Gluten-Free Chocolate Chip Zucchini Bread
Gluten-Free Chocolate Chip Zucchini Bread is made with simple ingredients like oat flour, honey, applesauce, almond milk, and shredded zucchini. This moist, chocolatey treat is perfect for breakfast or a snack, combining the rich flavor of chocolate chips with the goodness of zucchini in every bite. It’s a family favorite!
Gluten-Free Chocolate Chip Zucchini Bread is the perfect recipe when you want a moist, chocolatey treat that also sneaks in a bit of veggie goodness. This recipe uses simple ingredients like oat flour, honey, applesauce, and almond milk, creating a balanced texture and flavor without processed sugars or flours.
What sets this recipe apart is how easy it is to make, with ingredients you likely already have in your kitchen. It’s a go-to for those moments when you crave something sweet but still want to stick to wholesome ingredients. Plus, the shredded zucchini keeps it soft and tender while adding a subtle flavor. Whether you’re serving it for breakfast, as a snack, or packing it into lunchboxes, this recipe is a family favorite that’s quick to make and always a hit.
Why You’ll Love This Gluten-Free Chocolate Chip Zucchini Bread Recipe
- Moist and chocolatey: This gluten-free chocolate chip zucchini bread is soft and perfectly balanced with rich chocolate chips.
- Sneaky veggies: You’ll get all the goodness of zucchini without even noticing—it adds moisture without overpowering the flavor.
- Naturally sweetened: Made with honey and applesauce, this bread skips refined sugars for a naturally sweet treat.
- Easy to make: With simple ingredients and straightforward steps, this zucchini bread comes together quickly for any occasion.
Ingredients & Substitutions
Here is everything you need to make the best Samoa apple rings recipe:
Zucchini: You can substitute shredded carrots or finely shredded yellow squash if zucchini isn’t available.
Egg: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan option.
Honey: Maple syrup or agave nectar works just as well to sweeten the bread.
Applesauce: Mashed bananas or pumpkin puree can replace applesauce for a slightly different flavor.
Almond Milk: Feel free to use any dairy or non-dairy milk like oat milk, soy milk, or regular milk.
Extra Light Olive Oil: Swap with melted coconut oil, avocado oil, or even melted butter.
Oat Flour: If you don’t have oat flour, you can use brown rice flour or a gluten-free all-purpose blend, though the texture may vary.
Chocolate Chips: Dark chocolate chips or chopped chocolate work great if you don’t have mini chocolate chips on hand.
How to Make My Gluten-Free Chocolate Chip Zucchini Bread Recipe
Step 1: Prep Your Pan and Oats
Preheat your oven to 350°F. Line a 4×8″ baking pan with parchment paper. Then spray lightly with non-stick cooking spray. If grinding your own oat flour, measure about 2-1/4 cups of oats and grind them in your blender. I love using my Nutribullet because it only takes about six seconds.
Step 2: Prep Your Zucchini
Shred two medium zucchinis. Then place them in a mesh strainer bag, cheesecloth, or towel. Twist and squeeze all the excess liquid from the zucchini. Then discard the liquid.
Step 3: Combine the Wet Ingredients
Combine the egg, honey, applesauce, almond milk, oil, apple cider vinegar, and vanilla in a medium-sized mixing bowl. Whisk until the eggs are well-blended.
Step 4: Add the Dry Ingredients
Add the oat flour, baking powder, baking soda, cinnamon, and salt to the mixing bowl. Gently whisk just until the ingredients are blended. You do not want to overmix.
Step 5: Add the Zucchini and Chocolate Chips
Add the shredded zucchini and almost all of the chocolate chips. Gently mix with a spatula until all the ingredients are evenly distributed.
Step 6: Pour and Bake
Pour the batter into your prepared pan. Sprinkle remaining chocolate chips on top. Bake for 40-45 minutes or until a toothpick comes out clean.
Expert Recipe Tips
Drain zucchini well: Removing as much liquid as possible from the zucchini ensures your bread doesn’t turn out soggy.
Don’t overmix: Stir the batter just until combined to keep the bread light and fluffy.
Test for doneness: Insert a toothpick in the center—if it comes out clean or with a few crumbs, it’s ready!
Delicious Serving Suggestions
- Warm with butter: Spread a bit of butter on a warm slice for extra richness.
- Add a drizzle: Top with a little melted chocolate or peanut butter for extra indulgence.
- With a scoop of ice cream: Serve as a simple dessert with a scoop of vanilla or chocolate ice cream.
- For lunchboxes: Pack slices in lunchboxes for a sweet and wholesome treat.
- As a snack: It’s a great midday snack that will satisfy your sweet tooth without feeling heavy.
- With Greek yogurt: Pair with a dollop of Greek yogurt and berries for a balanced breakfast.
Do you love quick breads? Check out more of my easy and nutritious snack bread recipes:
- Gluten-Free Double Chocolate Chip Cottage Cheese Banana Bread
- Gluten-Free Chocolate Chunk Banana Bread with Oat Flour
- Gluten-Free Chocolate Chip Pumpkin Bread
- Gluten-Free Chocolate Chip Oat Banana Bread
Gluten-Free Chocolate Chip Zucchini Bread
Ingredients
- 2 medium zucchinis (1 cup shredded)
WET INGREDIENTS:
- 1 egg
- 1/3 cup honey
- 1/3 cup applesauce
- 1/3 cup almond milk
- 1 tablespoon oil (extra light olive oil is my favorite)
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
DRY INGREDIENTS:
- 2 cups oat flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/3 cup chocolate chips (I prefer mini for this recipe)
Instructions
- Preheat your oven to 350°F. Line a 4×8" baking pan with parchment paper. Then spray lightly with non-stick cooking spray.
- If grinding your own oat flour, measure about 2-1/4 cups of oats and grind them in your blender. I love using my Nutribullet because it only takes about six seconds.
- Shred two medium zucchinis. Then place them in a mesh strainer bag, cheesecloth, or towel. Twist and squeeze all the excess liquid from the zucchini. Then discard the liquid.
- Combine the egg, honey, applesauce, almond milk, oil, apple cider vinegar, and vanilla in a medium-sized mixing bowl. Whisk until the eggs are well-blended.
- Add the oat flour, baking powder, baking soda, cinnamon, and salt to the mixing bowl. Gently whisk just until the ingredients are blended. You do not want to overmix.
- Add the shredded zucchini and almost all of the chocolate chips. Gently mix with a spatula until all the ingredients are evenly distributed.
- Pour the batter into your prepared pan. Sprinkle remaining chocolate chips on top. Bake for 40-45 minutes or until a toothpick comes out clean.
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