This truly is the best Gluten-Free Zucchini Bread.

We’re all swimming in summer squash right now, so why not turn them into an easy, gluten-free, one-bowl loaf of zucchini goodness? Filled with chocolate flavor, super moist, and made with naturally gluten-free almond flour, this zucchini bread is a heavenly way to use an abundance of summer zucchini.

Let’s talk zucchini! Also known as courgette, zucchini is a summer squash in the Cucurbitaceae plant family, alongside melons, spaghetti squash, and cucumbers. Ranging in color from deep dark green to bright yellow, zucchini grow abundantly in the summertime, peaking in July and August.

Zucchini contain numerous vitamins and minerals, as well as fiber and antioxidants. One cup of zucchini contains:

Vitamin A: 40% of the Reference Daily Intake (RDI)
Manganese: 16% of the RDI
Vitamin C: 14% of the RDI
Potassium: 13% of the RDI
Magnesium: 10% of the RDI
Vitamin K: 9% of the RDI
Folate: 8% of the RDI
Copper: 8% of the RDI
Phosphorus: 7% of the RDI
Vitamin B6: 7% of the RDI
Thiamine: 5% of the RDI

I mean look at those zucchini flakes and studs of chocolate chips. Enjoy!

Best Gluten-Free Zucchini Bread

Yields 1 loaf

Prep time: 10 minutes
Cook time: 55 minutes

Ingredients:

¼ cup plain full fat yogurt (substitute full fat plain coconut yogurt to make dairy-free)
2 eggs
¼ cup maple syrup
½ cup almond butter
1 teaspoon vanilla extract
1 ¾ cup shredded zucchini, then drained and squeezed (about 2 medium sized zucchini)
1 cup fine almond flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon sea salt
Pinch cardamom
2 Tablespoons coconut sugar
½ cup dark chocolate chips, plus a handful to garnish loaf
½ cup walnuts, roughly chopped, to garnish loaf

Directions:

1. Preheat oven to 350 degrees Fahrenheit and prep a loaf tin with parchment paper.

2. Add yogurt, eggs, maple syrup, and vanilla extract to a large bowl. Whisk well to combine. Fold in shredded zucchini.

3. Add almond flour, baking soda, cinnamon sea salt, cardamom, and coconut sugar. Stir to combine, being careful not to over-stir. Fold in chocolate chips.

4. Pour zucchini bread batter into prepared loaf pan. Sprinkle a handful of chocolate chips and chopped walnuts on top.

5. Bake loaf for 55-60 minutes, or until toothpick inserted in center of loaf comes out clean.

6. Let loaf cool in loaf tin for 30 minutes before removing and slicing. Enjoy!