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Chocolate Chip Zucchini Bread
Chocolate Chip Zucchini Bread

Gluten free zucchini bread is one of summer’s most lovely simple pleasures. That being said, just because you have a green thumb, doesn’t mean you have to plant zucchini. There’s even an argument to be made that only those of us without a green thumb should plant zucchini. To keep the population under control. We all have to do our part.

For my part, this year, I bullied my husband (and his showy green thumb) into submission. He tried to plant 3 zucchini plants. Dig up and sacrifice one, or I will do it when you’re not here, I said. He did know that there would be gluten free zucchini bread in his future, though, either way.

I don’t mean to get political or anything, but knowing I meant business, he selectively reduced one. And then the other two went into, like, mourning or something because they’re not up to their usual prolific tricks.

I swear I sleep better at night knowing that these two remaining plants are slow like honey. Speaking of honey …

Well there actually isn’t any honey in this recipe, but it’s by far my favorite zucchini bread recipe all the same. It’s really moist and packed with flavor, and it only has 1/2 cup of oil total in 2 loaves. Thank you, 1 ripe banana.

Who knows if zucchini is just a moisture delivery system in this sort of recipe, or if it actually delivers a particular taste. I don’t know. Maybe you know.

You seem smart.

And your hair looks great today. I’m having a bit of a bad hair moment myself. New York and its humidity are conspiring against me. I think it’s likely personal.

I guess the traditional sort of recipe has chopped walnuts or something, but frankly walnuts are just not up my culinary alley. I went with chocolate chips, since I knew they would be a big boon to my children.

But feel free to use chopped walnuts or pecan pieces or roasted hazelnuts in place of the chips. If that’s what you and yours go for. Just replace by weight, not volume, for best results.

This is a super moist (and really flavorful) zucchini bread. If you’d like it a touch less moist, cut back the zucchini to 2 cups from 2 1/2 cups, and begin checking with a tester at 40 minutes.

Prep time: Cook time: Yield: 2 loaves

3 cups (420g) high-quality all-purpose gluten-free flour

1 teaspoon xanthan gum (omit if your blend already contains it)

1 teaspoon kosher salt

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons ground cinnamon

1 cup (200g) granulated sugar

1 cup (218g) packed light brown sugar

2 1/2 cups grated zucchini

3 eggs (180 g, out of shell) at room temperature, beaten

1 ripe banana, peeled and mashed

1/2 cup (112g) vegetable oil

2 teaspoons pure vanilla extract

8 ounces semi-sweet chocolate chips

1 tablespoon cornstarch

  • Preheat your oven to 325°F. Grease 2 standard loaf pans and set them aside.


  • In a large bowl, place flour, xanthan gum, salt, baking soda, baking powder, cinnamon, granulated sugar and light brown sugar, and whisk to combine (working out any lumps in the brown sugar). Set aside the dry ingredients.

  • In a separate small bowl, place the zucchini, eggs, banana, oil and vanilla, and mix to combine well. Create a well in the center of the bowl of dry ingredients, and pour in the wet ingredients. Mix to combine. The batter will be very wet. In a separate small bowl, toss the chocolate chips with the cornstarch. Pour the chocolate chips and cornstarch into the batter, and mix until the chips are evenly distributed throughout the batter. Divide the batter evenly between the two prepared loaf pans, and smooth the tops with a wet spatula.

  • Place the loaf pans in the center of the preheated oven, and bake, rotating once, until the tops are golden brown and a toothpick inserted in the center of each loaf comes out clean (about 50 minutes). Remove from the oven and allow to cool for at least 30 minutes in the loaf pans. Remove from the pans and transfer to a wire rack to cool completely before slicing and serving.



P.S. If you haven’t yet, please pick up a copy of Gluten-Free on a Shoestring Quick & Easy! I need your support to keep the blog going.

  • http://glutenfree-whatcanieat.blogspot.com/ Fatcat

    Have you ever attempted to make pop tarts? This little girl I know went gluten free about 3 weeks ago and the thing she misses the most is pop tarts.

    • http://glutenfreeonashoestring.com/ Nicole

      There’s a recipe for Apple-Cinnamon Toaster Pastries in my cookbook, Fatcat.

  • Rochelle

    I like raisins in my zucchini bread, would you still suggest 8 oz of raisins so the bread will stay moist?

    • http://glutenfreeonashoestring.com/ Nicole

      Hi, Rochelle,
      I would suggest 8 ounces of raisins, not for reasons related to moisture balance but just for bulk.
      xoxo Nicole

      • Rochelle

        great thanks!! I’ve made the zucchini bread for my gluten family but now it’s my turn and I can’t wait to make this recipe!!

