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.Jump to Recipe
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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 whatsoever. If it does, it’s so miniscule 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 is something so 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 if you prefer to eat your quick breads for breakfast, like I do.
I like chocolate chunks/chocolate chips in my zucchini bread because it’s pretty much 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 free gift.)
However, there are many different ingredient combinations you could add in depending on your own tastes. 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 it’s there because it will soften as it cooks (and is pretty soft to begin with)!
- You can freeze this bread! Have an excess of zucchini or simply want to make several loaves while you are 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 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 best results.
- I prefer to heat my zucchini bread in the microwave for about 8-12 seconds before eating (I like gooey chocolate chips). Simply slice off a piece, place on a plate, cover with a wet paper towel, and microwave. I also smear on a pat of butter.
- I like to use Enjoy Life chocolate chunks because they have much cleaner ingredients than your typical chocolate chip.
For More Gluten Free Breakfast Baked Goods:
Gluten Free Zucchini Bread with Chocolate Chunks
- 2 cups gluten-free all purpose flour - I used Great Value
- 1/3 cup granulated sugar
- 1/2 cup light brown sugar, packed
- dash of cinnamon - optional
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 medium zucchini, grated (2 cups worth) - lightly pressed with paper towels
- 1/4-1/2 tsp orange zest - optional
- 3 room temperature large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup chocolate chunks or other add-in
- 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 30-45 minutes (check around 30, newer ovens tend to cook faster). Once a toothpick inserted in the center comes out clean, remove. Let cool completely. Don't remove from pan until at-least 10-15 minutes. Store in an airtight container up to 3-4 days.