I’ve always had a soft spot in my heart for zucchini bread, and this recipe has been my tried and true for a couple years now. It’s moist, flavorful, and so easy to make! I often make a double batch of this and store it in the freezer so I can have a slice whenever my heart desires.

This recipe also happens to be gluten-free and vegan, but you can easily swap many of these ingredients for others you have on hand if you don’t have these specific dietary needs. For those looking for a good gluten-free flour option, this one made by Bob’s Red Mill is my favorite!

While many people are already moving onto pumpkin bread as we gear up for Fall, I’m still not ready to let go of zucchini bread quite yet. It’s also perfect for sneaking in those extra veggies for the kids! They wont even know that this is healthy or has vegetables in it. 🙂

You can also make this recipe into muffins instead of bread if you’d like! I’ve included some extra notes below if you want to go that route. Both ways are equally delicious!

Print Recipe

Gluten-Free Zucchini Bread with Dark Chocolate Chips

This gluten-free zucchini bread is moist, fluffy and so delicious! It's easy to make and only requires one bowl!

Prep Time10 mins

Cook Time50 mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: baking, dairy free, dessert, Gluten Free, healthy recipe, Vegan, Vegan Friendly

Servings: 8

Equipment

• Medium Mixing Bowl
• 9×5 Loaf Pan
• Mixing Spoon
• Parchment paper
• Oven

Ingredients

• 1/4 Cup Coconut Oil Can sub other mild oil, or melted vegan butter
• 1/3 Cup Almond Milk Can sub other milk of choice!
• 1 Cup Coconut Sugar Can sub brown sugar
• 2 tsp Pure Vanilla Extract
• 1 Tbls Ground Flaxseeds Can sub chia seeds
• 1 Cup Shredded or Grated Zucchini About half of the moisture squeezed out (see instructions below)
• 1 1/2 Cups 1:1 Gluten Free Baking Flour
• 1/2 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1 tsp Cinnamon
• 1/2 tsp Sea salt
• 1 Cup Dairy-Free Dark Chocolate Chips

Instructions

• Preheat your oven to 350 degrees. Line your loaf pan with parchment paper. If you don't have parchment paper, grease well with oil.
• In your mixing bowl, add your coconut oil, almond milk, ground flaxseeds, coconut sugar and vanilla extract. Stir until well combined.
• Using a paper towel, squeeze out some of the moisture in the zucchini (about half) and then add the zucchini to your mixing bowl, stir to combine.
• Add your flour, baking soda, baking powder, salt and cinnamon to your wet ingredients and stir gently to combine. Do not over mix.
• Fold in your chocolate chips, and pour mixture into your parchment lined (or greased) loaf pan.
• Bake for 45-50 minutes, until a knife or toothpick comes out clean.
• Let cool for a few minutes in the pan, then transfer it to a cooling rack to let it cool completely before you slice it. Enjoy!
  

Notes

My favorite brand of 1:1 gluten free flour is this one by Bob’s Red Mill! 

If you want to make muffins instead of bread, just reduce your baking time to 15-20 mins. 

When storing the bread, make sure you use an airtight container and store at room temp for 2-3 days. If storing in the fridge it might dry it out a little bit, but it will last up to 5 days and can be warmed up in the microwave to make it taste like it just came out of the oven. I also like to freeze this bread when I make a double batch!