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Chocolate chip zucchini bread - Dr. Axe

Gluten-Free Chocolate Chip Zucchini Bread Recipe

  • Author: Dr. Axe
  • Total Time: 1 hour
  • Yield: 8 1x
  • Diet: Gluten Free


This chocolate chip zucchini bread is a simple to make, gluten-free and lacks any refined sugar, giving you boost in antioxidants.


  • 3/4 cup almond meal
  • 1 cup cassava flour
  • 1/2 cup oat flour
  • 1/2 cup coconut sugar
  • 3/41 cup organic, dark chocolate chips
  • 2 cups grated zucchini (about 2 medium zucchini)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 cup melted coconut oil
  • 3 eggs
  • dash of salt


  1. Preheat oven to 300 degrees F.
  2. Line a loaf pan with parchment paper and set aside.
  3. Line a large bowl with cheesecloth, allowing cloth to fall over the sides.
  4. Grate zucchini into the bowl containing the cloth.
  5. Wrap zucchini in cloth and squeeze any excess water out into the bowl.
  6. Add the first five ingredients in large bowl. Whisk until well incorporated and set aside.
  7. Whisk the last seven ingredients until well combined and then add the wet ingredients to the dry, mixing evenly.
  8. Pour mixture into loaf pan and bake for 50 minutes.
  9. Let stand for 10 minutes before serving.


  • If you don’t have coconut sugar handy, you can use other natural sweeteners like monk fruit.
  • To make this vegan, you can use an egg replacement.
  • Prep Time: 10 min
  • Cook Time: 50 min
  • Category: Desserts
  • Method: Baking
  • Cuisine: American


  • Serving Size: 133g
  • Calories: 312
  • Sugar: 13.1g
  • Sodium: 138mg
  • Fat: 18.3g
  • Saturated Fat: 11.8g
  • Unsaturated Fat: 6.5g
  • Trans Fat: 0g
  • Carbohydrates: 31.9g
  • Fiber: 3.7g
  • Protein: 5.7g
  • Cholesterol: 62mg

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