Chocolate Chip Zucchini Bread – it’s the recipe you’ve been waiting for! This bread is vegan, gluten-free & nut-free PLUS down right deliciously addicting!
The other day I purchased a couple really nice looking zucchini squash with the intention of turning them into pasta with my spiral maker. As you can probably guess from the photo above, I opted for using them to make bread instead. Sure the pasta would have been a whole lot healthier, but it wouldn’t satisfy our sweet tooth nearly as well.
I’ve actually been making this recipe for years, but it’s been revised a few times to fit our changing food restrictions. It went from dairy, egg & nut-free, to vegan and over the last few years, I started making it gluten-free too. Although Xander’s allergies do not require the removal of gluten, my daughter’s belly benefits from being gluten-free. And since this is one of our favorite recipes, I HAD to share it with you all!
I’m actually eating some right now with my coffee while I’m writing this!
Doesn’t it look yummy?
Watch how easy this zucchini bread is to make.
If you give these a try, let me know by leaving a comment and rating the recipe! Itβs super helpful to know what you think. And while youβre at it, take a picture and tag it #allergylicious on Instagram so I can see! I love seeing your creations.
Your Recipe Below:
Zucchini Bread worth Making
You can't go wrong with Zucchini Bread, especially when its allergy-friendly and Vegan. No dairy, eggs or nuts, just AMAZING
Ingredients
- 6 TB. Ground Flax Meal whisked into 1/2 C. +1 TB. warm water (set aside)
- 1/2 C. Coconut Oil, melted (or vegetable oil)
- 1/2 C. Natural Applesauce
- 2 C. Light Brown SugarΒ
- 1 tsp. Vanilla Extract
- 2 1/2 C. Grated Zucchini (approx 3 medium)
- 3 C. Gluten Free Flour (1-to-1 mix)
- 1 tsp. Salt
- 2 tsp. Baking Soda
- 2 tsp. Baking Powder
- 1 TB. Cinnamon
- 2 tsp. Nutmeg
- 1 C. Dairy Free Chocolate Chips (optional but recommended)
Instructions
- Preheat oven to 350.
- Grease and lightly flour 2, 8x4” loaf pans.
- Wash & Grate zucchini. Set in a colander over bowl and lightly press to remove some of its water. Set aside.
- With a paddle attachment, blend together flax mix, oil, applesauce, sugar and vanilla. Add in zucchini until well combined.
- In a separate bowl, sift together flour, salt, baking soda and powder, cinnamon and nutmeg. Add into wet mixture and blend until evenly combined.
- If using chocolate chips, fold in at this time.
- Divide batter, evenly between pans.
- Bake for approximately 45 minutes until center comes out clean.
- Cool on rack in pan before slicing.
Notes
*If using All-Purpose Gluten-free Flour be sure to add 1 teaspoon Xanthum Gum.Β
**Can use regular All-purpose Flour in place of GF flour.Β DO NOT include Xanthum Gum.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 309Total Fat: 11gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 373mgCarbohydrates: 50gFiber: 3gSugar: 29gProtein: 4g
Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.
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Hello..made this and seems soft but has really odd metalic type flavor..I’m thinking soda overload? Is the 2TB a misprint? I interpreted that as Tablespoons. Knew it seemed like a lot but maybe not? Let me know
Oh darn Rhonda, I am so sorry it has a metallic flavor to it. And yes, you are so right on the misprint. You did read it correctly, but I wrote it wrong. The correction has been made.
Hi Nicole! I recently tried this recipe, and I loved it; however, it turned out super super moist/oily. For the flour, I used 2/3 almond flour and 1/3 cassava flour. I followed the rest of the ingredients and baked it as the recipe said. It almost seemed not cooked through, but I was afraid to leave it in longer because I didn’t want it to burn. Do you have any suggestions or thoughts about this? Thanks so much for this recipe!
Hey Hannah, I wish I could tell you it was as simple as swapping almond flour & cassava at a 1:1 ratio, but I haven’t found it to be that easy. Almond flour is basically ground nuts, full of fat and moisture, and not nearly as powdery, fine and dry as wheat flour. And because the grain is larger too, it can leach out the oils or butter, or not rise properly. Which I am assuming contributed to the extra oily results. I’ve had a few mishaps while trying to bake with cassava flour, especially with loaf cakes. They tend to come out over-baked on the outside, while remaining underdone and gummy in the center. Here are my thoughts on where you can start if you’d like to use a combo of these 2 flours: *Increase the “egg”, decrease the fat. *OR, just start with a smaller amount of almond flour and use more cassava flour. I would start with 1/4 cup almond flour and also remove 1 tablespoon of the oil. Hope that helps a little. I’d love to hear how you made those flours work in this recipe.
I have never used Flax Meal yet as I’m new to baking without eggs, but I need to for my toddler now. How many eggs are you replacing with the 6 Tbsp of Flax Meal? Since I don’t have Flax Meal on hand right now I was going to attempt with another substitute possibly… Thanks for your response.
Hi Sarah, flax eggs aren’t exactly a 1:1 substitution, because it just doesn’t bind and stiffen like a regular egg would, plus this is doing double duty since this recipe is also gluten-free. BUT, if I were to use a chia egg, I’d start with 1/4 cup ground chia added to 3/4 cup warm water and let sit. I haven’t tried a substitute like Ener_g or Bob’s with this, but I’d base it off of 4 eggs. I’d love to know what you used and how it turned out for you. If you know your oven doesn’t cook even, then I’d bake 1 loaf at a time. I always have 1 sunken loaf if I put them in together.
Would coconut or maple sugar work instead of brown sugar? This looks delicious. Thanks!
Yes, either of those should work just fine. Come back and let me know.
Curious as if we have to use the stand mixer? I have a very old and cheap hand mixer. Is that ok to use or the texture of the bread will be compromised?
That should be just fine without compromising texture.