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Gluten Free Zucchini Bread {paleo + dairy free}

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.

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, dairy free, paleo friendly | ahealthylifeforme.com

Who would have thought that you could have a healthy zucchini bread recipe that’s not only gluten free and dairy free, but also has no refined sugars. This zucchini bread is sweetened with maple syrup making it the perfect summertime breakfast or snack!

Once you taste this healthy zucchini bread you’ll be surprised that it’s not only grain free, but gluten free, dairy free and paleo friendly.

How to Prep Zucchini For Bread

The first step to preparing your zucchini is to wash the outside really well. You don’t want any dirt or grime getting into your bread.

You won’t need to peel the zucchini, but you will need to shred it.

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, dairy free, paleo friendly | ahealthylifeforme.com

How to Grate Zucchini for Bread

The key to a good zucchini bread is grating the zucchini so it’s nice and fine. This allows the zucchini to pretty much melt into the bread giving it moisture and flavor, but you don’t end up with big green chunks in your quick bread.

There are a few helpful things you need to know when making this chocolate chip zucchini bread. The first is how to grate zucchini for bread.

I find the easiest way to do this is with the grating attachment on my food processor. You could also use a box grater, if you prefer.

Once your zucchini is shredded, place it in a colander or strainer and press out any excess liquid. This step is important because you don’t want your bread to be soggy.

To press out the liquid, simply place a paper towel or clean dish towel over the zucchini and press down. You’ll be surprised how much liquid comes out!

After you’ve pressed out the liquid, add the zucchini to the rest of the wet ingredients and mix until combined.

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, dairy free, paleo friendly | ahealthylifeforme.com

How Long is Zucchini Bread Good For?

This gluten free zucchini bread will stay fresh on the counter for a few days, but if you want it to last longer you can store it in the fridge for up to a week or freeze it for up to 3 months.

How to Store Zucchini Bread

This recipe is perfect for doubling and once you’ve tasted it, you’ll be happy to have a second loaf on hand! To make sure your delicious zucchini bread stays fresh, store it in an airtight container, a zip top storage bag, or wrapped tightly in plastic wrap on the counter for 3-4 days.

How to Freeze Zucchini Bread

This gluten free chocolate chip zucchini bread freezes really well! I like to slice it before freezing so that I can just grab a piece when I want it instead of having to defrost the whole loaf.

To freeze, allow the bread to cool completely then slice and wrap the bread tightly in plastic wrap or place in a freezer bag and freeze for up to 3 months. When you’re ready to eat it, just pull out a slice (or two) and let it thaw on the counter.

I hope you enjoy this gluten free chocolate chip zucchini bread as much as we do! It’s a great breakfast option to have on hand for busy mornings, or when you’re hosting guests. 

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, dairy free, paleo friendly | ahealthylifeforme.com

Looking for other Zucchini recipes? Click (here)

Sliced zucchini bread on a cutting board.

Gluten Free Zucchini Bread {paleo + dairy free}

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.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 12

Equipment

  • Loaf Pan

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.
Course: Breakfast, Dessert, Snack
Cuisine: American

Categories:

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, dairy free, paleo friendly | ahealthylifeforme.com

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9 comments on “Gluten Free Zucchini Bread {paleo + dairy free}”

  1. 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!

    1. 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.

  2. Avatar photo
    Shayna Bruce

    Hi. Do you think the tapioca flour is necessary or could I sub either soy flour or more coconut flour?

    Thanks!

    1. Hi Shayna, yes you need to include the tapioca flour, it gives the flour lightness and also helps to bind it together.

  3. Avatar photo
    allie @ Through Her Looking Glass

    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. ๐Ÿ™‚

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