Gluten Free Zucchini Bread is loaded with shredded zucchini keeping it moist with a well needed sprinkle of chocolate throughout. The recipe is grain free, gluten free, dairy free, paleo friendly and delicious.
There I was, standing at the kitchen counter with a half dozen zucchini, wondering how I was going to make good use of those green summer squash?
Zucchini bread was my first thought. Then I thought I need to come up with a gluten free, dairy free, paleo friendly zucchini bread with chocolate, yes chocolate, that is moist, delicious and irresistable. Then I got to work, shredded, measuring, stirring and baking and what I was left with was a pretty freaking masterpiece of zucchini bread.
Not to toot my own horn, but well, toot-toot!
Then the family got into the bread. And they ate. And I listened. The verdict went a little like this “the best zucchini bread I’ve ever eaten.”
Umm, yeah. Perhaps because it tastes like a giant slice of moist rich zucchini chocolate chip heaven?
Hey, I’m just the cook not the critic. I share what I hear.
So lets hear your opinions.
Make this recipe, and please let me know what you think! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.
Looking for other Zucchini recipes? Click (here)
Gluten Free Zucchini Bread {paleo + dairy free}
Ingredients
- 3/4 cup almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 eggs room temperature
- 1/2 cup melted coconut oil
- 1/2 cup pure maple syrup
- 1 cup grated zucchini {about 1 medium zucchini}
- 1 teaspoon pure vanilla extract
- 1/2 cup enjoy life chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Lightly grease 8 x 4 inch loaf pan with coconut oil
- In a large bowl stir together almond flour, tapioca flour, coconut flour, baking soda, baking powder, salt, cinnamon and nutmeg
- In a separate bowl, beat together eggs, oil, maple syrup, vanilla extract and shredded zucchini.
- Stir flour into egg mixture.
- Pour blended batter into prepared pan.
- Bake for 60 minutes until a tester inserted into the center comes out clean.
You might also like:
Gluten Free Banana Walnut Date Bread
Superfood Peanut Butter Protein Breakfast Cookies
Blueberry Pie Overnight Oats {gluten free + vegetarian}
Gluten Free Creme Brulee French Toast Casserole
Hazelnut Chocolate Sandwich Cookies {gluten free + vegan}
Toot toot! I can hear you from New Hampshire Amy. And with good reason! What a gorgeous loaf full of yummy goodness you have created! Great flour mix, and this New England girl is loving the maple syrup. 🙂
Thanks Allie! 🙂
Hi. Do you think the tapioca flour is necessary or could I sub either soy flour or more coconut flour?
Thanks!
Hi Shayna, yes you need to include the tapioca flour, it gives the flour lightness and also helps to bind it together.
Hi Amy:
This looks fantastic! Going to make a loaf in the morning!
We are on an anti-candida diet and cannot have the chocolate nor the syrup ( no sugar). In a later stage we can try carob and syrup in small quantities. But for now it is out. Suggestions for substitutes? I am thinking maybe a few walnuts for the “chips” but am not sure how to replace the syrup. I am not worried about losing the sweetness but want to replace the volume and gluing quality, Thoughts?
Thanks!
Beth, taking out all sugar/sweeteners will completely change the taste and texture of this bread. However, you could replace the maple syrup with an additional egg and an additional 1/4 cup of coconut oil. Best of luck with the recipe and the diet.
Hi Lynn, Yes honey would work fine. Molasses would not.
How many eggs? The ingredients is missing the eggs 🙂
2 eggs