This easy Gluten Free Zucchini Bread comes together quickly, and no mixer is needed. With just 6 basic ingredients plus a few baking essentials, you'll have super moist and delicious sweet bread with chocolate chips in every bite.
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I have to admit I'm not a huge fan of zucchini, but when it's tenderly grated and enveloped with delicious spices and chocolate, I can't resist. This is a great recipe to use up a bounty of fresh zucchini. And it's so delicious that even the zucchini haters will return for seconds.
In fact, this quick bread recipe is a great way to sneak in vegetables without the extra effort. Plus, it's a great recipe to make a few loaves at a time and freeze for the future.
I love how the zucchini gives a lot of moisture, making this Gluten Free Chocolate Chip Zucchini Bread deliciously soft and addictive.
And don't be intimidated just because this recipe is gluten free. The good news is that gluten-free baking is simple if you use the proper flour blend.
With a few tweaks and correct ingredient swaps, you'll repeatedly make double batches of this delightful zucchini bread and my banana bread.
Ingredients
This easy zucchini bread comes together with 6 simple ingredients and a few baking staples. Check out this simple ingredient list.
- Gluten-free all-purpose flour - my favorite gluten-free flour blend is Bob's Red Mill all-purpose baking flour; it's an excellent gluten-free alternative because you can conveniently use it to replace regular flour at a 1-to-1 ratio.
- Coconut sugar - the flavor and texture is similar to brown sugar but less refined; you may also use regular granulated sugar or brown sugar
- Baking soda
- Salt
- Unsalted butter - melted and cooled; you can use coconut oil if making this dairy free.
- Eggs - works as a binder to keep the batter together
- Zucchini - look for medium-sized zucchini that is firm without marks, dents, or cuts
- Vanilla extract
- Chocolate chips<span style="font-weight: 400;"> - use your favorite brand; I prefer Enjoy Life Brand; you can also chop up a chocolate bar
How to Make Gluten Free Zucchini Bread
This simple zucchini bread recipe comes together quickly. The printable recipe is in the recipe card for your convenience.
Step 1.
Preheat the oven to 325 degrees Fahrenheit. Then, set the rack in the center of the oven and coat a loaf pan with cooking spray.
Step 2.
Whisk together the all-purpose flour, coconut sugar, baking soda, and salt in a large bowl.
Step 3.
Prepare the zucchini by washing it and grating it with a box grater. Wrap the shredded zucchini in a dry kitchen towel and squeeze out as much liquid as possible to remove excess moisture.
You will need 1 ½ cups of almost dry grated zucchini.
Step 4.
Whisk together the butter, eggs, and vanilla extract in a separate bowl.
Step 5.
Gently add the wet ingredients to the dry ingredients and stir well. Fold in chocolate chips. To prevent the chocolate chips from sinking to the bottom, toss them with two tablespoons of flour before mixing them in.
Step 6.
Pour the batter into the greased loaf pan. Finally, bake the zucchini bread for 40 minutes or until a toothpick inserted in the center comes out clean.
Serve warm or cold.
Variations
Zucchini bread is a wonderful recipe where you can allow your creativity to shine. Experiment with various toppings, nuts, and add-ins. Check out these ideas:
- Drizzle your favorite glaze: dress your zucchini bread with a little chocolate icing or a cream cheese glaze. Or add a little maple syrup to melted butter for a delicious maple glaze.
- Add crunch: add chopped walnuts or pecans to the batter or top the bread with pumpkin or sunflower seeds.
- Warming spices: feel free to add some warm spices to the batter. Any combination of cinnamon, nutmeg, and allspice would be a fantastic addition to this easy recipe.
Helpful Tips
This gluten-free zucchini bread recipe is pretty simple to make. But a few expert tips may be helpful as you make this recipe.
Use good quality gluten-free flour blend: I almost always use Bob's Red Mill 1-to-1 Gluten Free Flour but have also used King Arthur Measure for Measure in this recipe. Both work well. When choosing a gluten-free flour, look for the ingredient list to ensure it includes xanthan gum. This helps to replace the texture and elasticity of gluten found in regular flours.
Peeling is unnecessary: I don't bother peeling the zucchini, but if you want to get rid of the bright green bits, feel free to peel before shredding the zucchini.
Choose zucchini wisely: When picking a ripe zucchini at the market, look for small to medium-sized firm zucchini without marks, dents, and cuts. Zucchini with blemishes tend to turn brown quicker.
Avoid chocolate on the bottom: To prevent chocolate chips from sinking to the bottom of the pan, coat them with two tablespoons of flour before adding to the batter.
Baking time: Ovens vary so it's always best to keep a close eye on your baked goods. The best way to test quick bread for doneness is to insert a toothpick into the center of the loaf, and when it comes out clean, the zucchini bread is baked through.
