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!
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
Recipe
Gluten Free Chocolate Chip Zucchini Bread with almond flour
Gluten Free Chocolate Chip Zucchini Bread is the perfect recipe to use up your summer squash! This moist zucchini bread is so easy to make!
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
- Preheat oven to 350F.
- 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 the wet ingredients 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.
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
Enjoy!! xo
Hi. Just made the recipe and really squeezed out the zucchini but the bread fell in the middle and is very wet. Cooked it a little longer and it is the same texture. Perhaps my zucchini’s were on the larger size so I just had too much of a good thing even though I squeezed all liquid out?
Want to try again so please let me know what you think.
Thank you.
Ah Jenny! So bummed yours was kinda soggy! I think maybe your zucchini was too large? I’m going to make this recipe again but weigh the zucchini to give you guys a better idea of how big mine actually is. Zucchini’s are so variable, I definitely should have been more clear. Sorry about that!! xo
Same issue! I used one large zucchini instead of two medium, and I’m going on 45 minutes baking and it still looks wet/soggy in the middle. Hoping for the best – but I’d appreciate an exact measurement on how many ounces of zucchini! Thanks.
should be about 1 cup shredded zucchini after you squeeze all the liquid out. Let me know how you make out!! Good luck!! xo
LOVE this recipe! Just made it for the third time and I add a few things to it: half a cup of rolled oats, a quarter cup of ground flax, and a few table spoons of cinnamon!
Yay! I’m so happy you love it!! xo
For the zukini, Did you use the glass measure cup or the stainless steel one for dry ingredients?
I used the stainless steel one for dry ingredients 🙂
Easy to make and super moist!
An absolute keeper!
Yay!! It’s one of my faves! Enjoy!! xo