Chocolate Chip Zucchini Bread
This gluten-free Chocolate Chip Zucchini Bread comes together quickly and is the perfect way to sneak some extra vegetables into your day.
I love a good “healthier” treat and in the spirit of my grandma, anything that has vegetables or fruit in it is deemed healthy. She lived to be 94 so it’s hard to argue with her logic. Even if you don’t like zucchini, you should give this Chocolate Chip Zucchini Bread a try…you won’t even know that there’s zucchini in it!
Chocolate Chip Zucchini Bread Recipe
Makes: 1 loaf
- 2 cups gluten-free flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature (see "notes" for dairy-free substitutions)
- 2 ounces cream cheese, softened (use Kite Hill for dairy free)
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups shredded zucchini, excess water squeezed out
- 1 cup dark chocolate chips
- Preheat oven to 350°F
- In a medium-sized bowl, mix together flour, baking soda, baking powder, and salt.
- In another medium bowl, add the cream cheese, butter, and Vanilla and mix until fully combined and creamy (you can use a hand mixer if desired).
- Add the sugar and mix until combined, then mix in the eggs.
- Add the flour to the butter mixture, slowly (1/2 cup at a time) and mix well.
- Stir in the zucchini and chocolate chip until well combined.
- Line a loaf pan with parchment or grease with coconut oil, fill pan with batter. Bake for 55-60 minutes, until the top is browned and a toothpick inserted into the center of the loaf comes out clean.
- Remove loaf from oven and let cool, then slice and serve.
- Use melted coconut oil or olive oil as a dairy-free substitute for butter if needed. These substitutions will change the texture of the final product slightly.
- You can use any type of granulated sugar you have on hand. Coconut sugar or half white sugar and half brown sugar are great options.
Full disclosure, I probably used close to double the amount of chocolate chips (actually chocolate chunks in this case because that’s what I found at the store), which might negate any of the health benefits of the zucchini. This is my favorite brand of chocolate chips for baking (they get just the right amount of melty).
This recipe would also be delicious if you added a handful or two of walnuts.
What I love most about this Chocolate Chip Zucchini Bread is that it’s got the perfect texture. Gluten-free baking can be tricky and I found that a lot of baked goods tend to come out dry. The key to getting the prefect texture and amount of moisture in your gluten-free baked goods is making sure to use a little extra fat. That’s why I used butter and cream cheese. It gives this bread the perfect texture and amount of moisture.
Be sure to save this recipe for the middle of summer when your kitchen is overflowing with zucchini and you’re tired of finding places to stash zucchini in food!