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Gluten-Free Chocolate Chip Zucchini Bread

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  • 1 large zucchini, grated (about 1 1/2 cups)
  • 1 1/2 cups 1:1 gluten-free flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup oil
  • 1/4 cup applesauce
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla
  • 1/2 cup chocolate chips
  • 1/2 cup chopped walnuts


  1. Preheat oven to 350 degrees F. Grease 9×5-inch loaf pan.
  2. Using a cheese cloth or clean kitchen towel, squeeze to press out any excess moisture from the grated zucchini.
  3. In a large bowl, whisk together dry ingredients: flour, baking powder, baking soda, cinnamon and salt. In a medium bowl, whisk together wet ingredients: egg, sugars, oil, applesauce, lemon zest and vanilla.
  4. Add the zucchini to the dry ingredients. Pour wet mixture over top and mix well using an electric mixer, about 2-3 minutes. Fold in chocolate chips and walnuts. Pour batter into prepared pan.
  5. Bake at 350 degrees F until a toothpick inserted in the middle comes out clean, about 60-65 minutes.
  6. Let cool in pan for about 10 minutes and then turn out onto wire rack to cool completely.


  • Electric mixer allows you to incorporate more air into the batter which helps gluten-free breads to rise
  • Bring all wet ingredients to room temperature before adding (eggs, applesauce)
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Quick Bread