Summer quick breads are the best! Especially when they are gluten free and easy to make in a flash. This Gluten Free Zucchini Bread with chocolate chips is moist and sweet and delicious. No one will know it's gluten free!
Hello, zucchini season! I have to admit I'm not a huge fan of zucchini, but when it gets all grated up and mixed in with some spices, sugar and, hello...chocolate chips... it's the best!
It makes this Gluten Free Chocolate Chip Zucchini Bread super moist and delicious.
There isn't any magic to making bread gluten free. The most important decision is what type of flour to use. I strictly use Bob's Red Mill 1 to 1 Gluten Free Baking Flour because it can be replaced one-to-one, and usually, no one can tell. Now, those more sensitive types might be able to, and it depends on what you are using it for, but in general, your audience will thank you.
Ingredients for Gluten Free Zucchini Bread
- gluten free flour blend ( I used Bob's Red Mill 1 to 1 Gluten Free Flour)
- baking soda
- coconut sugar (granulated sugar or brown sugar would also work)
- unsalted butter, room temperature
- pure vanilla extract
- chocolate chips
I used coconut sugar, but you can easily replace that with regular sugar if you prefer. I like the flavor of coconut sugar, but I don't believe it's better for you or has a lower glycemic load. It has a wonderful maple flavor that goes so well in quick breads like this Gluten Free Zucchini Bread.
How to Make Gluten Free Zucchini Bread
- Preheat the oven to 325 degrees Fahrenheit. Place the rack in the center of the oven.
- Prepare a loaf pan by spraying it well with cooking spray.
- Whisk all dry ingredients together in a large bowl.
- Prepare the zucchini by washing it and grating it with a box grater. Wrap the zucchini in a dry kitchen towel and try to squeeze out the water before adding it in.
- 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. Serve warm topped with salty butter or natural peanut butter.
Tips, Tricks, and Substitutions
- I almost always use Bob's Red Mill 1-to-1 Gluten Free Flour, but I have also used King Arthur Measure for Measure in this one. Both work well but always be sure to add xanthan gum if it's not included in your blend.
- I do not peel my zucchini before I shred it on my box grater, as you can see from the photos, but I know some of my readers like to do it, so their kids don't question what is green in the bread. Up to you!
- I used coconut sugar because I like the deeper flavor it provides, but if you aren't used to that, you might want to stick with granulated white sugar. I have not tried this recipe with honey or pure maple syrup but be sure to let me know in the comments if you do.
- This recipe would also be great with a little chocolate icing drizzle or even a cream cheese glaze.
- Feel free to add some warm spices to this if you like. Cinnamon, nutmeg, and allspice would all work well in here.
- When picking a ripe zucchini at the market looks for small to medium-sized firm zucchini without marks, dents, and cuts. Those tend to turn brown quicker.
Need More Easy Gluten Free Desserts?
- Gluten Free Chocolate Cake
- Gluten Free Chocolate Chip Bread
- Gluten Free Chocolate Chip Cookies
- Gluten Free Blackberry Banana Bread
- Gluten Free Pumpkin Bread
Gluten Free Zucchini Bread
- 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.