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sliced chocolate chip bread on parchment paper
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5 from 1 vote

Gluten Free Zucchini Bread

Learn how to make the BEST Gluten Free Zucchini Bread recipe! It's made with coconut flour, does NOT require xanthan gum and is filled with chocolate chips (and of course zucchini).
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Breakfast, Snack
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: coconut flour zucchini bread, gluten free zucchini bread, paleo zucchini bread
Servings: 10 slices
Calories: 212kcal
Author: Erin


  • 5 eggs
  • 1/2 cup maple syrup
  • 1/3 cup almond butter or cashew butter see notes
  • 1 cup shredded zucchini moisture squeezed out
  • 1/2 cup chocolate chips
  • 3/4 cup coconut flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt


  • Preheat oven to 325°. Line an 8x4 bread pan with parchment paper and set aside.
  • In a large bowl, whisk the eggs, syrup and nut butter together. Then, shred the zucchini overtop of 1-2 paper towels and squeeze the moisture out of it, then transfer the zucchini to the bowl with the wet ingredients.
  • Next, add the chocolate chips to that same bowl and stir to combine.
  • In a separate bowl, stir the coconut flour, baking powder, baking soda, cinnamon, and salt together, then pour the dry ingredients into the wet ingredients and use a rubber spatula to gently fold them together, being careful not to over-mix.
  • Pour the batter into your prepared bread pan, then sprinkle the top with extra chocolate chips (optional). Bake the bread for 50-60 minutes, or until a toothpick comes out clean. Leave the bread in the pan for 10 minutes before carefully inverting it onto a cooling rack. Wait until the bread as cooled before slicing it (since it's gluten free, it's a little more delicate and it might fall apart if you cut it too soon). Enjoy!


*Calories are per slice and are an estimation 
*If you have a nut allergy, I recommend using tahini or sunflower seed butter instead of almond butter. 
*Do NOT over-mix the batter -- coconut flour is very delicate, and if you over-mix it the batter and therefore the bread will be too dry. 
*Don't love chocolate chips? Try adding raisins or chopped walnuts instead. 
Storage: wrap bread in plastic wrap and store it at room temperature for up to 3 days; or, wrap tightly in foil then place in a freezer-safe bag and store it in the freezer for 2-3 months


Calories: 212kcal | Carbohydrates: 25g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 358mg | Potassium: 162mg | Fiber: 4g | Sugar: 17g | Vitamin A: 164IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 1mg