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Gluten-Free Chocolate-Chip Zucchini Bread Squares Recipe

Gluten-Free Chocolate-Chip Zucchini Bread Squares Recipe

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When I was growing up, my Aunt Trisha would often make this sweet zucchini bread. I've adapted her recipe to make it both vegan and gluten free. This bread is still as moist and delicious as my Aunt Trisha's and now everyone can enjoy it.


  • 4 tablespoons butter substitute, at room temperature
  • ⅔ cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup Gluten-Free Flour Mix
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup chopped walnuts
  • 1 cup finely shredded zucchini, drained
  • 1 ½ teaspoons egg replacer, whisked with 2 tablespoons warm water
  • ½ cup gluten-free chocolate chips


Preheat the oven to 350 degrees. Grease and flour an 8-by-8-inch baking pan.

In a stand mixer, beat the butter substitute with the brown sugar and vanilla extract until light and fluffy, about 2 minutes on medium speed. Stop and scrape down the sides of bowl then add the flour, baking soda, salt, cinnamon, walnuts, and zucchini. Mix on medium speed for 30 seconds. Stop and scrape down the sides of bowl. Add the egg replacer mixture and chocolate chips and mix for another 30 seconds.

Spread the batter onto the prepared baking pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack at least 1 hour before cutting into squares.

Chocolate Chip Zucchini Bread

I am a major fan of a sweet treat that makes me feel healthy because it has a vegetable in it. Healthier Carrot Cake Cupcakes or Fudgy Vegan Chickpea Brownies anyone? No, but seriously I absolutely love them!! This Chocolate Chip Zucchini Bread is a very classic recipe with a tiny bit of a healthy spin to it. It is fluffy, perfectly sweet & buttery, loaded with chocolate, and trust me you cannot taste the zucchini at all! It would be absolutely perfect with a cup of coffee for breakfast. I had it just like that the other day and it was magical!

The importance of solid zucchini recipes

When the zucchini plants start to flower, you know you’ve got to get your recipes ready if you have any hope at all of staying ahead of things. Or at least not falling miserably behind.

Like night follows day, it’s just the way things are. At least baking with zucchini is truly a pleasure (so much moisture!), and this chocolate chip gluten free zucchini bread is a time-honored favorite. It just so happens to be dairy-free, too.

How to Make The Best Gluten-Free Zucchini Bread Recipe:

Preheat the oven to 350 degrees F and line a 9&rdquo x 5&rdquo loaf pan with parchment paper

In a mixing bowl, whisk together the eggs, then stir in the grated zucchini. Stir in the coconut sugar and vanilla extract.

Add the flour, cinnamon, baking soda and sea salt and stir until it becomes difficult to combine. Add in the melted coconut oil and continue stirring until a thick batter forms and everything is well-combined.

Transfer to the parchment-line loaf pan and smooth into an even layer.

Bake on the center rack of the preheated oven 40 to 50 minutes, until very golden on top and bread feels firm when gently poked in the center.

Allow bread to cool at least 45 minutes before slicing and serving.

  1. Grate the zucchini. Use in-season zucchini. The bread needs the moisture it contains. To grate, use a box grater or food processor fitted with a grating disk.
  2. Mix together the dry ingredients in a large bowl. Whisk together the gluten-free flour with the cocoa powder and other dry ingredients. You don’t need a stand mixer for this recipe but you can use one.
  3. Make the batter. Add the eggs, oil, and zucchini. Stir until the zucchini is coated with batter. At first, the batter might look dry. This is normal.
  4. Give it a rest. Allow the batter to rest for two minutes. The zucchini gives off liquid during this time. Don&rsquot skip the rest.
  5. Bake. Spoon batter into a greased pan and bake until set.
  6. Cool. Cool the bread, set on a wire rack, until cool to the touch.

To keep things easy, I used Bob&rsquos Red Mill All-Purpose Gluten-Free Baking Flour. It makes a bread with a very delicate crumb. If you use your own flour blend or a different brand, be sure it contains xanthan gum for structure.

Do not substitute coconut or almond flour for the all-purpose gluten-free baking flour. It won&rsquot work.

Gluten-Free Zucchini Bread

Zucchini is a great summer vegetable and so versatile. I grate it into my marinara which adds more vegetable power without anyone knowing it is in there. The zucchini below is still attached to its flower, which many restaurants showcase on their menus during the squash growing season.

These squash blossoms can be stuffed, battered and fried, and are oh, so delicious.

