The best gluten free choc chip zucchini bread

A seriously moreish snack that will have the whole family going back for seconds (and not have a clue it’s gluten, dairy and sugar free!).

Gluten free baking can be tricky, especially when you throw a soggy veg like zucchini in there. But trust me, this one is worth giving a go! And thanks to the coconut flour that soaks up any excess moisture, the texture is perfect!

It’s naturally sweetened with a banana so it’s perfect for stabilising blood sugar levels for you and suitable for little ones too (I used some dairy and refined sugar free choc chips from a bulk healthfood store but it’s only a 1/4 cup so up to you!)

PLUS – it’s full of protein and fibre so it fills you up and will keep you satisfied and powering through your afternoon.

**Also great one for meal prep – keep in airtight container in fridge for up to 5 days or wrap tightly and freeze for a couple months.

Print Recipe

Gluten Free Choc Chip Zucchini Bread

A delicious gluten, dairy and refined sugar free zucchini bread that is full of fibre and protein to fill you up. Naturally sweetened with banana it’s the perfect lunch box snack for us big people and little ones.

Ingredients

• 1½ cups almond flour
• 3 tablespoons coconut flour
• 1½ teaspoons baking soda
• 1 Tbs lemon juice
• 1/2 Tbs Vanilla Extract
• 1 cup grated zucchini (about 2 small/medium) measure after water squeezed out
• 3 eggs room temperature
• 1 medium very ripe banana mashed
• 1 tablespoon coconut oil melted
• 1/4 cup dark chocolate chips or broken up chocolate I used refined sugar/dairy free choc chips
• Optional 2-3 tablespoons maple syrup for extra sweetness

Instructions

• Preheat the oven to 180ºC and grease/line a loaf pan.
• Grate Zucchini and wrap in a clean tea towel and squeeze out excess moisture/water over sink. Don’t skip this or your bread will be soggy!
• In a large bowl combine all ingredients except chocolate chips.
• Fold in the chocolate chips.
• Pour the batter into the prepared pan, it’ll be quite thick.
• Bake for about 40-50 minutes or until a toothpick inserted into the centre comes out clean.
• Remove from oven and cool on a wire rack.
• Store in the fridge for up to 5 days or tightly wrap and freeze for a couple of months