Irresistibly Easy Gluten-Free Zucchini Bread with Chocolate Chips (or Nuts!)
Summer brings a bounty of fresh produce, and for gluten-free baking enthusiasts, it’s the perfect time to craft this incredibly easy and utterly delicious gluten-free zucchini bread. You’ll fall in love with its harmonious blend of warm spices, delightfully soft texture, and the delightful surprise of chocolate chips or crunchy nuts in every single bite!
There’s an undeniable magic to summer produce, especially when it comes to baking. From vibrant berries to juicy peaches, the season offers endless possibilities for creating sweet treats. While many gravitate towards fruity delights like refreshing peach lemonade, comforting peach cobbler, or berry-filled strawberry crisp, let’s not forget the humble zucchini. This versatile vegetable shines in baked goods, lending an incredible moistness and subtle flavor.
As zucchini season hits its peak, we’re thrilled to share our latest obsession: this phenomenal gluten-free zucchini bread recipe. It’s not just another zucchini bread; it’s a revelation! Crafted with simple, wholesome ingredients, infused with inviting warm spices, boasting an irresistibly soft and tender crumb, and generously studded with your choice of chocolate chips or crunchy walnuts, this bread is an absolute triumph. It’s hands-down the best way to utilize the plentiful zucchini you’ll encounter in gardens, grocery stores, and local farmers’ markets during these glorious summer months.
Whether you’re a seasoned gluten-free baker or just starting your journey, this recipe is designed for success. No special skills are required, just a desire for truly delicious homemade goodness. Prepare to be delighted!
Why You’ll Adore This Gluten-Free Zucchini Bread
This isn’t just a recipe; it’s an invitation to savor the best of summer in a comforting loaf. Here’s why this gluten-free zucchini bread will become your new go-to:
- Effortlessly Easy: With straightforward steps and common ingredients, this recipe is perfect for bakers of all skill levels.
- Unbelievably Moist Texture: Thanks to a clever combination of ingredients, this bread remains wonderfully moist and tender for days. No dry, crumbly gluten-free baking here!
- Perfectly Spiced: A thoughtful blend of cinnamon and nutmeg creates a warm, inviting aroma and flavor that complements the zucchini beautifully.
- Customizable Delights: Whether you prefer the sweet indulgence of chocolate chips or the nutty crunch of walnuts (or pecans!), this recipe is easily adapted to your taste.
- Fantastic Way to Use Zucchini: Got an abundance of zucchini from your garden or the market? This bread is an excellent and delicious solution.
- Crowd-Pleaser: Even those who don’t typically choose gluten-free options will rave about this bread. It’s truly that good!
Simple Ingredients for Unforgettable Flavor
One of the best things about this gluten-free zucchini bread is its reliance on readily available ingredients. Here’s a closer look at what you’ll need and why each component plays a vital role:
- Neutral-Tasting Oil: We recommend using an oil that won’t overpower the delicate flavors of the bread, such as canola oil, grapeseed oil, avocado oil, or a standard vegetable oil. These oils contribute to the bread’s moistness without imparting a distinct flavor. We generally advise against coconut oil in this recipe, as its strong taste can become too prominent. (For those who prefer butter, check our FAQ section for guidance!)
- Granulated Sugar & Brown Sugar: This dynamic duo is key to both flavor and texture. Granulated sugar provides foundational sweetness, while brown sugar, with its molasses content, adds a rich, caramel-like depth and helps keep the bread incredibly moist and tender.
- Sour Cream (or Plain Greek Yogurt!): This secret ingredient is a game-changer for moisture. The fat and acidity in sour cream (or Greek yogurt) contribute to a wonderfully tender crumb and also help to brighten and enhance all the other flavors in the bread. It’s a win-win for taste and texture!
- Eggs: Essential binders, eggs provide structure to the bread, holding all the ingredients together and contributing to its overall texture.
- Vanilla Extract: A touch of pure vanilla extract adds a comforting, aromatic note that enhances the overall sweetness and spice profile.
- Cinnamon & Nutmeg: For us, the best zucchini bread is generously spiced! This classic combination of warm cinnamon and aromatic nutmeg creates an inviting flavor that makes every bite feel like a cozy embrace. Feel free to adjust to your preference or even add a pinch of ginger or allspice for extra complexity.
- Shredded Zucchini: The star of the show! For this specific recipe, there’s absolutely no need to squeeze out the excess liquid from your grated zucchini. The moisture content is perfectly balanced to hydrate the gluten-free flour blend, ensuring a tender, delicious result.
- Gluten-Free Flour Blend: To keep things simple and reliable, we use a 1:1 gluten-free all-purpose flour blend. Our top choice is King Arthur Measure-For-Measure Gluten-Free Flour, which we consistently use for quick breads, brownies, cookies, and more. If you opt for another brand (like Bob’s Red Mill), it is crucial to ensure it contains xanthan gum. Xanthan gum is a vital binding agent in gluten-free baking; without it, your zucchini bread may not achieve the correct structure and texture. Please avoid substituting with coconut flour or almond flour, as their absorption properties are very different and they will not work correctly in this recipe.
