I recently did a poll on my Instagram asking what recipes everyone would like to see in September, and I got SO MANY messages saying zucchini bread. TBH, zucchini bread has never been in my repertoire before. I've actually never even had zucchini bread before developing this recipe. I think the name just turns me off...vegetables in a sweet bread? No thanks. Well, I was WRONG. This white chocolate zucchini bread is absolutely delicious and totally gluten-free!
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
The shredded zucchini makes the bread ultra moist and soft while the white chocolate chips give it that extra something special. And, this zucchini bread is recipe is a snap to make. Seriously, you only need one bowl, a spatula, and a loaf pan. I mean, what's better than a one-bowl recipe??
If you're looking for other quick bread recipes, you gotta check out my cinnamon swirl bread and my no-knead 4 ingredient sandwich bread.
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Ingredients
This recipe calls for easy-to-find ingredients.
- Gluten-Free Flour: I use King Arthur's Gluten-Free Flour in this recipe.
- Ground spices: cinnamon, ginger, and cardamom
- Baking powder
- Baking soda
- Salt
- Unsalted butter: melted and cooled
- Granulated sugar
- Eggs: just use one egg for this recipe.
- Vanilla extract
- Fresh Zucchini: shredded and blotted with a paper towel.
- White chocolate chips: I use Guittard white chocolate chips.
See recipe card for quantities.
Instructions
Preheat the oven to 350 degrees and line a loaf pan with parchment paper.
Shred the zucchini using a box grater or kitchen-aid grating attachment. Blot the shredded zucchini with a paper towel and set it aside.
Mix the egg, granulated sugar, and melted butter together in a large mixing bowl using a spatula.
Add the shredded zucchini, ground spices, and vanilla extract into the wet ingredients. Mix until combined.
Gently fold in the flour, baking soda, baking powder, and salt until there are no lumps or pockets of flour.
Add chocolate chips and gently fold again.
Pour the batter into the loaf pan and use a spatula to evenly distribute the batter.
Bake in the oven at 350 degrees for 45-50 minutes or until a toothpick comes out clean from the center.
Hint: loaf pan liners are an awesome way to easily line loaf pans. Find some great options HERE.
The Gluten-Free Flour I Use for Zucchini Bread
I use King Arthur's Gluten Free flour; however, Cup4Cup also works well in this recipe. Please note that Cup4Cup does contain dairy so if you're avoiding dairy don't use Cup4Cup. Bob's Red Mill doesn't always react the same way as these two other flours, so I would recommend not using Bob's Red Mill for this recipe.
Substitutions
- White Chocolate Chips - you can omit these completely or use any other chocolate chips you have.
Variations
- Dark Chocolate - use dark chocolate chips instead of white chocolate chips.
- Nutty - add ¼ cup chopped nuts to the batter before baking.
See this cinnamon bread recipe on my site HERE.
Equipment
- Loaf pan liners - are great for lining the loaf pans easily.
- Loaf pan - a must-have for making zucchini bread. I love the brand Happiels -- I connected with the founder from Instagram and Foodtography School.
- Glass bowl set - this is my favorite set that I use all the time.
- Spatula - a great way to mix the batter.
Storage
Store the gluten-free zucchini bread in an airtight container at room temperature for up to five days. To freeze, wrap in a freezer-safe zip lock bag and freeze for up to three months. To defrost, let set at room temperature until defrosted.
Top tip
Make sure to blot the grated zucchini with a towel to remove some of the moisture before mixing it into the batter.
White Chocolate Zucchini Bread (gluten-free)
Ingredients
- 1 ½ cups gluten-free flour
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon cardamom
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup zucchini shredded
- ½ cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees and line a loaf pan with parchment paper.
- Shred the zucchini using a box grater or kitchen-aid grating attachment. Blot the shredded zucchini with a paper towel and set it aside.
- Mix the egg, granulated sugar, and melted butter together in a large mixing bowl using a spatula.
- Add the shredded zucchini, ground spices, and vanilla extract into the wet ingredients. Mix until combined.
- Gently fold in the flour, baking soda, baking powder, and salt until there are no lumps or pockets of flour.
- Add chocolate chips and gently fold again.
- Pour the batter into the loaf pan and use a spatula to evenly distribute the batter.
- Bake in the oven at 350 degrees for 45-50 minutes or until a toothpick comes out clean from the center.
Notes
FAQ
Yes, you totally can! To freeze, wrap in a freezer-safe zip lock bag and freeze for up to three months. To defrost, let set at room temperature until defrosted.
The tricky part about using regular flour for gluten-free recipes is that sometimes the measurements are off. Gluten-free flour tends to absorb more moisture, so most recipes account for that. If you use regular flour, the recipe may turn out a little bit too moist.
It's different because it's gluten-free AND because it contains warm, fall-like spices like cinnamon, cardamom, and ginger. It seriously smells and tastes like fall!!!
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
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