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healthy gluten free chocolate zucchini bread

Gluten-Free Chocolate Zucchini Bread

Gluten-Free | Dairy-Free


  • Coconut or olive oil spray


  • 1 cup brown rice flour
  • 1/2 cup tapioca flour or arrowroot
  • 1/2 cup plus 2 Tablespoons coconut sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon xanthan gum
  • 1/4 teaspoon sea salt


  • 1/2 cup ripe banana mashed (about 1 medium sized banana)
  • 3 large organic eggs
  • 1/3 cup avocado or grapeseed oil


  • 1 and 1/2 cups shredded zucchini strained of excess water
  • 1/2 cup vegan chocolate chips more for sprinkling on top*


  1. Preheat the oven to 375 degrees F. and generously spray a loaf pan. Place your oven rack in the center of the oven.
  2. In a large mixing bowl add all of the dry ingredients and use a whisk to combine and remove any lumps. Add the wet ingredients to a blender and blend on low until well combined. Pour the wet into the dry and switching to a wooden spoon, mix to combine.

  3. Shred the zucchini and place in a colander. Gently squeeze out any excess liquid from the zucchini before adding to the batter.

  4. Add the drained, shredded zucchini and chocolate chips to the batter and stir to combine.

  5. Bake on the middle rack for 55 - 65 minutes, or until a toothpick stuck in the center of the loaf comes out clean. Let cool for about 10 minutes before removing from pan and placing on a cooling rack. Continue to cool loaf for about 15 - 20 minutes before slicing.

  6. Store in an airtight container on the counter for 3 days or in the fridge for up to 5 – 7 days.

Recipe Notes

*I like Enjoy Life Mini Chips, or for a sugar-free option use Lily's Chocolate Chips.