Gluten Free Zucchini Bread is a one bowl recipe that is bursting with sweet cinnamon, zucchini, and chocolate chips. Vegan.
Zucchini season is nearly upon us! Whether your garden is overflowing, you loaded up at the grocery store, or your neighbors are handing off their garden surplus, summer's favorite veggie abounds this time of year!
Which leaves us with the question: What do we do with ALL of this zucchini?!
My current favorite answer - Gluten Free Zucchini Bread.
This bread is perfectly sweet with a soft texture and loads of melty chocolate chips. It is flavored with sweet cinnamon and fresh zucchini. The edges are caramelized and the center is slightly under done creating that perfect gooey texture.
Reasons to love this recipe:
- One bowl! All the ingredients get mixed together in one bowl for effortless zucchini bread.
- The sweetest way to use extra zucchini!
- Sneaky veggies are always a win!
- It is also vegan and naturally sweetened!
Ingredients in gluten free zucchini bread:
- Applesauce - adds moisture and helps to bind the bread together without eggs.
- Maple syrup
- Coconut sugar
- Avocado oil - or another neutral oil that is liquid at room temperature
- Baking powder
- Cinnamon - for a nice touch of warmth
- Almond flour
- Gluten Free flour - we've tested this recipe with both Bob's Red Mill 1 to 1 blend and Jovial Gluten Free Pastry Flour Blend with great results!
- Zucchini
- Chocolate chips - optional, but are they really optional?
How do you make gluten free zucchini bread?
This simple one bowl recipe makes the process a breeze!
Start by preparing your loaf pan. Line it with parchment - I take one of these pre-cut sheets and fold it in half. So easy! And preheat the oven to 350 degrees.
Add the applesauce, maple, coconut sugar, avo oil, baking powder and cinnamon to a bowl. Whisk to combine.
Next up, add in the almond flour and gluten free flour blend. Stir to combine. Add in the zucchini and chips and stir.
Scoop the batter into your pan, it will be quite thick, and smooth the top with your spatula. Place a few chocolate chips on top and bake for 55-65 minutes. You'll know the bread is done when the edges just start to pull away from the side, it is golden brown and the top is firm to the touch - not doughy.
Remove from the oven and let it cool in the pan for 10 minutes. Use the parchment to lift it out of the pan and transfer it to a wire rack to cool completely.
What gluten free flour is best in quick breads?
My all time favorite gluten free flour blend is Bob's Red Mill 1 to 1 blend. We have also tested this recipe with Jovial Gluten Free Pastry Flour Blend and had great results! The Jovial has a very subtle gritty texture, but is otherwise delicious! And I love that it is free of starch - a rarity among GF flour blends.
More delicious quick breads to try:
- Gluten Free Chocolate Chip Banana Bread
- GF Pumpkin Bread
- Gluten Free Orange Poppyseed Bread
- Double Chocolate Banana Bread Muffins
- Gluten Free Blueberry Muffins
- GF Morning Glory Muffins
- Gluten Free Banana Oat Muffins
- Fudgy Gluten Free Chocolate Muffins
One Bowl Gluten Free Zucchini Bread
- Prep Time: 15 minutes
- Cook Time: 55
- Total Time: 1 hour 10 minutes
- Yield: 12 slices 1x
- Category: Sweet Things
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Gluten Free Zucchini Bread is a one bowl recipe that is bursting with sweet cinnamon, zucchini, and chocolate chips. Vegan.
Ingredients
- 1 scant cup unsweetened applesauce (I use 2 of the prepackaged cups and it's the perfect amount)
- ½ cup maple syrup
- ⅓ cup coconut sugar
- ¼ cup avocado oil
- 1 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- 1 ¼ cups almond flour
- 1 ¼ cups gluten free flour blend (use Bob's Red Mill Gluten Free 1 to 1 Blend or Jovial Gluten Free Pastry Flour Blend for best results)
- 1 cup grated zucchini
- ½ cup chocolate chips, optional
Instructions
- Preheat the oven to 350 degrees. Line a loaf pan with parchment paper, so that it hangs over the edges of the pan creating a sling that we will use to lift the cooked bread out of the pan.
- Place the grated zucchini between two paper towels. Press to remove excess moisture.
- Whisk together the applesauce, maple, coconut sugar, avocado oil, baking powder, and cinnamon in a large bowl.
- Add in the almond flour and gluten free flour. Stir to combine.
- Fold the zucchini and chocolate chips into the batter.
- Scoop the batter into your pan, it will be quite thick, and smooth the top with your spatula. Place a few chocolate chips on top and bake for 55-65 minutes. You'll know the bread is done when the edges just start to pull away from the side, it is golden brown and the top is firm to the touch - not doughy.
- Remove from the oven and let it cool in the pan for 10 minutes. Use the parchment to lift it out of the pan and transfer it to a wire rack to cool completely.
Nutrition
- Serving Size: 1/12 recipe (with chocolate chips)
- Calories: 366
- Sugar: 16g
- Sodium: 15mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 6g
Looks delicious, but I can't have almond flour. Is there a substitute, maybe rice flour?
Hi Paula! For the recipe to work, you will want to substitute another nut flour like cashew flour or hazelnut flour. You can purchase these flours online or you can add the nuts to the food processor and pulse until the are ground down to a flour consistency. Please let me know if you have any other questions. Happy baking!