I make this zucchini bread for everyone, gluten-free and not. I think they enjoy it because it is so moist, and the little chocolate chips probably help too. I have made the bread without the chocolate and it just isn’t as good in my opinion. Something about the zucchini, cinnamon and chocolate that are just perfect together.

You can make this recipe as muffins, large loaves, or mini loaves. My personal favorite is the mini loaves, which you can make in a pan like this. They make portion control easy (since you can just eat one), and are easy to pack and take along for a snack.

How to Make Zucchini Chocolate Chip Bread

The Mixing Method

Like the vast majority of zucchini breads, this one is classified as a &ldquoquick bread&rdquo. Quick Breads are typified by being leavened by a chemical leavener (baking soda and baking powder) instead of yeast.

This bread recipe uses the mixing method known as the &ldquoMuffin Method.&rdquo The muffin method is pretty common for quick breads. Some other mixing methods for quick breads may include cutting the fat in or creaming the fat. Or some that have a high fat ratio add the dry and liquid ingredients alternating, like a cake batter.

Since the fat in this recipe is liquid oil, and it is relatively a small amount, it&rsquos super easy to just mix the oil into the wet ingredients. So you&rsquoll need two bowls, one for dry ingredients and one for wet ingredients. I mix the wet ingredients in the larger of the two, then add the dry ingredients to it and blend them together.

Using Whole Wheat Flour to make Zucchini Bread

I used white whole wheat flour for this zucchini bread because it contains the whole wheat kernel, so it has the entirety of the nutrition of the wheat bran too which has vitamin e and fiber. I also added a little all-purpose flour which helps the structure of the bread rise and hold together.

Add the remaining dry ingredients and whisk together.

Whole Wheat Flour Tip: Store your whole wheat flour in the freezer to keep it fresh longer. Because it has natural oils from the wheat bran, it can go rancid more rapidly than all-purpose flour, so freezing it will slow that process down. I store mine in a resealable freezer bag.

Gluten-Free Alternative instead of Wheat Flours

  • To make this Zucchini Chocolate Chip Bread Gluten-free, simply omit the two wheat flours and instead use 1 1/2 cups all-purpose gluten-free flour.
  • The reason the amount is higher than the total of the wheat flour is that whole wheat flour is more absorbent, so more of the gluten-free flour is needed to allow the bread to rise, and to hold the chocolate chips in suspension.
  • Even still I found that half of the chocolate chips ended up in the bottom half of the loaf because they settled into the batter before it set up. FYI, I found that the gluten-free version was a little drier than the wheat version.

Sweeten the Zucchini Chocolate Chip Bread with Honey

  1. Next mix together the wet ingredients in a large bowl. Start with two large eggs, then add in a half cup each of oil and honey. For the oil, use whichever neutral cooking oil you have on hand. I like to use avocado oil, sunflower oil or organic canola oil.
  2. If your honey has become thickened and crystallized you can warm it up in the microwave for several seconds, or set the jar in a hot water bath to get it moving again.
  3. Measuring Tip: Measure out your oil first, then the honey. Once your pour the oil into the bowl it will coat the measuring cup. Next when you add the honey, it won&rsquot stick to the cup and slide right out!

Add Zucchini and Chocolate Chips to the Bread Batter Last

It is important not to overwork the bread batter by stirring it excessively. Once the flour mixture is mostly incorporated into the egg and honey mixture, just add in the zucchini and chocolate chips. Overworking the batter causes &ldquotunneling&rdquo or uneven air pockets to form in the bread. It can also make it tough.

I like to save a small amount of the chips to scatter over the top of the bread to make it look extra chocolatey!

Baking Tips For Whole Wheat Zucchini Chocolate Chip Bread

  • Make sure your oven is fully preheated before you place the bread in the oven. Since the bread is leavened with a baking soda and baking powder, it will need to be baked as soon as the wet and dry mixtures are added together. So just smooth the batter out a bit if you need to at all, then scatter the chips on if you like. Then try to bake the zucchini bread in the center of the oven.
  • Since this bread is both whole wheat and sweetened with honey, it will be darker than many quick breads. The gluten-free version is more golden yellow in color.
  • To know if your Zucchini Chocolate Chip bread is done, I&rsquove found that the best way is to give it a little press with my fingertips to see if it is set up in the center. I don&rsquot press hard enough to deflate it, but I am able to see if it is still liquidy in the center. It should spring back instead of oozing out any liquidy batter or deflate at all. I set the timer for 50 minutes and then check.
  • I&rsquove made this bread in three different ovens and usually it is done at about 54 minutes. I made it three times this week alone and one of mine took 56 minutes to set up fully (it was very humid that day) so you&rsquoll have to keep checking it. Don&rsquot freak out if it is getting dark, it will still be really moist inside.

