Chocolate Gluten Free Sugar Free Zucchini Bread

I’ve been planning to make this recipe with granulated sugar, but I got to thinking. I wondered if NuStevia Cocoa Syrup would make a good sugar-free version. It couldn’t have turned out better! In the tips section, I have added suggestions if you wish to make it with granulated sugar. No matter how you make it, I hope you enjoy it. It’s not bitter like so many other stevia sweetened recipes. Trying it in this chocolate gluten free sugar free zucchini bread was just smart, if I do say so myself.

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Chocolate Gluten Free Sugar Free Zucchini Bread


Yield: Makes one loaf

Chocolate Gluten Free Sugar Free Zucchini Bread

A sugar-free gluten-free chocolate zucchini bread recipe that isn't bitter. What a treat!


  • 1 1/2 cups Carla's Self-Rising Gluten-Free Cake Flour Blend Recipe
  • 1/4 cup gluten free unsweetened cocoa powder (Ghirardelli or Nestle's) or GF Dutch Processed Cocoa (Rodelle)
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon fine sea salt (or salt)
  • 2 large eggs, at room temperature
  • 1 large egg white, at room temperature
  • 3 1/2 Tablespoons. neutral-flavored cooking oil (I used light olive oil.)
  • 1/4 cup unsweetened applesauce
  • 1/2 cup milk (or dairy-free milk)
  • 1/2 cup NuStevia Cocoa Syrup
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups zucchini (peeled or unpeeled), grated (do not squeeze juice out)
  • 1/2 to 3/4 cup walnuts or gluten free chocolate chips, chopped (optional)


  1. Preheat oven to 350ºF. Oil a 9 x 5-inch loaf pan and set aside.
  2. In a large bowl, whisk together the flour blend, cocoa powder, cinnamon, and salt, and set aside.
  3. In the bowl of your mixer, beat the eggs and egg white on high speed until frothy.
  4. Add milk, cocoa syrup, apple sauce, and vanilla and beat just until combined.
  5. Add the zucchini and beat on low speed just until evenly distributed.
  6. Add the flour mixture all at once; and beat on medium speed until creamy.
  7. Transfer the batter to the prepared pan and bake for about 55 minutes or until a toothpick inserted near the center comes out clean.
  8. Remove the cake from the oven and transfer allow to cool in the pan on a wire rack for 5 to 10 minutes.
  9. Remove the cake from the pan; and allow it to completely cool directly on the rack.
  10. Slice and serve; and freeze leftovers, sliced in individual resealable storage bags.


To make this with granulated sugar, I suggest omitting the cocoa syrup and adding 1 cup sugar and an additional 1/4 cup cocoa powder.

One Reply to “Chocolate Gluten Free Sugar Free Zucchini Bread”

  1. Via Email,

    “I tried the chocolate GF sugar free zucchini bread! I didn’t have that chocolate sugar free syrup, so I used 3/4 c of sugar, 2 T of water, and the extra 1/4 c of cocoa you recommended. It was delicious! It did stick to my glass loaf pan a little, but next time I guess I’ll not be lazy and use the parchment paper!”


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