Gluten Free Chocolate Chip Zucchini Bread

Because Vegetables Should Be Cake
You know you've entered peak adulthood when you start sneaking vegetables into desserts—not for health reasons, but because you're genuinely excited about how moist zucchini makes everything. (Yes, we said moist. We’ll allow it just this once.)
This gluten-free zucchini bread is the perfect combination of "I'm eating my vegetables" and "Oops, I just ate half a loaf standing over the sink." It’s tender, sweet-but-not-too-sweet, and studded with melty chocolate chips that make you forget you ever questioned putting squash in your baked goods.

​Keep reading for more zucchini recipes.

Why Zucchini?
Zucchini is the unsung hero of the garden. It’s like that friend who brings snacks to the party and never insists on playing their demo track—humble, helpful, and always up for a good time. When grated and baked into this bread, zucchini adds incredible moisture without taking over the flavor. It’s basically a supporting actor who deserves an Oscar.

THIS BREAD IS SOOOOO MOIST

But Is It Really Gluten-Free?
Yes! This recipe skips the all-purpose flour in favor of a trusty gluten-free blend. No one will guess it’s gluten-free unless you tell them (and even then, they might accuse you of lying). Just make sure your blend contains xanthan gum—or add a little yourself—to keep the texture from turning into sad, crumbly disappointment.

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And the Chocolate Chips?
Absolutely essential. Think of them as little rewards for eating your greens. You can use dark, milk, or even dairy-free chips if that’s your jam, but if it's not dark chocolate can we even be friends?  Ok.  I suppose so.  Want to go rogue? Toss in some chopped walnuts or pecans. Live dangerously.

READY FOR GOLDEN TIME IN THE OVEN

This bread is proof that gluten-free baking doesn’t have to be dry, sad, or taste like someone whispered "zucchini" into a box of rice flour. It’s cozy, chocolatey, and just wholesome enough to eat for breakfast without guilt. Bake one loaf. Eat half. Freeze the rest. Or not.
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Vegetables in dessert? Totally adulting.Gluten Free Chocolate Chip Zucchini Bread

More Zucchini Recipes:

Chocolate Zucchini Bread
Thomas Keller Method Roast Zucchini 
​Zucchini 4 Ways

​Gluten Free Chocolate Chip Zucchini Bread

1 1/2 cup grated zucchini, 1 medium zucchini

2 large eggs

1/3 cup avocado oil

1/4 cup cane sugar

1/4 cup Allulose (non-caloric sweetener) or additional cane sugar

1 teaspoon good vanilla or vanilla paste

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1 1/2 cups gluten-free all-purpose flour with xanthan gum

1/2 cup dark chocolate chips
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Instructions

• Preheat your oven to 350° F.
• Spray a 4 x 8 loaf pan with cooking spray, or line with parchment paper.   I like baking with a stoneware baking pan.
• Shred one medium-sized zucchini with a box grater or food ;processor to equal 1 1/2 cup of shredded zucchini. Do not peel the zucchini before shredding. Also, do not squeeze out any of the liquid.
• In a large mixing bowl whisk the eggs together with the oil, sugar, Allulose and vanilla.
• Stir in the salt, baking soda, baking powder, cinnamon and gluten-free flour.
• Stir in the shredded zucchini and mix well.
• Stir in chocolate chips, reserving a few for the top.
• Pour the zucchini bread batter into a greased loaf pan and sprinkle the remaining chocolate chips on top..
• Bake on the center rack for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
• Cool completely before slicing. Enjoy!
• Store in an air-tight container for 1-2 days at room temperature or for up to 1 week in the refrigerator.