- Baking Powder & Baking Soda: These leavening agents work together to give the zucchini bread its beautiful rise and airy, soft texture.
- Salt: A small but mighty ingredient, salt is crucial for balancing the sweetness and enhancing all the other flavors in the bread. Don’t skip it!
- Optional: Chocolate Chips or Chopped Walnuts/Pecans: This is where you can truly make the recipe your own! We adore the gooey sweetness that chocolate chips add to our zucchini bread, but if you prefer a nutty crunch, feel free to swap them out for an equal amount of chopped walnuts or pecans. Or, why not try a mix of both for the best of both worlds?
Essential Equipment: Don’t Forget Your Loaf Pan!
Just as with any quick bread recipe, using the correct size and type of loaf pan is incredibly important for achieving the perfect bake. If your pan is too small, the batter might overflow and burn, creating a difficult cleanup. Conversely, a pan that’s too large could lead to an underbaked, flat loaf.
For this recipe, we highly recommend using a standard 9×5-inch metal loaf pan. Opt for a light-colored metal pan made from aluminum, as these conduct heat more evenly than dark metal pans, which can cause the crust to brown too quickly. Glass, ceramic, or enamel loaf pans often require longer baking times and can impact the overall texture and browning of the bread.
Beyond the loaf pan, ensure you have a large mixing bowl, a whisk (or electric mixer), measuring cups and spoons, and a grater for your zucchini. These basic tools will set you up for success!
Step-by-Step Guide: How to Make Irresistible Gluten-Free Zucchini Bread
Crafting this delicious gluten-free zucchini bread is a simple and rewarding process. Follow these easy steps for a perfect loaf every time:
- Prepare Your Oven & Pan: Begin by preheating your oven to 350 degrees F (175°C). Line a 9×5-inch metal loaf pan with parchment paper, allowing an overhang on the longer sides. This parchment “sling” will make it incredibly easy to lift the finished bread out of the pan after baking.
- Combine Wet Ingredients: In a spacious mixing bowl, combine the granulated sugar, brown sugar, neutral oil, sour cream, eggs, vanilla extract, cinnamon, and nutmeg. Whisk or mix these ingredients thoroughly until they are well combined and smooth.
- Incorporate the Zucchini: Add the grated zucchini directly into the wet ingredient mixture. Stir gently with a spoon or spatula until the zucchini is evenly distributed throughout the wet batter. Remember, there’s no need to squeeze out any liquid from the zucchini for this recipe!
- Add Dry Ingredients: Now, sprinkle the gluten-free flour blend, baking powder, baking soda, and kosher salt over the wet ingredients. Gently stir the mixture with a spatula. Continue mixing only until the flour is almost entirely incorporated, leaving just a few small floury streaks or patches. Be careful not to over-mix at this stage!
- Fold In Your Favorite Add-Ins: If using, add the chocolate chips (or chopped walnuts/pecans) to the batter. Gently fold them in until they are evenly distributed and there are no remaining dry flour pockets. Again, avoid over-mixing. Pour the completed zucchini bread batter into your prepared loaf pan and use your spatula to smooth out the top. For an extra enticing look, sprinkle a few additional chocolate chips or nuts on top before baking!
- Bake to Golden Perfection: Place the loaf pan into your preheated oven and bake for approximately 65-75 minutes. The bread is done when a toothpick inserted into the very center of the loaf comes out clean or with just a few moist crumbs attached (no wet or gooey batter). A crucial tip to prevent over-browning: after 30 minutes of baking, loosely tent the pan with aluminum foil. This shield will protect the top of the bread from getting too dark while the inside continues to cook evenly. Continue baking for the remaining 30-40 minutes, or until fully cooked.
- Cool Patiently: Once baked, remove the zucchini bread from the oven and let it cool in the pan for a full hour. This allows the bread to set properly and prevents it from crumbling when removed. After an hour, use the parchment paper overhang to carefully lift the loaf out of the pan and transfer it to a wire cooling rack to cool completely.
- Serve & Store with Care: Once the zucchini bread has completely cooled, slice it into individual portions. It’s delightful served warm or at room temperature. Enjoy immediately or store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap the entire cooled loaf tightly in plastic wrap, then place it in a freezer-safe bag. It can be frozen for up to 1 month. Thaw at room temperature or gently warm slices in the microwave.
Frequently Asked Questions & Expert Tips for the Best Gluten-Free Zucchini Bread
Mastering gluten-free baking can sometimes feel like a puzzle, but with these tips and tricks, your zucchini bread will be perfect every time:
How do I prevent my zucchini bread from getting too brown?
