Gluten-Free Chocolate Chip Zucchini Bread
Indulge in the perfect balance of wholesome and decadent with this gluten-free chocolate chip zucchini bread recipe! Made with freshly grated zucchini, nutrient-rich coconut sugar, and gluten-free all-purpose flour, this loaf delivers a moist and tender texture that's packed with flavor. A touch of cinnamon adds warmth, while dairy-free semi-sweet chocolate chips lend bursts of rich sweetness in every bite. Lightened with applesauce and coconut oil, this recipe is a healthier twist on the classic zucchini bread, making it ideal for a guilt-free breakfast or afternoon snack. Ready in just over an hour, this comforting treat is a crowd-pleaser—perfect for those seeking delicious gluten-free baked goods without compromising on taste.
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Recipe Information
Ingredients
- 1.5 cups Grated zucchini
- 1.5 cups Gluten-free all-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Salt
- 2 Eggs
- 0.75 cup Coconut sugar
- 1 teaspoon Vanilla extract
- 0.5 cup Coconut oil, melted
- 0.25 cup Unsweetened applesauce
- 0.75 cup Semi-sweet chocolate chips (dairy-free if needed)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out the excess moisture. Set aside.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
In another bowl, beat the eggs until they are light and frothy. Add in the coconut sugar and beat until well combined.
Stir in the vanilla extract, melted coconut oil, and unsweetened applesauce into the egg mixture. Mix until smooth.
Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
Fold in the grated zucchini and chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Enjoy your gluten-free chocolate chip zucchini bread as a delightful snack or breakfast treat!
Nutrition Facts
Calories |
3446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.2 g | 231% | |
| Saturated Fat | 132.0 g | 660% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2665 mg | 116% | |
| Total Carbohydrate | 456.6 g | 166% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 265.1 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 284 mg | 22% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1741 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
