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Home Recipes Desserts Breads & Muffins
★★★★★ 5 from 5 Reviews

Gluten Free Chocolate Chip Zucchini Bread

45 min
GF Gluten-Free DF Dairy-Free VG Vegetarian
Avatar by: Lindsay Grimes Freedman
August 3, 2018 (Updated: August 20, 2021)
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Chocolate Chip Zucchini Bread
Gluten Free Chocolate Chip Zucchini Bread is the perfect recipe to use up your summer squash! This healthy zucchini bread is so easy to make!

Gluten free zucchini bread is going to be your go-to recipe for all your summer squash!

‘Tis the season for all the zucchini. I posted a zucchini dish a couple days ago on Instagram and I got a handful of comments saying “more zucchini recipes puhhleaseee.”

Apparently a bunch of you have pretty epic zucchini gardens and a surplus of zucchinis. Bahh so jealous!! One day I want to have a back yard with those garden boxes overflowing with veggies and herbs and berries, oh my! But for now, I have a patio… with basil and mint. Baby steps…

I want to share a few more zucchini recipes with you before summer’s over, but this week I’ve been workout on cookbook recipes like a mad woman. OMG I cannot wait to finally get the cookbook into your hands!! You will LOVEE it!

Chocolate Chip Zucchini Bread

Ingredients for this gluten free zucchini bread:

  • zucchini
  • banana
  • eggs
  • natural almond butter (any nut or seed butter works!)
  • agave nectar (honey or maple syrup works)
  • blanched almond flour
  • baking powder
  • sea salt
  • chocolate chips

How to make gluten free zucchini bread:

First, grate the zucchini and place it in the center of a cheese cloth or clean, thin dish towel in a strainer in a sink. In a large bowl, mash the ripe banana. Add the eggs, almond butter, and coconut nectar. Whisk it together.

Gather the corners of the cheese cloth and squeeze out the excess moisture over the sink. Once you’ve squeezed as much liquid as you can, transfer it to the bowl and whisk it in with the wet ingredients.

Add the almond flour, baking powder, and sea salt. Whisk again until combined. Finally, fold in the chocolate chips.

Line a loaf pan with parchment paper. Transfer the batter to the loaf pan and bake for 35 minutes until the top is golden brown, rises, and a toothpick comes out clean. Drag a butter knife around any edges not covered by parchment paper. Pull the ends of the parchment paper to remove the bread from the pan. Transfer to a cooling rack. Allow to cool for 10 minutes before slicing.

More zucchini recipes to try:

  • Fudgey Zucchini Brownies
  • Lemon Zucchini Burrata Pasta
  • Chocolate Chip Zucchini Muffins
  • Vegan Zucchini Chickpea Burgers
  • Gluten Free Chocolate Zucchini Muffins

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe
GF Gluten-Free DF Dairy-Free VG Vegetarian

Gluten Free Chocolate Chip Zucchini Bread

Gluten Free Chocolate Chip Zucchini Bread is the perfect recipe to use up your summer squash! This healthy zucchini bread is so easy to make!

AvatarRecipe by:Lindsay Grimes Freedman
★★★★★ 5 from 5 reviews
Prep: 10 minCook: 35 minTotal: 45 min
Print recipe Rate recipe Pin Save recipe
Servings: 1 loaf 1x

Ingredients

  • 1 cup shredded zucchini, liquid squeezed out
  • 1 ripe banana
  • 3 eggs
  • 1/4 cup natural almond butter
  • 3 tablespoons agave nectar (honey or maple syrup works)
  • 2 cups blanched almond flour
  • 3 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 cup chocolate chips

Instructions

  1. Preheat oven to 350F.
  2. Grate the zucchini and place it in the center of a cheese cloth or clean, thin dish towel in a strainer in a sink.
  3. In a large bowl, mash the ripe banana.
  4. Add the eggs, almond butter, and coconut nectar.
  5. Whisk the wet ingredients together.
  6. Gather the corners of the cheese cloth and squeeze out the excess moisture over the sink.
  7. Once you’ve squeezed as much liquid as you can, transfer it to the bowl and whisk it in with the wet ingredients.
  8. Add the almond flour, baking powder, and sea salt. Whisk again until combined.
  9. Finally, fold in the chocolate chips.
  10. Line a loaf pan with parchment paper.
  11. Transfer the batter to the loaf pan and bake for 35 minutes until the top is golden brown, rises, and a toothpick comes out clean.
  12. Drag a butter knife around any edges not covered by parchment paper.
  13. Pull the ends of the parchment paper to remove the bread from the pan.
  14. Transfer to a cooling rack. Allow to cool for 10 minutes before slicing.

Nutrition Info:

  • Serving Size: 1 slice
  • Calories: 128
  • Sugar: 7.8g
  • Sodium: 118mg
  • Fat: 7.6g
  • Saturated Fat: 1.1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 12.3g
  • Fiber: 2g
  • Protein: 4.2g
  • Cholesterol: 49mg
© The Toasted Pine Nut

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Enjoy!! xo

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Reader Interactions

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  1. AvatarTania says

    Posted on 8/30/21 at 10:11 pm

    Love how easy it is to make with very simple ingredients. If u can remember the main ingredients, it IS GOOD! A bit moist but I prefer dry cakes in general. I will adjust the flour or the egg…Thx for sharing this recipe. We always have very ripped🍌 on hand 😉
    I will add pumpkin spice n walnut for the fall!!!! 🍂

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 9/2/21 at 2:51 pm

      Love the idea of some spice and walnuts in there for fall! I’m so happy you loved it! xo

      Reply
  2. AvatarEmily says

    Posted on 5/16/22 at 6:44 pm

    This was SO easy and is SO GOOD. I love that it’s not much Added sugar and it doesn’t need anything else. Truly the best zucchini bread I’ve made.

    ★★★★★

    Reply
  3. AvatarCristina says

    Posted on 11/5/22 at 8:36 am

    This bread is so good! Usually gluten free is dry and no sugar means not sweet! The chocolate brings that perfect amount of sweetness and this bread is so moist and tasty! I’m trying to track macros….how many slices are there in a loaf?!

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 11/9/22 at 12:26 pm

      Yay!! I’m so happy you loved it!! xo

      Reply
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Lindsay

Hi Friend!

I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

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