Chocolate Chip Zucchini Bread

This post may contain affiliate links. Read my disclosure policy.

Chocolate Chip Zucchini Bread is a super moist easy zucchini bread recipe made with grated zucchini, cinnamon, vanilla extract, and lots of chocolate chips!


If you’ve had our easy Chocolate Zucchini Bread, then you know how amazingly scrumptious this unlikely flavor combination can be. Zucchini makes this quick bread super moist and the melted chocolatey bursts bring a perfect balance of sweetness. If you have picky eaters, you don’t need to tell them there are veggies in this bread but it’s so yummy they probably won’t even care!

Chocolate Chip Zucchini Bread is easy to make and you don’t even need an electric mixer. All you need is one bowl, a cheese grater, and a good whisk to make this delicious zucchini bread. With only a handful of pantry ingredients, you can make this bread anytime you have an extra zucchini or two. Its a freezer friendly bread so you can also make a few loaves at a time.

This Chocolate Chip Zucchini Bread is sweet and rich, without being overly heavy or sugary. You can make it for a healthier dessert or serve it for a quick breakfast with a cup of coffee. If you want to take this tasty bread on the go, bake the batter in a muffin tin for Chocolate Chip Zucchini Muffins. Mini loaves of Chocolate Chip Zucchini Bread make a delicious edible gift for special occasions and holidays.

I've also used Bob's Red Mill 1-to-1 gluten-free flour blend to make this gluten-free zucchini bread. Before they came out with their 1-to-1 I used my own gluten-free flour blend recipe.

Yes, you can freeze gluten-free zucchini bread. Make sure to place it in a zip lock bag or an airtight container. You can freeze zucchini bread for up to 3 months (depending if your freezer is frost free, or not).

Gluten Free Chocolate Chip Zucchini Muffins

These Gluten Free Chocolate Chip Zucchini Muffins never last a day in my house, they are that good! These healthy zucchini muffins are also dairy free and perfect for the 21 Day Fix…just be sure you hide some before your family eats them all! This post contains affiliate links for products I’m obsessed with.

Confession: For years now, I’ve wanted to post a Zucchini Bread and/or Zucchini Muffin, especially at the end of summer.

Zucchini Bread has been one of my favorite baked treats since I was a little girl. My grandma, Helen, would make massive amounts of it, gifting loaves to all of her friends and family and storing a bunch in her freezer. She would always take a loaf out for me if I was visiting, and to this day, her zucchini bread is the best I’ve ever had.

But I also wanted to make a FIX approved Zucchini Bread that was gluten and dairy free so my son Max could enjoy it.

And it turns out, making a healthy, gluten and dairy free zucchini bread isn’t the easiest thing.

But I finally think I did it.

I decided to make muffins because my kids are more apt to eat something with green flecks of veggies if it’s in muffin form. And I added in chocolate chips because zucchini and chocolate are a perfect match.

Are these Chocolate Chip Zucchini muffins actually healthy?

Yes! These muffins are made with gluten free flour maple syrup, farm fresh zucchini, healthy fat, and a little smattering of dark chocolate chips. They are healthy enough for breakfast and delicious enough for an after school or dinner snack. Or, if you are my husband, you will just eat them all day.

Because there are chocolate chips in this recipe, you have to count it as a 1/2 treat swap for the 21 Day Fix. It’s not a full swap because of the amount of chocolate chips, so keep that in mind.

I don’t want chocolate chips in my zucchini muffins. What else can I add?

My grandma always added raisins and walnuts to her zucchini bread and I highly recommend it! If you did 1/3 cup of raisins and 1/3 cup of chopped walnuts, it wouldn’t be enough to even count as containers!

Can I make these gluten free zucchini muffins with oat flour?

Omg, yes! That would work perfectly, too! I wouldn’t use almond flour or coconut flour for this recipe because they don’t always sub 1-1 and I haven’t tested them. And if you are not gluten free, you can totally use whole wheat flour for this instead!

Can I make this Healthy Zucchini Muffin recipe as a loaf instead of muffins?

I plan to test this ASAP, but I really think it should work! I would let it cook for 35-45 minutes!

Do I have to wring out my zucchini first to remove the liquid?

I never do! That being said, if your zucchini is really watery, then I found the perfect solution! Just add 1/3 cup of rolled oats to your batter when you add the zucchini and BOOM! No need to spend the extra time trying to get the water out.


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