  • candace

    I have a green thumb too and love zucchini and yes, it grows like weeds. I even found a recent post that showed how to split the stem to get two zucchinis off one flower.

    So, as I use us my zucchini and make all kinds of gf treats and leave them at work, I found this…since I have young kids, we are going to do this…kinda on the lines of being “Booed” at Halloween..this is being Zuked!


    Thanks for the recipe, another one I will try with my growing population!

    • http://glutenfreeonashoestring.com/ Nicole

      Oh my gosh, Candace, that is so funny. I have heard of people giving unsolicited “gifts” of zucchini in the summer months in some communities, but dressing them up first really makes the practice all but irresistible. Love it! I must admit that I hate being “boo-ed” around Halloween because of the whole gluten-free issue, among many other reasons. But this – this is priceless. Why would anyone want to double their zucchini output, though?!
      xoxo Nicole

  • Linda

    I love your recipes, but–horrors of horrors!–I need to lose 30lbs so I am dieting. Yes, dieting. UGH! I am not a dieter. Until I turned 50 I could always get it under control by stepping up my exercise but not anymore. I don’t want to abandon trying out your recipes, but I notice you don’t include nutritional info in your online recipes (Calories, Fat, Carbs, Protein, Fiber and Sodium are a dieter’s basics to be tracked). Do you have any solutions to figuring out this info for your recipes or must I just take a break for awhile. I love zucchini bread. I’d really like to make it to take to work and save one slice for myself as a treat!

    • http://glutenfreeonashoestring.com/ Nicole

      Hi, Linda,
      I don’t include nutritional information in any of my recipes (which I think you’ll find is the case with almost all food bloggers and cookbook authors unless that information is directly relevant to the content of the site or book), but it is easy to plug in the recipe to this site and do the calculation yourself. This particular recipe is quite low in fat, since it only has 1/4 cup of oil per loaf, so you might find that an occasional slice fits in with your diet. Best of luck!
      xoxo Nicole

  • http://scrappychick.blogspot.com/ Beth R.

    Nicole, I notice your recipes call for extra large eggs. I have regular large eggs that are laid by my friend’s chicken. Would 3 of those work the same.. or would I have to add more eggs? This has always confused me a bit.

    • http://glutenfreeonashoestring.com/ Nicole

      Hi, Beth,
      That’s a good question. It gets asked quite often, actually. I would put it in the FAQs but I have a sneaking suspicion no one reads those anyway. ;) Extra-large eggs, on average, weigh 2.25 ounces broken (about 63 g) each. Large eggs, on average, weigh 2 ounces broken (about 56 g) each. So I would just go by weight, as beaten. What great good fortune to have a friend with a laying hen!

      • http://www.mythirtyone.com/angieculp Angie

        Glad to see this post! My parents have chickens and I’m continually sent home with eggs which I honestly don’t use very often. My brother has chickens too as well as ducks which lay larger eggs. So knowing that you can go by weight is VERY helpful! =)

        • http://glutenfreeonashoestring.com/ Nicole

          What an embarrassment of relatives with chickens, Angie! I wish I either had relatives with chickens, too. Use those fresh eggs! Nothing store-bought can hold a candle to them.
          xoxo Nicole

  • Angelyn

    Hi! If I wanted to make it more chocolatey, how much cocoa can I add?

    • http://glutenfreeonashoestring.com/ Nicole

      Hi, Angelyn,
      Unfortunately, it doesn’t work like that – just adding cocoa. I have a separate recipe for chocolate zucchini bread that I promise to post soon!
      xoxo Nicole

  • Janet

    THANK YOU THANK YOU THANK YOU!!!! I will try this later this week. (gotta wait until I hit the farmer’s market- our zucchini didn’t cooperate this year) GFBoy is over the moon excited about this.

