Gluten Free Zucchini Bread Recipe

fingers picking up slice of zucchini bread

This gluten free zucchini bread is tender, moist, and delicious, uses up tons of fresh vegetables, and you won't believe how easy it is!

Course: Bread, Quick bread

Cuisine: American

Prep Time: 15

Cook Time: 50

Yield: 8 slices

Author: Nicole Hunn

Ingredients

1 ½ cups (210 g) all purpose gluten free flour blend (I used Better Batter here; please click thru for full info on appropriate blends)
½ teaspoon xanthan gum omit if your blend already contains it
½ teaspoon kosher salt
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon (optional)
⅔ cup (4 ounces) semi-sweet chocolate chips (use dairy free chips to keep the recipe dairy free, if necessary)
½ cup (100 g) granulated sugar
½ cup (109 g) packed light brown sugar
2 ⅛ cups (215 g) drained grated zucchini (weight is zucchini as drained of liquid; See Recipe Notes)
2 (100 g (weighed out of shell)) eggs at room temperature
¼ cup (56 g) neutral oil (like grapeseed, canola or vegetable oil)
1 teaspoon pure vanilla extract

Instructions

Preheat your oven to 325°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.
In a large bowl, place flour, xanthan gum, salt, baking soda, baking powder and optional cinnamon, and whisk to combine well.
Place the chocolate chips in a small bowl, add about 1 teaspoon of the dry ingredients to the chips and toss to combine. Set the chips aside.
To the flour mixture, add the granulated sugar and light brown sugar, and whisk to combine (working out any lumps in the brown sugar).
Add 1 1/4 cups (125 g) of the grated zucchini to the dry ingredients, and mix gently to combine. Set aside the dry ingredients.
Place the remaining 7/8 cup (88 g) of grated zucchini, the eggs, oil and vanilla in a blender, and pulse until well-blended and beginning to emulsify.
Create a well in the center of the bowl of dry ingredients, and add the wet ingredient mixture. The batter will be very wet.
Add about 1/2 cup of the chocolate chips and reserved dry ingredients to the batter and mix until the chips are evenly distributed throughout the batter.
Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula. Scatter the remaining chocolate chips on top and press down lightly to adhere.
Place the loaf pan in the center of the preheated oven.
Bake, rotating once, until the top is golden brown and a toothpick inserted in the center of each loaf comes out with a few moist crumbs attached (about 50 minutes).
Remove from the oven and allow to cool for at least 30 minutes in the loaf pan before transferring to a wire rack to cool completely before slicing and serving.

Notes

Measuring and preparing the zucchini

First, grate at least one medium-size zucchini (but you'll probably need more). Drain the grated zucchini by placing it in in the center of a tea towel (just a kitchen towel with a flat weave that doesn't shed) or even an old t shirt.

Just wrap the cloth around the grated vegetable, and squeeze until as much of the liquid is gone as possible. The shredded and drained zucchini will clump and not feel wet, only damp, to the touch.

Only after the zucchini has been shredded and drained of moisture do you measure it on your digital kitchen scale. Grate and drain more zucchini as necessary to reach the proper amount of zucchini for this recipe.

Nutrition information.

Nutrition information is per slice of a standard 9-inch x 5-inch loaf of zucchini bread. It is an estimate only from online calculators, provided as a courtesy, and should not be relied on under any circumstances.

Nutrition

WANT TO SAVE THIS RECIPE?

We'll send the recipe to your inbox, so you can come back to it later!