Chocolate Chip Zucchini Bread (Vegan & Gluten-Free)

These zucchini bread slices are soft, lightly sweet, and perfectly moist without feeling heavy. Grated zucchini keeps the loaf tender, while oat flour and a handful of chocolate chips create a comforting loaf that's just sweet enough for breakfast or an afternoon treat.

This loaf is simple enough for an everyday breakfast, afternoon tea, or an easy snack to keep on hand throughout the week. It bakes into a tender crumb with warm cinnamon notes and just the right amount of natural sweetness.

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Chocolate Chip Zucchini Bread

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⏱️ Time & Prep

Prep time: 15 minutes
Bake time: 40–50 minutes
Total time: ~1 hour
Yield: 10 slices

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Ingredients

• 1 cup grated zucchini, squeezed well to remove excess water
• 1½ cups oat flour
• ¼ cup cornstarch or potato starch
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 1 tablespoon ground flaxseed
• 3 tablespoons water
• ⅓ cup mashed ripe banana or pumpkin puree
• ½ cup erythritol
• ½ cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• Dark chocolate chips (or a bit of chopped chocolate) 

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Instructions

1. Preheat the oven to 180°C (350°F). Line a small loaf pan with baking paper.
2. Stir together the ground flaxseed and water in a small bowl. Let it sit for 5 minutes until slightly thickened.
3. Grate the zucchini and squeeze out as much moisture as possible using a clean kitchen towel or paper towels.
4. In a large bowl, combine the oat flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg, and salt.
5. In another bowl, whisk together the flax mixture, mashed banana or pumpkin puree, erythritol, almond milk, vanilla extract, and lemon juice, and mix until well combined.
6. Pour the wet ingredients into the dry ingredients and gently stir until no dry flour remains.
7. Fold in the grated zucchini. Stir in the chocolate chips now.
8. Transfer the batter to the prepared loaf pan and smooth the top. Top the zucchini bread with the rest of the chocolate chips
9. Bake for 40–50 minutes, or until the loaf is golden and a toothpick inserted into the center comes out mostly clean.
10. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. Slice only after it has cooled completely for the best texture.

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Notes & Variations

• Pumpkin puree creates a slightly lighter loaf, while banana gives a sweeter flavor and softer crumb.
• Squeezing the zucchini well is the key to preventing a dense or gummy texture.
• Orange zest, extra cinnamon, or a pinch of ginger all pair beautifully with the zucchini.
• Store in an airtight container in the refrigerator for up to 4 days, or freeze individual slices for up to 3 months.

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Nutrition (per slice)

Nutrient	Portion
Calories	135 kcal
Protein	3 g
Carbs	22 g
Fiber	4 g
Fat	4 g

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