Chocolate Chip Gluten Free Zucchini Loaf

This zucchini loaf is soft, tender and perfectly sweet! This loaf is full of wholesome goodness. I used a mix of brown rice flour and oat flour (ground up rolled oats). Brown rice flour yields very soft baked goods so that’s why I paired it with heartier flour, oat flour, to help keep its form and structure. You can always use a ready-made gluten-free flour blend or use whole wheat flour if you would like. Tip: make sure you let the loaf cool completely once its done baking, it’s hard I know! But the longer the loaf cools the fluffier and tender it becomes. The combination of walnuts and chocolate is absolutely delicious. Hope you enjoy it!

Print Recipe
Chocolate Chip Gluten-Free Zucchini Loaf
A soft and fluffy zucchini loaf that is kid-approved!
Course Dessert, Sides, Snack
Prep Time 10 minutes
Cook Time 55 minutes
Servings
loaf
Ingredients
Course Dessert, Sides, Snack
Prep Time 10 minutes
Cook Time 55 minutes
Servings
loaf
Ingredients
Instructions
  1. Preheat oven to 350 F and coat a 9x5 inch loaf pan with coconut oil or oil of choice
  2. Make oat flour using a powerful blender, I used the Nutribullet - measure 1 cup after oats have been grounded into flour.
  3. Combine flours, hemp hearts, baking powder, baking soda, cinnamon, and salt in a bowl.
  4. In a separate bowl whisk eggs, maple syrup, milk, oil and vanilla in a large bowl.
  5. Use the Nutribullet to shred zucchini and add shredded zucchini to the wet ingredients.
  6. Stir in the dry ingredients into the wet ingredients and gently fold until everything is combined. Add in chocolate chips and walnuts (if using).
  7. Transfer the batter into the loaf pan, sprinkle with 1 tsp of rolled oats. Bake for 50-55 minutes. Or until a toothpick inserted in the center comes out clean.
  8. Let cool before slicing. Enjoy!
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