Gluten Free Zucchini Bread

This gluten free zucchini bread is soft, fluffy, moist and loaded with chocolate chips! It is the best way to eat that healthy garden fresh vegetable. This dairy free quick bread requires only one mixing bowl and no mixer. It is delicious for a quick and easy breakfast, afternoon snack or healthier dessert!

Author: Organically Addison

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 8 slices

Calories: 390 kcal per serving

Ingredients

2 - eggs
1 tsp - vanilla extract
½ cup - avocado oil
½ tsp - lemon juice
⅓ cup - brown sugar
⅔ cup - granulated sugar
½ tsp - baking powder
½ tsp - baking soda
1 tsp - cinnamon
1 pinch - nutmeg
1 ½ cups - gluten free 1-1 flour
1 ¼ cups - zucchini
½ cup - dark chocolate chips

Instructions

First, preheat oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper that overhangs on the sides. Or, very generously spray with nonstick spray.
In a large mixing bowl, add eggs, vanilla, avocado oil and lemon juice. Stir to combine.
Add in all remaining ingredients except grated zucchini and chocolate chips. Stir until a very thick batter is formed. Note: it will have a similar consistency to thick mashed potatoes.
Then, add in grated zucchini. Stir until combined. Batter will resemble a normal quick bread batter at this point.
Fold in chocolate chips.
Add batter to lined bread pan.
Bake for 50 to 60 minutes or until a toothpick inserted comes out clean.
Finally, remove bread from oven. Allow it to cool for at least an hour before slicing and serving.

Nutrition