The BEST Gluten-Free Chocolate Chip Zucchini Bread

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zucchinis in fabric bag

I’ve mentioned before that I am a vegetarian. Swore off meat, fish, and chicken at the rebellious age of 18. Well, except for bacon. Just couldn’t give up the bacony goodness. So, in reality, I am a bacon eating (fraud) vegetarian. Being a vegetarian, one would think that I love, ahem, vegetables. Truth be told, I am not a huge fan. I do have my favorites, but I’m not screaming from the rooftops, “I can’t survive without Dinosaur Kale!”

That being noted, I wholeheartedly enjoy any vegetable that can (safely) be combined with chocolate. After a few noxious attempts (do NOT try chocolate covered asparagus!), I have found a lovely and prolific vegetable to marry with my need for sweets.

Chocolate Chip Zucchini Bread

3 eggs
1/2 cup canola oil
1/4 cup agave nectar
1 cup sugar (I used demerara raw cane sugar)
1 1/2 teaspoon vanilla extract
3 cups grated zucchini
1 cup brown rice flour
3/4 cup millet flour
1/4 cup sorghum flour
1/4 cup potato starch
2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon xanthan gum
1 teaspoon salt
3/4 cup mini chocolate chips

Preheat oven to 350 degrees. In a large mixing bowl, combine eggs, canola oil, agave nectar, sugar, and vanilla extract. Shred zucchini and place in a clean dishtowel. Use the dishtowel to wring out excess water (this will help prevent your bread from becoming too mushy). Stir in shredded zucchini into mixing bowl. Using a sifter, sift brown rice, millet, sorghum, and potato starch flours as well as baking soda, baking powder, xanthan gum, and salt. Add into mixing bowl. Stir until combined and then fold in mini-chocolate chips.

Divide batter into four mini-loaf pans. Bake 25 – 30 minutes (until tester inserted in the center comes out clean).

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Maureen Stanley was diagnosed with Celiac Disease in 2005. Way back before gluten-free was β€œmainstreamβ€œ. Maureen created Hold The Gluten blog and podcast in 2008 as a way to connect members of the gluten-free community across the world.


  1. That looks delicious and I’m totally trying it but with an egg replacer too. I’ll let you know how it turns out for my little allergy babe here. Thanks for sharing!

  2. omg hillarious! really, chocolate-covered asparagus doesn’t work?? i thought you were going to put bacon in the bread at first… but no! zucchini bread rocks πŸ™‚

  3. oOoOo looks like ’tis the season for making veggie + chocolate breads.

    the puffins was one cereal whose texture i could not enjoy.

    cocoa pebbles… are gf??

  4. Haha, I love your description of fraud vegetarian. It made me smile.

    I used to be like you, well minus the bacon, a vegetarian who didn’t eat much in the way of vegetables. But then came celiac, and now I eat veggies all the time. Go figure.

    I loooove zucchini bread and yours looks delicious. Chocolate covered asparagus, though? My brain exploded just trying not to think about it πŸ™‚

  5. No baking soda or baking powder for me (snif!) but this bread looks de-lish! Since my sweets are limited by this, bacon has become my junk food of choice. Thank God I’m not allergic to fat! Pork fat is my favorite fat!

  6. This looks great…I wonder if I could substitute something like Pamela’s All Purpose Flour Mix? I love your little butter star. πŸ™‚

  7. I got your email :)!

    Yum yum yum! This looks so delicious and moist. I loooove zucchini (with or without chocolate πŸ˜‰ BUT I looove it more when it’s made with chocolate…and baked up in a sweet loaf like this. I’ve gotta make this!

  8. Oh yum Zucchini bread! – I have a plethora of Zucchini growing in the garden what a perfect way to use them up! Thanks! Oh and what a great blog, I added you to my Blogroll! πŸ™‚

  9. Just made this tonight. Fantastic. Chocolate chips make it dessert-y, zucchini makes it healthy. Yum. My kids loved it. I ran out of granulated sugar and used brown for some of it. Worked fine.

  10. Must say I agree with you about bacon! Have you tried the chocolate covered bacon in Pamela’s pancakes. Yummy! I have a friend that is also vegetarian except she will eat lamb! I just don’t tell anyone the vegetarian part as I am just a picky eater and I hate meat. Not the political reason for being vegetarian, just can’t stand the texture. Ughhh! The recipe looks delish and I must try it soon!! Thanks!

  11. Made this and LOVED it!! I actually didn’t use the sugar. I used the agave, and part xylitol and part chicory root for sweetener and I used melted coconut oil instead of canola. It is moist, delish, and EVERYONE loves it, even my picky children and husband! Will DEFINITELY make this again and add nuts and other yummy add ons next time! Thanks!!

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