This healthy gluten-free Chocolate Chip Zucchini Bread recipe makes a great make-ahead breakfast or snack! High in protein and sweetened with bananas, this is an allergy-friendly and delicious quick bread!
Zucchini is probably one of my absolute favorite summer vegetables. Not only is it high in fiber and super hydrating, but it's also incredibly versatile. You can make zucchini noodles with avocado alfredo, you can add it to your smoothies, you can make zucchini bread breakfast cookies OR you could whip up this healthy, dense and delicious chocolate chip zucchini bread!
And it just so happens this tasty little number makes a perfect back-to-school snack.
Update: This is a go-to fall recipe for me, so I've updated the post with new photos and tips to make perfect chocolate chip zucchini bread.
How to Make Gluten-Free Chocolate Chip Zucchini Bread
I've always loved making quick breads. They're so easy to make, no yeast or rising necessary, and you can add any of your favorite flavors. I have a go-to formula that I love for gluten-free quick breads. It includes a few different kinds of flours in the perfect ratio for a dense, moist and flavorful loaf that holds its shape perfectly. If you're a fan of how this zucchini bread comes out, then I highly recommend trying my Strawberry Banana Bread and Cinnamon Apple Banana Bread too.
Ingredient Notes and Swaps
Here's what you need to make this easy loaf:
- Almond flour. This is a rich and nutty gluten-free flour that's great for baking.
- Quinoa flour. One of my favorite gluten-free flours, this is a light and fluffy powder that cuts through some of the richness of almond flour. It's also full of plant-based protein and essential nutrients.
- Flaxseed meal. Like eggs, this helps gel and hold the loaf together without any gluten proteins.
- Arrowroot powder. This is a handy thickening agent that doesn't affect the flavor of your loaf, but provides important structure.
- Coconut sugar. You can also use organic cane sugar if you like.
- Baking soda. To help the loaf rise in the oven.
- Vanilla powder. Vanilla extract will also work.
- Cinnamon and nutmeg. Must-have warming spices for classic zucchini bread.
- Mashed banana. These add extra sweetness and tons of moisture to the loaf. Use extra-ripe bananas for the best flavor.
- Maple syrup. For a touch of warm, maple flavor. You can also use honey or agave.
- Olive oil. Another oil like avocado or coconut oil will also work.
- Apple cider vinegar. This helps the baking powder react with a bit of acid.
- Zucchini. Squeeze your shredded zucchini well with a dish towel to remove excess moisture.
- Chocolate chips. Look for dark dairy-free chocolate chips. And save some extras to sprinkle on top of the loaf too.
My favorite way to serve this bread is slightly warm with a generous smear of peanut butter. Here are some other tasty topping ideas:
Make-Ahead Zucchini Bread
You can easily make this bread ahead of time and store it. It will stay fresh on the counter for two to three days (wrap it or stick it in an air-tight container). Or in the fridge for up to a week. For longer storage, keep the well-wrapped loaf in the freezer for up to six months. You can defrost it on the counter overnight and reheat slices in the toaster oven for breakfast the next day.
More Healthy Quick Bread Recipes
- Almond Flour Chocolate Chip Banana Bread
- Blueberry Banana Bread
- Pumpkin Bread
- Cranberry Quinoa Banana Bread
- Gingerbread Loaf
If you make this easy Chocolate Chip Zucchini Bread recipe, let me know what you think with a comment below.
Healthy Chocolate Chip Zucchini Bread
- 1 1/2 cups almond flour
- 1/2 cup quinoa flour
- 1/4 cup flaxseed meal
- 2 tablespoons arrowroot powder
- 2 tablespoons coconut sugar
- 3/4 teaspoon baking soda
- 1 teaspoon vanilla powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 1/2 cup mashed banana measured, from about 2 small
- 3 large eggs
- 2 tablespoons maple syrup
- 1 tablespoon olive oil or oil of choice
- 1 tablespoon apple cider vinegar
- 1 cup shredded zucchini pressed of juice
- 1/3 cup chocolate chips + more for topping, optional
- Preheat the oven to 350ºF. Line a loaf pan with parchment paper and set aside.
- Add the dry ingredients to the bowl and whisk to combine.
- In a separate bowl, beat together the eggs, banana, syrup, oil and vinegar. Pour wet ingredients into dry and stir together until a thick batter has formed.
- Shred the zucchini and press the juices out using a clean dish towel. Add zucchini and chocolate chips into the batter and fold together.
- Transfer batter to the prepared loaf tin, sprinkle with additional chocolate chips and shredded zucchini if desired. Bake on the center rack for 45 - 55 minutes (mine took around 48) until the top has turned golden brown and a cake tester inserted into the center comes out clean.
- Cool in the pan for 1 hour then transfer to a wire rack and cool completely before slicing. It's important the loaf has completely cooled or else it might be soggy in the center!
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