Gluten-Free Chocolate Chip Zucchini Bread

Quick, easy, & delicious chocolate chip zucchini bread made gluten-free with oat flour & naturally sweetened with applesauce & honey. It’s a moist, fresh, healthy breakfast, snack, or dessert.

the best recipe for glute-free zucchini bread that is anti-inflammatory, easily digestible, and naturally sweetened with honey, and applesauce

The only thing that seems to grow faster than my kids in spring is zucchini! So why not turn it into a moist and delicious gluten-free chocolate chip zucchini bread? I’m excited for you to make this healthier version of a delightful classic!!

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Why You’ll Love This Gluten-Free Chocolate Chip Zucchini Bread Recipe

  • It’s naturally sweetened with honey & applesauce.
  • All the ingredients are easily digestible for a gentle tummy.
  • This bread is super quick and easy to make in one bowl.
  • It’s a delicious way to incorporate vegetables into breakfast.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Adding wet ingredients to muffin batter.

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.

Adding wet ingredients to muffin batter.

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.

Adding wet ingredients to muffin batter.

You’ll Never Miss the Processed White Sugar and White Flour in Traditional Zucchini Bread!

Traditional zucchini bread recipes include processed white sugar, brown sugar, white flour, and butter. They have about 20 grams of sugar in one slice. My recipe is gluten-free with oat flour and naturally sweetened with honey and applesauce. It has about 8 grams of sugar in one slice. 

the best recipe for glute-free zucchini bread that is anti-inflammatory, easily digestible, and naturally sweetened with honey, and applesauce

Gluten-Free Chocolate Chip Zucchini Bread

Quick, easy, & delicious chocolate chip zucchini bread made gluten-free with oat flour & naturally sweetened with applesauce & honey. It's a moist, fresh, healthy breakfast, snack, or dessert.
5 from 2 votes
Servings 12
Prep Time 15 minutes
Cook Time 45 minutes

Ingredients
  

  • 2 medium/large zucchinis

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.

Video

YouTube video

Nutrition

Serving: 12gCalories: 173kcalCarbohydrates: 27gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 14mgSodium: 227mgPotassium: 204mgFiber: 2gSugar: 13gVitamin A: 88IUVitamin C: 6mgCalcium: 39mgIron: 1mg
Keyword chocolate chip cookie, gluten-free pancakes, naturally sweetened, oat flour, zucchini bread
Did you make this recipe?Please let me know in the comments below how it turned out 🙂
5 from 2 votes (2 ratings without comment)

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5 from 2 votes (2 ratings without comment)

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