    • http://glutenfreeonashoestring.com/ Nicole

      You bet, Janet. Nice to hear from you. :)
      xoxo Nicole

  • http://www.mythirtyone.com/angieculp Angie

    Hi Nicole,

    This looks yummmmmmy! And for the previous poster, Linda, I have found this site really helpful when looking up nutritional info on recipes: http://caloriecount.about.com/cc/recipe_analysis.php

    I added Nicole’s recipe into the calculator and got the following results:
    Nutrition Facts
    Serving Size 133 g

    Amount Per Serving
    Calories 405
    Calories from Fat 129
    Total Fat 14.3g
    Saturated Fat 3.2g
    Trans Fat 0.0g
    Cholesterol 0mg
    Sodium 379mg
    Total Carbohydrates 66.0g
    Dietary Fiber 4.3g
    Sugars 37.3g
    Protein 5.0g

  • Emily Gish

    Hi Nicole,

    I absolutely love zucchini bread and will definitely have to give this a try! I don’t like nuts in bread and I doubt my kiddos would like it either. And I’m not real sure I would like the chocolate chips, although I think they would. Anyway can I do without the nuts or chips? Do I need to add more of something else? Thanks so much!


    • http://glutenfreeonashoestring.com/ Nicole

      You’ll need something, Emily, that is relatively dry and in small pieces, like nuts or chips.

  • Jeri

    Perfect timing! This was the first year planting a little garden. I planted zucchini and was successful. Successful because I have nothing to compare it to. My plants are done producing but I have several zukes sitting on the counter. I make this tomorrow when I can get to the store for extra large eggs. I don’t feel like doing the math for regular.

    • http://glutenfreeonashoestring.com/ Nicole

      It sounds like your zucchini plants have a lot of dignity, Jeri. They did their work, and then bowed out gracefully. I have never had that experience with zucchini!
      xoxo Nicole

  • Jane

    Hi Nicole – All I can say is “YUM!!!” can’t wait to try this. Only problem is that my one daughter hates banana. Can I substitute more Zucchini … or maybe some applesauce for the banana? Or something else perhaps? Could I also take the same recipe and use pumpkin instead of the zucchini?

    Thanks so much for all you do. Can’t wait to get your cookbook.

    • http://glutenfreeonashoestring.com/ Nicole

      I would suggest trying it with 1 whole cup of oil, rather than 1/2 cup, if you’re looking to eliminate the banana, Jane. Not applesauce, which has a much, much higher water content. But I have to say that you don’t actually taste the banana in the finished product, if that matters.
      xoxo Nicole

  • dana

    So, could I use your mock Better Batter flour mixture here? Or would you suggest another GF flour mix here?
    Can’t wait to make this!!

    • http://glutenfreeonashoestring.com/ Nicole

      Of course, Dana. That definitely qualifies as a “high-quality all-purpose gluten-free flour.”
      xoxo Nicole

  • http://www.pinkpeppercornandpaprika.blogspot.com Kowa

    I bet this would taste amazing with a smear of cream cheese on top! Definitely bookmarking this recipe to use in the near future. I love the addition of the chocolate chips instead of the more traditional walnuts! More chocolate= more better :)

    • http://glutenfreeonashoestring.com/ Nicole

      Oh, yes, Kowa. Everything is good with a schmear! And more chocolate is more better, no doubt.
      xoxo Nicole

  • http://celiackiddo.wordpress.com Dana

    Ah, finally, a way to get my daughter to eat something green – throw some chocolate chips in there, brilliant! Will try soon, maybe after hitting the farmer’s market this week. Personally, I’d like to be Zuked since I live in a Brooklyn apartment and have no place to garden. Any extra zucchinis are welcome my way!

    • http://glutenfreeonashoestring.com/ Nicole

      Don’t tempt people, Dana! People like me. No community garden down there in Brooklyn? I don’t even think zucchini has much nutritional value, to be honest. It’s all water! I guess I could in fact look that one up, especially since my kids ask me about that all the time allthetime.
      xoxo Nicole

  • Kristy B.

    Hi again! Made this as soon as I saw you posted it:) Everyone loved it, big time. I make everything gluten free for me, and then just share with my whole extended family. Sure haven’t had any complaints about your recipes yet. Can’t wait for more from the new book.

    • http://glutenfreeonashoestring.com/ Nicole

      Thanks, Kristy, for letting me know how it turned out. So glad!
      xoxo Nicole

  • Gabrielle Su

    Made this tonight, and it was AMAZING!!! I don’t have a scale, so I used 1 cup of chocolate chips. Not sure how that compares to what I was *supposed* to have used, but for the previous poster who wanted it more “chocolately”, I thought it was a pretty strong chocolate flavor! YUM!!! Sent some home with our babysitter so I wouldn’t eat a whole loaf!! Other loaf is going with us to a playgroup tomorrow ;)

    • http://glutenfreeonashoestring.com/ Nicole

      Very generous of you, Gabrielle, all that sharing! Good thing the recipe makes 2. :)
      xoxo Nicole

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