clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
slices of gluten-free chocolate chip zucchini bread

Gluten-Free Zucchini Bread

  • Author: Emily Dixon, One Lovely Life
  • Total Time: 1 hour 25 minutes
  • Yield: 1 loaf 1x
  • Diet: Gluten Free


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!



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


  1. 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.)
  2. 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.
  3. Mix In Zucchini. Add the zucchini to the wet ingredients and stir to distribute the zucchini evenly.
  4. 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).
  5. 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.
  6. 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.
  7. 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. 
  8. 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 an freezer bag and freeze up to 1 month. 
  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: gluten-free zucchini bread recipe, gluten-free chocolate chip zucchini bread,

Recipe Card powered byTasty Recipes