Gluten Free Zucchini Bread has you covered when summer squash is plentiful (or when it's winter and your stubborn butt is buying zucchini anyway).
Shredded zucchini gives this bread a tender, moist crumb, and the chocolate chunks add a rich sweetness.
Jump to Recipe
As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links for products I use and love. You can read my full disclosure here. All thoughts and opinions expressed are my own. Thank you for supporting Wonders of Cooking so that I can continue to provide you with free gluten-free recipes.
Looking for More Gluten Free Quickbreads?
- Best Gluten Free Peach Bread | Gluten Free Peach Recipes
- Gluten Free Sourdough Banana Bread | Sourdough Discard Recipes
- Lemon Poppy Seed Muffins with Glaze - Gluten Free
- Chocolate Banana Bread - Gluten Free Banana Bread Recipe
- Gluten Free Apple Muffins with Streusel - Easy Fall Breakfast
- Carrot Cake Muffins with Cream Cheese Filling - Gluten Free
- Gluten Free Blueberry Muffins with Lemon Zest | Healthy Breakfast
Gluten Free Zucchini Bread Ingredients
Dry Mix:
- High quality gluten-free all purpose flour containing xanthan gum. I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag).
- Baking powder
- Baking soda
- Cinnamon, optional
- Salt
Wet Mix:
- Eggs
- Vegetable oil
- Pure vanilla extract
- Light brown sugar
- Granulated sugar
Add-ins:
- Zucchini
- Semi-sweet chocolate chunks. I like to use Enjoy Life Semi-Sweet Mega Chocolate Chunks.
- Orange zest
How to Make Gluten Free Zucchini Bread:
- Preheat the oven to 350 F. Prepare a loaf pan by greasing with butter or nonstick cooking spray. Set aside.
- In a large mixing bowl, beat the eggs, vanilla, oil, and sugars until smooth.
- Add in the dry ingredients, and stir until combined.
- Fold in the shredded zucchini, orange zest, and chocolate chunks.
- Pour the batter into the loaf pan and bake for 30-45 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Remove from oven and let cool 5-10 minutes in the pan before removing to a wire cooling rack. Cool completely before storing.
- Enjoy!
How to Store Gluten Free Zucchini Bread:
Store the zucchini bread in an airtight container at room temperature for up to 3-4 days. To warm the slices: Heat in the microwave covered with a wet paper towel for 10-20 seconds.
You can freeze this bread. Have an excess of zucchini? Simply make this bread as the recipe states, then let it cool completely. Store in a Ziploc bag or airtight container once cooled and place in your freezer. When ready to eat: set the loaf out on the counter for about 3 hours or until it reaches room temp. Alternatively, you could freeze individual slices of zucchini bread and heat them in the microwave as you wish with a wet paper towel covering the plate.
Optional Add-Ins:
I love adding chocolate chunks to my zucchini bread because it's like eating a chocolate chip muffin. However, there are SO many different combinations you could add in depending on your taste. Some great add-ins are:
- Cinnamon sugar swirl
- Craisins or raisins. Possibly even a small amount of white chocolate chips paired with them.
- Shredded apples. Halve the amount of shredded zucchini & make up the other half with shredded apples.
- Walnuts or pecans
Don't add more than one cup of add-ins so they don't interfere with the recipe's balance of ingredients.
Equipment
You only need basic kitchen tools to make Gluten Free Zucchini Bread. I recommend:
- A loaf pan or a mini loaf pan or a silicone cupcake tray
- A wire cooling rack
- Silicone spatulas
- A grater for the zucchini
- If making muffins, you can swap paper liners for these reusable silicone cupcake liners.
Notes on Gluten Free Zucchini Bread:
- Don't peel your zucchini. Not only does this save you time, but it adds nutrients and color to your bread. You won't even notice the skin because it will soften as it cooks.
Did you make Gluten Free Zucchini Bread? Leave a 5-Star Rating Below!
Gluten Free Zucchini Bread with Chocolate Chunks
Your rating helps support the making of more tested, delicious gluten-free recipes.
Equipment
- loaf pan or
Ingredients
Dry Mix:
- 2 cups high quality gluten-free all-purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- dash of cinnamon optional
- 1 teaspoon salt
Wet Mix:
- 3 large eggs room temperature
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- ½ cup light brown sugar packed
- ⅓ cup granulated sugar
Add-in's:
- 1 zucchini (2 cups shredded) grated and lightly pressed with paper towels
- 1 cup chocolate chunks or other add-ins
- ¼-½ teaspoon orange zest optional
Instructions
- Preheat the oven to 350 F. Prepare a loaf pan by greasing with butter or nonstick cooking spray. Set aside.
- In a large mixing bowl, beat the eggs, vanilla, oil, and sugars until smooth. Add in the dry ingredients, and stir until combined.
- Fold in the shredded zucchini, orange zest, and chocolate chunks.
- Pour the batter into the loaf pan and bake for 30-45 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Remove from oven and let cool 5-10 minutes in the pan before removing to a wire cooling rack. Cool completely before storing.
- Enjoy!
Sarah
Giving your Gluten Free Zucchini Bread 5 stars! Made this over the weekend from squash from our garden. This is a great way to use up fresh vegetables when they are in surplus! Your recipe couldn't have turned out moister or more delicious. I did mine without chocolate chips, due to personal preference, and I forgot to put the pinch of cinnamon, but it didn't need it. Wonderful, lightly sweet flavor and the squash with the skin on, were very tender. My oven takes a little longer, so I just kept checking with the toothpick and that did the trick. Thanks so much!