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Gluten Free Zucchini Bread Photo

Gluten Free Zucchini Bread Recipe

Kate Donahue
Gluten Free Zucchini Bread is a fabulous afternoon treat. Try it with a cup of tea!
3 from 160 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Cuisine Gluten Free
Servings 8 1 slice
Calories 373 kcal

Ingredients
  

  • 1 1/2 cups All-Purpose Gluten Free Flour
  • 1 1/2 teaspoons Xanthan Gum
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 cup Light Brown Sugar
  • 1/2 cup Granulated Sugar
  • 2 Egg large
  • 1/2 cup Vegetable Oil
  • 1 1/2 teaspoons Pure Vanilla Extract
  • 1 1/2 cups Zucchini Squash shredded
  • 3/4 cup Chocolate

Instructions
 

  • Preheat oven to 350°F. In a large bowl, whisk together flour, xantham gum, cocoa powder, baking powder, baking soda and salt. Set aside.
  • In a large bowl, beat together light brown sugar, granulated sugar and eggs at medium speed until very well combined, about 3-4 minutes. With mixer still on, drizzle in vegetable oil. Add vanilla extract and beat a few seconds more.
  • At medium speed, slowly add the flour mixture and beat just until combined. Gently fold in the shredded zucchini and chocolate chips. Spread batter into a 9x5-inch loaf pan and smooth the top.
  • Bake in preheated oven for 1 hour or until a tester inserted in the middle comes out clean or with a few moist crumbs.
  • Cool in the pan for 15 minutes then turn out onto a wire rack to cool completely.

Notes

  • For a version that is not gluten free, simply omit xantham gum and use 1 1/2 cups all purpose flour.

Nutrition

Calories: 373kcalCarbohydrates: 50gProtein: 5gFat: 17gSaturated Fat: 2gSodium: 248mgFiber: 2gSugar: 30g
Keyword Baked, Bread, Chocolate, Desserts, Gluten Free, Gluten Free Baking, Quick Bread
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