Gluten-Free Zucchini Bread

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There’s two simple tricks to making a gluten-free chocolate zucchini bread ultra moist, but not soggy or sunken in the middle. Don’t worry, it’s easy peasy and I’ll show you how!

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Ingredients

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Grate & blot zucchini. Then whisk together wet ingredients.

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Combine the dry ingredients well. Make sure no flour pockets remain.

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Stir in the chocolate chips. Pour into the prepared loaf pan and spread evenly. If desired, sprinkle some additional chocolate.

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Bake in loaf pan at 325ºF for 1 hour. Then let it cool in pan for 10 minutes and then on a wire rack to cool completely.

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What are some fun variations?

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Gluten-Free Double Chocolate Cookies

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Meet Melissa!

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Let's connect!

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