This gluten free chocolate chip zucchini bread is a moist, tender loaf packed with chocolate chips and flecks of fresh zucchini. It’s the perfect way to use up summer zucchini, and you’d never guess it’s gluten free—no gritty texture, just classic, comforting flavor. Whether for breakfast, snack, or dessert, this recipe delivers delicious results every time.
Ingredients
- 1 1/2 cups (180g) gluten free all-purpose flour blend (with xanthan gum)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 2 large eggs, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (55g) packed light brown sugar
- 1/3 cup (75ml) neutral oil (such as canola, sunflower, or light olive oil)
- 1/4 cup (60ml) unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 1 1/2 cups (about 175g) finely shredded zucchini, squeezed dry
- 3/4 cup (125g) gluten free semi-sweet chocolate chips
- 1/2 cup (60g) chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray or line with parchment paper for easy removal.
- Prepare the zucchini: Wash and trim the ends. Finely shred using a box grater. Place the zucchini in a clean kitchen towel or paper towels and squeeze out excess moisture until almost dry. Measure after squeezing.
- Mix dry ingredients: In a medium bowl, whisk together the gluten free flour blend, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
- Mix wet ingredients: In a large bowl, whisk the eggs, granulated sugar, and brown sugar until smooth and slightly thickened, about 1 minute. Whisk in the oil, applesauce, and vanilla.
- Combine wet and dry: Add the dry ingredients to the wet ingredients. Stir gently with a spatula or spoon until just combined—do not overmix.
- Fold in zucchini and chocolate chips: Gently fold in the shredded zucchini, chocolate chips, and nuts (if using) until evenly distributed. The batter will be thick.
- Transfer to pan: Spread the batter evenly into the prepared loaf pan. Smooth the top with a spatula. Sprinkle a few extra chocolate chips on top if desired.
- Bake: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine; melted chocolate may stick to the tester).
- Cool: Let the bread cool in the pan for 15 minutes. Run a knife around the edges and transfer to a wire rack to cool completely before slicing.
Tips
- Flour blend matters: Use a high-quality gluten free all-purpose blend that contains xanthan gum for best texture. If your blend does not include it, add 1/2 teaspoon xanthan gum to the dry ingredients.
- Don’t skip squeezing zucchini: Removing excess moisture prevents a soggy loaf. Use a kitchen towel or cheesecloth for best results.
- Make it dairy free: Use dairy free chocolate chips and verify your flour blend is dairy free to make this recipe suitable for dairy free diets.
- Mix-ins: Swap chocolate chips for dried cranberries, raisins, or chopped dates. Nuts are optional but add a delicious crunch.
Serving Suggestions
- Enjoy a thick slice slightly warm or at room temperature, either plain or slathered with a little butter or dairy free spread.
- Pair with coffee or tea for a satisfying afternoon treat.
- Pack slices into lunchboxes for a sweet (but not too sweet) snack.
- Top with a dollop of Greek yogurt or vanilla yogurt for a more filling breakfast.
Variations
- Double Chocolate Zucchini Bread: Add 1/4 cup (25g) unsweetened cocoa powder to the dry ingredients and increase oil to 1/2 cup for a rich chocolate loaf.
- Zucchini Banana Bread: Replace applesauce with 1 ripe mashed banana for extra sweetness and moisture.
- Nut-Free: Omit walnuts or pecans and ensure your flour blend and chocolate chips are nut free for allergy-friendly bread.
- Spiced Version: Add 1/2 teaspoon ground ginger or cardamom for a warm, spiced twist.
- Mini Loaves or Muffins: Bake the batter in mini loaf pans (about 25–30 minutes) or muffin tins (18–22 minutes) for individual portions. Start checking early for doneness.
Storage and Reheating
- Room temperature: Store cooled zucchini bread, tightly wrapped or in an airtight container, at room temperature for up to 2 days.
- Refrigerator: For longer storage (up to 5 days), refrigerate tightly wrapped. Bring to room temperature or gently warm before serving for best texture.
- Freezing: Cool bread completely, then wrap individual slices or the whole loaf tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or 2–3 hours at room temperature before enjoying.
- Reheating: Warm slices in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5–8 minutes to refresh texture and flavor.
Frequently Asked Questions
- Can I use almond flour or coconut flour instead of a gluten free flour blend?
Almond flour or coconut flour cannot be substituted 1:1 for a gluten free all-purpose blend in this recipe, as they absorb liquid differently and lack the structure needed for a sturdy loaf. Stick with a blend labeled for cup-for-cup replacement for best results. - Do I need to peel the zucchini?
No, you do not need to peel the zucchini. The skin is thin and tender, and it adds color and nutrients to the bread. Just wash and trim the ends before shredding. - My bread is gummy or underbaked in the center. What went wrong?
This can happen if the zucchini wasn’t squeezed dry enough or if the bread was underbaked. Make sure to remove as much water as possible from the zucchini, and bake until a toothpick comes out with just a few moist crumbs. Oven temperatures can vary, so check in the last 10 minutes and add more time if needed. - Can I reduce the sugar?
You can reduce the sugar by up to 1/4 cup in total without affecting the structure, though the loaf will be less sweet. Keep in mind that reducing sugar too much can make gluten free baked goods dry. - Can I make this recipe vegan?
Yes, you can! Replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, let sit for 5 minutes) and use dairy free chocolate chips. The bread will be slightly denser but still delicious. - Why is my bread sinking in the middle?
Bread may sink if the batter is overmixed, if there’s too much moisture, or if it’s underbaked. Always measure your ingredients carefully, squeeze the zucchini well, and avoid over-stirring the batter. Let the bread cool in the pan for at least 15 minutes to help it set before removing.
Related
- Gluten Free Famous Foods in Austin: How to Find the Best Eats
- Gluten Free Dairy Free Meal Plans vs Paleo Meal Plans Explained
- How Long to Bake Olive Oil Scones: Oven Times & Tips
Gluten Free Chocolate Chip Zucchini Bread Recipe That Works