Gluten Free Zucchini Bread Recipe

Zucchini chocolate chip bread on parchment paper with a few slices cut out.

5 from 2 votes

Gluten Free Zucchini Bread Recipe

Gluten free zucchini bread is made with a handful of ingredients for a soft, moist, fluffy bread that’s studded with chocolate chips in every bite. Combined in one bowl, it bakes in under an hour and is perfect for breakfast, snacks, and dessert!

Prep Time10

Cook Time40

Total Time50

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: almond flour zucchini bread, gluten free zucchini bread, zucchini paleo bread

Servings: servings

Calories: 239kcal

Author: Ansley Beutler

Equipment

1 Grater

1 Large Mixing Bowl

1 9-inch Loaf Pan https://amzn.to/450bEjv

Parchment Paper

Ingredients

3 eggs
½ cup cashew butter or any nut butter
½ cup coconut sugar or brown sugar
1 tablespoon lemon juice you can also use apple cider vinegar
1 teaspoon vanilla extract
1 cup almond flour
3 tablespoon coconut flour
2 teaspoon baking powder
¼ teaspoon sea salt
1 cup zucchini finely grated and strained
1 cup chocolate chips optional

Get Recipe Ingredients

Instructions

Preheat oven to 350 F.
If you haven’t already, finely grate the zucchini and squeeze out any excess water with a towel (this is super important as zucchini can hold a lot of excess moisture that will make the bread too wet). Be sure to pack the measuring cup well with the grated zucchini and set aside.
1 cup zucchini
In a large mixing bowl or in the bowl of a stand mixer, add the eggs, cashew butter, coconut sugar, lemon juice, and vanilla extract and whisk well to combine.
3 eggs, ½ cup cashew butter, ½ cup coconut sugar, 1 teaspoon vanilla extract, 1 tablespoon lemon juice
Add the almond flour, coconut flour, baking powder, and sea salt to the bowl and gently fold into the batter.
1 cup almond flour, 3 tablespoon coconut flour, 2 teaspoon baking powder, ¼ teaspoon sea salt
Add the grated zucchini it to the bowl along with the chocolate chips and gently fold to distribute.
1 cup zucchini, 1 cup chocolate chips
Grease an 8-inch loaf pan with oil and line with parchment paper (this will make it easier to remove). Transfer the batter to the pan and sprinkle a few extra chocolate chips on top. Bake in the oven for 40 - 44 minutes until golden brown on top. Let the bread sit for at least 10 minutes before slicing into pieces.

Notes

Storing : Store leftover gluten free zucchini bread in an airtight container in the fridge for up to a week or out on the counter for up to 5 days. When ready to serve, I highly recommend warming up a slice in the microwave for 10 seconds and spreading some butter or nut butter on top.

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