Easy clean-up: Line your loaf pan with parchment paper for easy clean-up. The paper also helps to pull the bread out of the pan effortlessly.
Storage Instructions
Store zucchini bread in an airtight container for up to 2-3 days at room temperature. If you still have leftover zucchini bread after that, you can transfer it to the refrigerator for up to 1 week.
To keep your zucchini bread fresh, make sure to wrap it tightly with plastic wrap or keep it in an airtight container.
Zucchini bread freezes beautifully. To prevent freezer burn, wrap the bread tightly in plastic wrap and then place it in a freezer bag.
When stored properly, zucchini bread can be kept in the freezer for up to 6 months.
Frequently Asked Questions
Can you taste zucchini in zucchini bread?
Surprisingly, you cannot taste the zucchini in zucchini bread. The great thing about zucchini is that it's a very mild vegetable and has high water content.
That makes it an ideal ingredient in quick bread and baked goods because it adds great moisture.
Can I bake with gluten-free flour blend without xanthan gum?
Xantham gum is necessary for gluten-free bread for proper elasticity and texture.
When buying gluten-free flour, make sure it already contains xanthan gum in the ingredients. If it doesn't, add ¼ teaspoon of xanthan gum to the dry ingredients and follow the recipe as written.
Can I make zucchini bread muffins?
To make gluten-free zucchini muffins, follow the recipe as written but use a muffin pan instead of a loaf pan. Line the muffin cups with cupcake liners for easy removal.
Fill each muffin cup two-thirds full with zucchini bread batter and bake for 25-35 minutes or until toothpick inserted in the center comes out clean.
Serving Suggestions
Allow the zucchini bread to rest for a few minutes, then remove it from the pan onto a cooling rack so it doesn't sweat.
From there, you can serve zucchini bread warm with a pat of salted butter or a drizzle of natural peanut butter. Or you can enjoy it chilled as a refreshing afternoon dessert. Either way, it's a delightful treat.
Need More Gluten-Free Quick Bread Recipes to Get You Through The Week?
- Best Ever Gluten Free Chocolate Chip Bread
- Blackberry Banana Bread
- The Best Gluten Free Pumpkin Bread
Gluten Free Zucchini Bread
Ingredients
- 1 ½ cups Bob's Red Mill Gluten Free All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup coconut sugar
- ½ cup unsalted butter, melted and cooled
- 1 teaspoon vanilla
- 2 eggs
- 1 ½ cup packed, grated zucchini that has been dried with paper towels
- 1 cup chocolate chips (Enjoy Life Brand)
Instructions
- Preheat oven to 325 degrees. Place rack in the center of oven.
- Whisk all dry ingredients together in a bowl.
- In a separate medium sized bowl whisk together the wet ingredients.
- Gently pour the wet ingredients into the dry and stir well. To prevent the chocolate chips from sinking to the bottom you can toss them with two tablespoons of flour before you mix them in.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
Moira Seminara says
I made this for my family and the LOVED it!!! Tasted delicious and even those in our house who aren't gluten free raved about it! Thanks so much for this delicious recipe, Karen!
Yasmine says
It was very good.
Robin says
I really like the flavor of this bread. It is not real sweet, which is a plus in my book. Thank you so much!🤗
Karen Kelly says
Me too! Thanks for letting me know!
Amy Spencer says
Is it possible to turn these into muffins? Would there be a difference in temp or cook time? I am thinking muffins might freeze better.
Thank you 🙂
Karen Kelly says
Yes, I think you could easily make these into muffins. I would try 25 minutes and then just start checking them every five minutes or so. I have not made these into muffins so I'm not sure. Good luck!
Gina says
The texture was perfect and just the right amount of sweetness. Love a quick bread like this with hidden veggies!
Ksenia says
I had a lot of frozen grated zucchini to use up from the summer, and was craving something sweet. This recipe hit the spot perfectly!!
Sara says
This bread was soooo good. I used Lily's chocolate chips. We loved it!!
GRETA says
Wow. I never had zucchini in bread before. But it was delicious and so fluffy. I loved every bite and my son loved too, who doesn't really likes zucchini. Recommended!
Bella B says
This turned out great. I added some pumpkin seeds as suggested and loved them in it. I will be making this a few times this summer when my garden is overwhelming me with zucchini!
Gina says
This has become our favorite afternoon snack, love how easy it is to throw together!
JD Alewine says
Not only is this nutritious, but also delicious!!! It's a win/win!
Tonya Burns says
Hi, can we use something other than Coconut sugar?
Karen Kelly says
Yes you can use white granulated sugar with no problem! Let me know how it turns out.
Liz says
This zucchini bread was so good! My husband couldn't believe it was gluten free!
