Gluten-free zucchini bread with chocolate chips and walnuts

Gluten-free baking has become increasingly popular, whether due to dietary restrictions or a desire for healthier alternatives. This gluten-free zucchini bread recipe offers a delicious way to enjoy a classic baked good while accommodating gluten-sensitive individuals.

Region and History

Zucchini bread originated in the United States, likely as a way to utilize excess zucchini from summer gardens. While traditional zucchini bread recipes often contain wheat flour, this gluten-free version caters to those with gluten intolerances or dietary preferences.


Dry Ingredients:

  • 2 cups gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Wet Ingredients:

  • 2 large eggs
  • 1/2 cup coconut oil, melted (or vegetable oil)
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini (about 1 medium zucchini), squeezed to remove excess moisture


  • 1/2 cup chocolate chips
  • 1/2 cup chopped walnuts

Cooking Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
  3. Mix the Wet Ingredients: In another bowl, beat the eggs, coconut oil, granulated sugar, and vanilla extract until smooth and creamy.
  4. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the shredded zucchini, chocolate chips, and chopped walnuts until evenly distributed throughout the batter.
  5. Bake the Bread: Pour the batter into the prepared loaf pan and spread it out evenly. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool and Serve: Allow the zucchini bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and serve as desired.


Can I use regular all-purpose flour instead of gluten-free flour?

Yes, you can substitute regular all-purpose flour for the gluten-free flour in this recipe if you do not need to make it gluten-free.

Can I omit the chocolate chips and walnuts?

Absolutely! Feel free to customize the mix-ins based on your preferences or dietary restrictions.

How should I store leftover zucchini bread?

Store leftover zucchini bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze individual slices for longer storage.

Can I use vegetable oil instead of coconut oil?

Yes, you can use vegetable oil or any other neutral-flavored oil as a substitute for coconut oil in this recipe.


Indulge in the irresistible combination of gluten-free zucchini bread, chocolate chips, and walnuts with this easy-to-follow recipe. Whether enjoyed for breakfast, as a snack, or as a dessert, this moist and flavorful bread is sure to delight your taste buds while accommodating dietary needs.

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