Gluten Free Zucchini Bread

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.

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 style="font-weight: 400;"> - use your favorite brand; I prefer Enjoy Life Brand; you can also chop up a chocolate bar

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.

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.

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.

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.

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 breads 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.

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.

• Best Ever Gluten Free Chocolate Chip Bread
• Blackberry Banana Bread
• The Best Gluten Free Pumpkin Bread