amazing. 

2 Preheat oven to 350°F, with a rack in the middle. Grease two 9×5-inch loaf pans with baking spray or butter. 

3 Vigorously whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon in a large bowl. Whisk until there are no more clumps and the ingredients are well combined.

4 In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. You can do this with an electric mixer on medium speed, or by hand with a wooden spoon. (I’m lazy and use a mixer but it’s easy enough to do by hand.) Add the melted butter, instant coffee granules, and almond extract and beat until smooth.

5 Mix the shredded zucchini into the sugar egg mixture. Add the flour to the zucchini mixture in 3 additions, stirring to combine after each addition.


6  Divide the batter between the two prepared loaf pans. (Work quickly because once the dry ingredients have mixed with the wet ingredients, the leavening has begun.) Place into the oven. Bake for 50 minutes at 350°F, or until a skewer inserted into the center comes out clean and easily. Remove to a rack. Let cool in the pan for 5 minutes, then run a blunt knife around the edges to separate the bread from the pan. Remove from the loaf pans and let cool completely on a rack.


The Best Gluten-Free Sandwich Bread

I make this bread every week during the school year for my GF brother’s lunches. It doesn’t have a weird flavor and doesn’t crumble. This bread is better toasted. Recipe adapted from King Arthur Flour.



  • 3 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend: 6 cups superfine brown rice flour, 2 cups potato starch, and 1 cup tapioca starch
  • 3 tablespoons sugar
  • 2 teaspoons instant yeast
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons xanthan gum
  • 1 cup warm milk
  • 4 tablespoons soft butter
  • 3 large eggs
  • *See recipe for this blend below.


1) Place the flour or flour blend, sugar, yeast, salt, and xanthan gum in a bowl, or the bowl of your stand mixer. Mix till combined.

2) Using an electric mixer (hand mixer, or stand), drizzle in the milk, beating all the time; the mixture will be crumbly at first, but once all the milk is added, it’ll come together.

3) Add the butter and beat until thoroughly blended.

4) Beat in the eggs one at a time, beating each in thoroughly before adding the next. Scrape the bottom and sides of the bowl, then beat at high speed for 3 minutes, to make a very smooth, thick batter.

5) Cover the bowl, and let the thick batter rise for 1 hour.

6) Scrape down the bottom and sides of the bowl, gently deflating the batter in the process.

7) Grease an 8 1/2″ by 4 1/2″ loaf pan.

8) Scoop the dough into the pan. Press it level, using a spatula or your wet fingers.

9) Cover with greased plastic wrap, and set in a warm place to rise until the loaf barely crowns above the rim of the 8 1/2″ x 4 1/2″ pan. This should take about 45 to 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.

10) Bake the bread for 38 to 42 minutes, until golden brown.  Remove the bread from the oven, turn it out of the pan, and cool on a rack.

Yield: 1 loaf.

The Best Gluten-Free Cornbread You’ll Ever Eat

I love King Arthur Flour’s recipes. They have tons of gluten-free recipes and they’re all delicious. Especially this cornbread.

Note: I use their flour blend recipe for almost all of my baking. Whisk together 6 cups superfine brown rice flour, 2 cups potato starch and 1 cup tapioca starch. Store in an airtight bin.

Gluten-Free Cornbread

  • 1 1/2 cups yellow cornmeal
  • 1 1/2 cups Gluten-Free Multi-Purpose Flour
  • 2 tablespoons King Arthur Cake Enhancer, optional
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 5 tablespoons melted butter or oil
  • 1/2 cup brown sugar
  • 1 1/2 cups water
  • 1 tablespoon vinegar, cider or white
  • 3 large eggs


1) Preheat the oven to 375°F. Lightly grease a 9″ x 9″ square pan.

2) Whisk together the cornmeal, Gluten-Free Multi-Purpose Flour, Cake Enhancer, baking powder, salt, xanthan gum, and baking soda.

3) Whisk together the melted butter or oil, sugar, water, vinegar, and eggs.

4) Stir in 1 cup of the dry ingredients. Add the remaining dry ingredients about 1 cup at a time; after each addition, scrape the bottom and sides of the bowl, and beat for 30 seconds on medium-high speed.

5) Once all the dry ingredients have been added, beat on medium speed for an additional 2 to 3 minutes.

6) Spoon the batter into the prepared pan. Use your wet fingers to gently smooth the surface. Let the cornbread sit for 10 minutes.

7) Bake the cornbread for 25 to 30 minutes, until it’s golden brown, about 3 to 4 minutes beyond the point where a toothpick inserted into the center comes out clean. The internal temperature of the finished bread should be 190°F.

8) Remove the bread from the oven, cool 5 minutes, and serve warm.

Yield: about 12 servings.