This gluten-free chocolate zucchini bread is so decadent, rich and delicious, but still very easy to make. I like to use gluten-free flours in this recipe because they allow the chocolate flavor to come through, but all-purpose flour will work just fine if you prefer.

The same goes for the coconut oil — if you don’t any, you can substitute another neutral oil (like avocado or light olive oil).

And, if you don’t have the mini loaf pans, feel free to bake the batter in one large loaf pan – just leave it in the oven for an extra ten minutes, or until a toothpick inserted into the center comes out clean.

However you decide to make the delicious chocolate zucchini bread, I hope you enjoy it!