Zucchini bread, especially with its natural and added sugars, tends to brown fairly quickly. To keep the crust from burning while ensuring the inside bakes through, simply tent the loaf pan loosely with aluminum foil about halfway through the baking process. We recommend setting a timer for 30 minutes, then covering the bread with foil (don’t seal it tightly around the pan edges). Continue baking for another 30-40 minutes, or until a toothpick comes out clean.
What’s the best way to grate zucchini for this recipe?
For speed and efficiency, a food processor with a grating blade is a lifesaver – you can grate zucchini in mere seconds! If you don’t have a food processor, a standard box grater works perfectly well. We even have a dedicated zucchini grating tutorial to guide you through the process.
Do I need to squeeze excess water out of the zucchini for this recipe?
No, not for this specific recipe! While some zucchini bread recipes call for squeezing out moisture with paper towels or cheesecloth, this particular recipe is formulated to incorporate all that delicious moisture into the bread, contributing to its incredible tenderness. For best results, always follow the specific instructions of your recipe, as liquid ratios can significantly impact the outcome.
Should I peel the zucchini before baking?
There’s no need to peel your zucchini! The skin softens beautifully during baking and adds those charming little green flecks that are characteristic of homemade zucchini bread and other baked goods like zucchini muffins. Plus, keeping the skin on means more nutrients!
Can I substitute butter for oil in this zucchini bread recipe?
Yes, you can use melted butter instead of oil, but be aware of the differences. Oil is 100% fat, contributing significantly to moisture, while butter is typically around 80% fat (the rest being water and milk solids). If you use butter, your bread might be slightly less moist unless you make small adjustments to the other liquid ingredients or accept a slightly denser texture. If you opt for butter, melt it and let it cool slightly before incorporating.
Can I make this zucchini bread dairy-free?
Absolutely! To make this recipe dairy-free, simply use a dairy-free sour cream alternative or a plain dairy-free yogurt. Ensure your chocolate chips are also dairy-free if that’s a concern.
What are some other add-in ideas for zucchini bread?
Beyond chocolate chips and walnuts, consider dried cranberries, raisins, shredded coconut, or even a mix of different nuts. A swirl of cream cheese frosting on top of the cooled bread also makes for an extra decadent treat!
More Gluten-Free Summer Recipes to Savor
The deliciousness doesn’t stop with zucchini bread! Explore more fantastic gluten-free recipes perfect for the summer season:
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Gluten-Free Zucchini Bread
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5 from 1 review
- Author: Emily Dixon, One Lovely Life
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf
- Diet: Gluten Free
Description
Summer is the perfect time to make this easy gluten-free zucchini bread recipe! You’ll love the blend of spices, soft texture, and chocolate chips (or nuts) in every bite!
Ingredients
For The Wet Ingredients:
- 1/2 cup (100 grams) brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (125 ml) neutral-tasting oil (canola, vegetable, or grapeseed)
- 1/3 cup sour cream
- 3 eggs
- 2 teaspoons vanilla extract
- 2 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 cups (170 grams) grated zucchini (no need to squeeze out the extra liquid)
Dry Ingredients:
- 1 3/4 cups (210 grams) gluten-free measure-for-measure flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (170 grams) chocolate chips or chopped walnuts, if desired
Instructions
- Preheat The Oven & Prep The Pan. Start by preheating the oven to 350 degrees F. Line a 9×5-inch loaf pan with parchment paper. (This makes it easier to lift out later.)
- Combine Wet Ingredients. In a large bowl, combine sugar, brown sugar, oil, sour cream, eggs, vanilla, cinnamon, and nutmeg. Whisk or mix until well combined.
- Mix In Zucchini. Add the zucchini to the wet ingredients and stir to distribute the zucchini evenly.
- Add Dry Ingredients. Next, add the gluten-free flour, baking powder, baking soda, and salt to the wet ingredients. Gently stir until the flour is almost entirely mixed in (with just a few floury patches left).
- Fold In Chocolate Chips. Add the chocolate chips and stir just until the chocolate chips are evenly mixed in and there are no dry patches left. Try not to over-mix. Pour the batter into the prepared pan and smooth out on top.
- Bake 60-70 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs. (There shouldn’t be any wet or gooey batter.) After putting the zucchini bread in the oven, set a timer for 30 minutes and loosely tent the pan with foil so it doesn’t get too brown. Continue baking another 30-40 minutes, or until the bread is done.
- Cool 1 Hour. Let the zucchini bread cool 1 hour in the pan before lifting out of the pan to cool on a wire rack.
- Serve & Store. When the zucchini bread has cooled, you can cut it into individual slices. Enjoy right away or store in an airtight container at room temperature up to 2 days. Or, you can wrap the whole loaf, place it in a freezer bag and freeze up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American