Chocolate Raspberry Loaf
Nutrient-Rich and Naturally Sweet
This loaf brings together whole-food ingredients in the most satisfying way. Made with grated zucchini for moisture, almond flour for a tender crumb, and naturally sweetened with maple syrup, it’s a treat you can feel good about eating. Raspberries add a fresh tartness that cuts through the richness of cocoa, while the dairy-free yogurt topping brings it all together with a tangy finish. It’s a perfect snack for mid-morning energy, a wholesome dessert, or a freezer-friendly option to have on hand.
Why You’ll Love This Recipe
This loaf is the kind of snack that feels indulgent but is secretly full of nourishing ingredients. It’s vegan, gluten-free, and refined sugar-free, but still deeply chocolatey and satisfying. You can slice it thick for a quick breakfast with tea or enjoy a chilled slice in the afternoon when your sweet tooth kicks in. Unlike a traditional chocolate cake, this loaf is sturdy enough to hold together without crumbling but soft enough to melt in your mouth.
Gluten-Free Chocolate Raspberry Loaf
This gluten free chocolate raspberry loaf is rich, moist, and naturally sweetened with maple syrup. Made with almond flour, cocoa powder, and zucchini for a secretly healthy twist, it’s topped with creamy plant based yogurt and juicy raspberries. Perfect for a wholesome snack, breakfast, or dessert. Vegan, gluten free, and refined sugar free.
Ingredients
- For the loaf:
- 1 medium zucchini, grated and squeezed dry (about 1 cup)
- 1½ cups almond flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup maple syrup
- ¼ cup plant-based milk (almond, oat, or soy)
- 3 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- For the topping:
- ½ cup thick plant-based yogurt or coconut cream
- ½ cup fresh or thawed raspberries, lightly mashed
Instructions
- Preheat your oven to 350°F or 175°C and line a standard 8×4 inch loaf pan with parchment paper.
- Grate the zucchini, then wrap it in a towel and squeeze out as much moisture as possible.
- In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
- In a separate bowl, mix the maple syrup, plant milk, melted coconut oil, and vanilla.
- Stir the wet ingredients into the dry mixture, then gently fold in the zucchini.
- Pour the batter into your prepared loaf pan and smooth the top.
- Spoon the yogurt and mashed raspberries over the batter and swirl with a knife.
- Bake for 45 to 55 minutes, or until a toothpick comes out with a few moist crumbs.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Let’s Talk Ingredients
The base of the loaf starts with shredded zucchini—you won’t taste it, but it adds essential moisture. Just be sure to squeeze it dry with a clean towel before mixing it in. Almond flour keeps the texture soft and cake-like, while a little oat flour can be added for structure if needed.
Cocoa powder is key here. Use a good-quality unsweetened variety for the deepest flavor. For sweetener, I love maple syrup because it blends smoothly into the batter and doesn’t overpower the chocolate. If you need to swap, agave or date syrup can work too.
Almond flour gives this loaf its tender texture while keeping it naturally gluten-free. If you’re curious about other flour options, check out my 11 Gluten-Free Flours and How to Use Them guide for tips and swaps that work in all kinds of baking.
The topping is a layer of unsweetened plant-based yogurt or thick coconut cream, swirled with mashed raspberries. You can add a touch of maple syrup to the topping if you like it sweeter, but I usually leave it tart to contrast the loaf.
Raspberries bring more than just flavor. They’re packed with fiber, vitamin C, and antioxidants that support digestion, immunity, and heart health WebMD.
How to Make Chocolate Raspberry Loaf
Prepping the Ingredients
Start by grating your zucchini, then wrap it in a clean towel or cheesecloth and squeeze out as much liquid as you can. You want it damp, not dripping wet. In a separate bowl, mash your raspberries lightly—you want some texture left.
Measure out your dry ingredients: almond flour, cocoa powder, baking powder, and a pinch of salt. In another bowl, whisk together the wet ingredients: maple syrup, plant milk, vanilla extract, and melted coconut oil.
Mixing the Batter
Combine the wet and dry ingredients, then fold in the shredded zucchini. The batter will be thick and rich. Pour it into a lined or greased loaf pan and smooth the top. Dollop spoonfuls of the yogurt-raspberry mixture on top and swirl gently with a knife.
Baking and Cooling
Bake at 350°F (175°C) for about 45 to 55 minutes, or until a toothpick comes out with a few moist crumbs. Let it cool in the pan for 10 minutes, then transfer to a rack to cool completely. It will firm up more as it cools.
Recipe Don’ts
- Don’t skip squeezing the zucchini or the loaf might turn out soggy.
- Don’t overmix the batter once you add the flour. Just stir until combined.
- Don’t slice it while hot. It needs to cool fully to hold together.
- Don’t forget the swirl—that topping makes it visually gorgeous and adds brightness.
Variations You’ll Love
Expert Tips, Swaps & Storage Advice
What to Serve This With
- Afternoon tea with mint or rooibos
- Post-workout snack with almond milk or a smoothie
- Picnic dessert with fresh berries on the side
- Brunch table treat next to chia pudding or fruit salad
The Perfect Loaf for Anytime Cravings
Whether you are craving a midmorning snack, a guilt-free dessert, or a nourishing afternoon pick-me-up, this chocolate raspberry loaf fits the moment. It has enough richness to satisfy chocolate lovers, yet the balance of fruit and natural sweetness keeps it light and energizing. You can enjoy it chilled straight from the fridge, warmed slightly with a dollop of nut butter, or packed into a lunchbox for a wholesome treat on the go.
