Gluten Free Zucchini Bread Recipe

fingers picking up slice of zucchini bread

4.99 from 109 votes

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!

Prep Time15

Cook Time50

Course: Bread, Quick bread

Cuisine: American

Keyword: baking powder, baking soda, brown sugar, chocolate chips, eggs, gluten free flour, gluten free zucchini bread, oil, vanilla extract, white sugar, xanthan gum, zucchini

Servings: slices

Author: Nicole Hunn

Ingredients

1 ½ cups all purpose gluten free flour blend (See Recipe Notes)
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 semi-sweet chocolate chips (dairy free, if necessary)(can omit or replace with chopped nuts)
½ cup granulated sugar
½ cup packed light brown sugar
2 ⅛ cups drained grated zucchini (weight is zucchini as drained of liquid; See Recipe Notes)
2 eggs at room temperature
¼ cup neutral oil (like grapeseed, canola or vegetable oil)
1 teaspoon pure vanilla extract

Customary - Metric

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.

Video

Notes

Flour blends
My favorite gluten free flour blends are Better Batter's original blend gluten free flour and Nicole's Best multipurpose blend. Bob's Red Mill 1-to-1 Gluten Free Baking Flour should work if you add 1/4 teaspoon xanthan gum.

Cup4Cup changed its formula and doesn't seem to work as well as it has in the past, so I don't recommend it. To make your own blend using one of my “mock” recipes, please see the all purpose gluten free flour blends page.

Measuring and preparing the zucchini
Grate at least one large or two smaller zucchini. Placing it in in the center of a tea towel (just a kitchen towel with a flat weave that doesn't shed), wrap the cloth tightly, and squeeze until there's almost no liquid left. The shredded and drained zucchini will clump and not feel wet, only damp, to the touch.

Now, measure it on your digital kitchen scale. Grate and drain more zucchini as necessary to reach the proper amount of zucchini for this recipe. If you have any left over, freeze it in a freezer-safe bag or other container and defrost as needed.

Nutrition