Name: Gluten Free Chocolate Chip Zucchini Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 80 min
Ingredients: 2 cups Almond Flour; 1 cup Grated Zucchini; 3 large Eggs; 1/4 cup Maple Syrup; 1 tsp Baking Soda; 1 tsp Ground Cinnamon; 1/2 cup Chocolate Chips

If you’ve never tried adding zucchini to baked goods, you’re in for a nice surprise. It makes everything so soft and moist without changing the flavor at all.

This gluten free chocolate chip zucchini loaf is one of my favorite things to bake. It’s simple, naturally sweet, and honestly just really good.

The base is made with almond flour, which keeps it gluten free and gives it a nice tender texture. You don’t need any special or hard to find ingredients for this one.

The chocolate chips make every slice feel like a treat, and the cinnamon adds a warm little touch in the background. It hits that sweet spot between healthy and indulgent.

Whether you eat gluten free by choice or because you need to, this loaf is something you’ll want to make again and again. Let me show you how to put it together.

Why You’ll Love This Recipe

Super Moist Texture – The grated zucchini releases just enough moisture while baking to give this loaf a perfectly soft, tender crumb. You won’t get that dry, crumbly texture that some gluten free baked goods are known for.

A Sneaky Way to Eat Vegetables – Zucchini hides so well in this loaf that even picky eaters won’t notice it’s there. The chocolate chips and cinnamon do all the talking, while the zucchini quietly adds moisture and nutrients in the background.

Naturally Sweetened with Maple Syrup – Instead of loading up on refined white sugar, this recipe uses just a quarter cup of maple syrup for sweetness. It adds a warm, rich flavor that pairs perfectly with the chocolate chips and cinnamon.

Gluten Free and Grain Free – Made with almond flour instead of wheat flour, this loaf is completely gluten free and grain free. It’s a treat you can enjoy without worrying about gluten, and it still tastes amazing.

Ingredients

2 cups Almond Flour
1 cup Grated Zucchini
3 large Eggs
1/4 cup Maple Syrup
1 tsp Baking Soda
1 tsp Ground Cinnamon
1/2 cup Chocolate Chips

How to Make

Step 1

Preheat the oven to 350F and line an 8×4 inch loaf pan with parchment paper.

Step 2

Squeeze the excess moisture out of the grated zucchini using a clean kitchen towel.

Step 3

In a bowl, whisk the eggs and maple syrup together, then stir in the squeezed zucchini.

Step 4

Add the almond flour, baking soda, and ground cinnamon, mixing until a smooth batter forms.

Step 5

Fold the chocolate chips into the batter gently.

Step 6

Pour into the prepared loaf pan and bake for 45 to 50 minutes until cooked through.

Step 7

Let the loaf rest in the pan for 15 minutes before moving it to a wire rack to cool.

Helpful Tips

Squeeze Every Bit of Water Out of the Zucchini

This is the most important step in the whole recipe. Zucchini holds a ton of water, and if that water ends up in your batter, the loaf will come out soggy and dense in the middle.

Put the grated zucchini in the center of a clean kitchen towel, wrap it up tight, and twist and squeeze over the sink until barely any liquid comes out. You want it as dry as you can possibly get it.

You’ll be surprised how much water comes out. It can be almost half the volume of the zucchini, so don’t skip this or rush through it.

Use Blanched Almond Flour

There’s a difference between almond flour and almond meal, and it matters here. Blanched almond flour is made from almonds with the skins removed, so it’s finer and lighter. Almond meal still has the skins and is much coarser.

If you use almond meal, the loaf will be heavier, grainier, and won’t hold together as nicely. For the best texture, grab a bag that says “blanched almond flour” or “super fine almond flour” on the label.

Mix the Dry Ingredients Separately First

Before you add the almond flour, baking soda, and cinnamon into the wet mixture, give them a quick whisk together in a separate bowl. This makes sure the baking soda and cinnamon are spread evenly throughout the flour.

If you dump everything in at once, you might end up with pockets of baking soda that didn’t get mixed in properly. That can leave a bitter, soapy taste in certain bites of the loaf.

Frequently Asked Questions

Do I need to squeeze the water out of the grated zucchini?

Yes, you should squeeze out as much excess moisture as possible from the grated zucchini before adding it to the batter. You can do this by placing the grated zucchini in a clean kitchen towel or cheesecloth and giving it a good squeeze over the sink.

If you skip this step, the extra water can make your loaf soggy and prevent it from baking properly in the center. It only takes a minute and makes a big difference in the final texture.