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!
Servings: 8
Equipment
- Medium Mixing Bowl
- 9x5 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!