on a sunday, let’s make some Vegan and Gluten-Free Chocolate Chip Zucchini Bread because that’s the best way to get rid of the sunday scaries! you won’t believe this recipe is both vegan and gluten-free. it’s so delicious, dense, fudgy, soft and somewhat fluffy all at the same time!
if you’re going to spend your sunday baking, give Vegan and Gluten-Free Chocolate Chip Zucchini Bread a try. i can’t think of an easier recipe to make.
plus, this one even has some hidden veggies in it, which is so cool.
you don’t taste the zucchini at all, it just adds nutritional value and makes the bread more moist. oops, i said it.
the bread bakes in the oven for one hour and it’s best served warm.
may i suggest adding some vegan salted butter because hello is there a better way to do it?!
the base is made with gluten free baking flour. i used bob’s red mill gluten free 1:1 baking flour and it’s found at most grocery stores from what i can see.
the recipe has been formulated only with this flour, so it’s what i recommend if possible.
you can totally use something else, but i can’t guarantee the recipe will turn out exactly the same!
additionally, there is tapioca flour in this recipe, which really makes the bread more firm and less soggy.
you can use arrowroot powder or cornstarch if you don’t have tapioca flour.
it’s important that you drain the excess water from the zucchini by the way!
you can take a cheese cloth or whatever you have on hand and squeeze out the majority of the water. the more you get rid of the better!
we don’t want any soggy zucchini bread after all. the chocolate chips are my favorite part here to be honest.
the chocolate chips just make the bread but it’s so important the bread itself has good flavor.
that’s where vanilla extract comes in and coconut sugar is what i used to sweeten. it gives the bread great flavor too.
here’s everything you need to make Vegan and Gluten-Free Chocolate Chip Zucchini Bread
gluten free 1:1 baking flour
runny tahini (make sure it’s runny)
apple cider vinegar
dairy free milk
if you love my Vegan and Gluten-Free Chocolate Chip Zucchini Bread, try these other recipes from my blog
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Vegan and Gluten-Free Chocolate Chip Zucchini BreadCourse: Breads, Breakfast, DessertsDifficulty: Easy
6-8 servings depending on slice size
2 cups gluten-free 1:1 baking flour
1/4 cup tapioca flour
1 tsp baking powder
1 tsp baking soda
2/3 cup coconut sugar
1 tbsp apple cider vinegar
1 tbsp vanilla extract
1/3 cup very runny tahini (soom, sprouts)
1 cup dairy free milk
1 cup packed down grated zucchini (used my food processor)
1/2 cup dairy free chocolate chips
- preheat the oven to 350 degrees.
- get rid of excess water from the zucchini by using a cheesecloth. mix the batter ingredients together and then fold in the zucchini and chocolate chips.
- add to a bread loaf pan and bake at 350 degrees for 1 hour.
- cool down completely before cutting into the bread. store in the fridge or freezer in an airtight container and enjoy!