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).
Zucchini gives this bread a tender, moist crumb and chocolate chunks are added in for sheer fun and indulgence. Yum.
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Does Zucchini Bread Taste like Zucchini?
No! (And if you thought it did, then you need to get out more. Sorry, not sorry.)
Zucchini is such a mild vegetable that it doesn't add any flavor to this recipe. If it does, it's so minuscule that you would never be able to distinguish it from the gooey chocolate chunks.
Why even bother to put zucchini in bread if it adds no flavor, you ask? Well, for health's sake, of course. There's something satisfying about making a quick bread that has hidden vegetables in it. Not only can it trick children, but it's also a great hack for sneaking in some vegetables first thing in the morning.
Optional Add-Ins:
I like chocolate chunks/chocolate chips in my zucchini bread because it's like eating a chocolate chip muffin. I like to use the Enjoy Life brand because they are gluten and corn free. I buy them from Thrive Market in a 4-pack for some savings. (Get 40% off your first order at Thrive Market+ sometimes a gift.)
However, there are many different ingredient combinations you could add in depending on your taste. Some great additions (replacements for chocolate chips) would be:
- Cinnamon. Or a cinnamon sugar swirl mixture.
- 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.
Note: Be careful with your add-ins so they don't interfere with the recipe's balance of ingredients.
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.
- You can freeze this bread. Have an excess of zucchini or simply want to make several loaves while you're already elbow-deep in baking? Simply make and bake 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 you're ready to eat; set the loaf out on the counter for about 3 hours or until it reaches room temp. (Note: you'll want to eat it up within 2 days) 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. This method could expose the bread to more frost since more sides are exposed, so plan to eat from your freezer within 1-2 months for the best results.
- I prefer to heat my zucchini bread in the microwave for about 8-12 seconds before eating it (I like gooey chocolate chips). Simply slice off a piece, place it on a plate, cover it with a wet paper towel, and microwave. I also smear on a pat of butter.
For More Gluten Free Breakfast Baked Goods:
Gluten Free Blueberry Muffins with Lemon Zest | Healthy Breakfast
Gluten Free Apple Muffins with Streusel – Easy Fall Breakfast
Gluten Free Chocolate Chip Muffins – Gluten Free Breakfast
Amish Baked Oatmeal – Classic Vanilla, Gluten Free
Gluten Free Honey Granola – Perfect for topping salads and yogurt!
Gluten Free Honey Oat Bread – Gluten Free Baking
Gluten Free Banana Nut Muffins – healthy breakfast
Gluten Free Zucchini Bread with Chocolate Chunks
Ingredients
- 2 cups high quality gluten-free all-purpose flour containing xantham gum I used Bob's Red Mill GF 1:1 flour
- ½ cup light brown sugar packed
- ⅓ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- dash of cinnamon optional
- 1 teaspoon salt
- 3 room temperature large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¼-½ teaspoon orange zest optional
- 1 medium zucchini, grated (2 cups worth) lightly pressed with paper towels
- 1 cup chocolate chunks or other add-in
Instructions
- Preheat oven to 350 F. Grease or spray a loaf pan.
- Beat eggs, vanilla, oil, and sugars in a large bowl until smooth. Add dry ingredients. Stir until combined.
- Stir in zucchini, orange zest, and chocolate chunks.
- Pour batter into loaf pan and bake for 30-45 minutes (check around 30, newer ovens tend to cook faster). Once a toothpick inserted in the center comes out clean, remove it. Let cool completely. Don't remove the zucchini bread from the pan for 10-15 minutes. Store in an airtight container for up to 3-4 days.
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!