Addison says
Love that this bread is gluten free! The zucchini adds the best moist texture. Yum!
Erin says
This bread was so incredibly easy! The texture was perfect, and such a great use of zucchini. My son asked me to make it again soon. He's picky, so this is a huge win! Thanks.
Nicole says
The zucchini really made this bread SO moist! And my kids really enjoyed the addition of chocolate chips. Thanks for sharing this one!
Marta says
I made your gluten-free zucchini bread for a friend who is recovering from a major surgery. She said no one ever makes her anything because of her dietary restrictions. She actually got emotional when we sat together and ate it. I thought it was because of how sweet I was, but it was because of how tasty the bread was and she's been eating the same ol' thing, LOL!
Sharon says
Zucchini bread is my favorite warm-weather treat and this gluten-free version came out super sweet and moist.
Colleen says
We really liked this zucchini bread recipe. You can't even tell it's gluten-free and the chocolate chips are the perfect touch. Thanks for this recipe.
Jacqueline Debono says
I love zucchini bread and make quite a lot as we grow our own zucchini. Great to have found a gluten free version. Pinning for later!
Jamie says
Wow! This zucchini bread looks absolutely delicious and very appealing! It's stuffed with chocolate which makes it so enticing and tempting! Many will definitely love this bread, especially kids!
Dani says
The perfect recipe for Zucchini Bread! Loved how easy this was to make. A big hit!
Amy Liu Dong says
This zucchini bread looks so good and tasty, and I love how easy to make this!
Min S says
Made this a few times and they are so good! Going to try making them into muffins in the future.
Lori | The Kitchen Whisperer says
Such a great recipe! My sous chef is gluten-free and I made this as a special treat for her! She and the rest of the team raved over this! It’s amazing!
Claire says
I have a friend who is forever giving me more zucchini from her garden than I know what to do with. I'll definitely be giving this recipe a try when that happens again this summer. Pining for later!
Preslee Rakes says
hi there! I am making this for some GF friends. can I use Bob's Red Mill GF flour instead of the all purpose flour? with the same measurements too?
Karen Kelly says
Yes this is a gluten free recipe and that's the flour I recommend.
Ann says
I have so much zucchini from the garden, I have been searching for a new zucchini bread recipe. Sounds delicious!
Lisa Thick says
Made this bread exactly according to directions, but added nutmeg and used cinnamon chips instead of chocolate chips. This is an excellent recipe. Flavor and texture were perfect. You really couldn’t tell it was gluten-free.
Lillian VanTassel says
The title says gluten-free, but the recipe calls for all ourpose flour by Bob's Red Mill. please clarify. thank you.
Karen Kelly says
Oh sorry it talked about it in the post but I just fixed it. Any gluten free all purpose flour should work well!
EllieMae says
hey there, i'm planning to give this zucchini bread a try but was wondering if i could sub almond flour for whatever flour u recommended? looking for something a bit lower in carbs. thanks!
BreadMaster101 says
EllieMae, I've successfully used almond flour in zucchini bread before, but you might need to adjust the liquid content as almond flour tends to be more absorbent. Hope that helps!
VeganVibes says
not trying to be that person, but has anyone tried making this with egg substitutes? i'm all for the gluten-free but also need it to be vegan. any suggestions would be greatly appreciated!
G-FreeGuru says
Interesting read, Karen Kelly. However, I'm curious about the nutritional information for this zucchini bread. It's great that it's gluten-free, but I'm watching my sugar intake closely. Can you provide more details or suggest modifications to lower the sugar content?
Nic says
Maybe a sugar replacement ingredient like Splenda or Swerve. There are also natural sugar substitutes like Stevia, Monk Fruit, and Allulose.
Julianna says
Made it last night and ate the end piece which was delicious. Cooked it for 40 minutes and followed the recipe exactly but the middle is uncooked. Tried cooking it more this morning for another 20 minutes at 325 and it’s still wet. Is 325 correct?
Karen Kelly says
Hi, so sorry to hear this. This is a recipe that has been made so many times by myself and my readers I'm not sure what could have gone wrong. What brand of gluten free flour did you use? Have you checked your oven temperature lately to see if it's accurate?
JazzyJeff says
always on the lookout for new recipes to try and this gluten free zucchini bread sounds like a hit. gotta wonder though, how does the texture hold up compared to regular bread? texture's a big thing for me.
Ruby Spohrer says
I love zucchini bread and the chocolate chips make this even better!
Moira Brookshire says
Very good, simple, quick, only 30min!
Mich says
This is amazing! Made it for my sister who is post-partum and she loved it. I substituted the eggs for egg replacement and the butter for coconut oil. Amazing!
Lawanda. Lewis says
yum