Chocolate Chip Zucchini Bread (Gluten Free)

Chocolate Chip Zucchini Bread (Gluten Free)

A special ingredient is baked into this Chocolate Chip Zucchini Bread. Honey roasted peanut butter! If you have not tried it, I suggest that you do. Regular peanut butter is boring compared to this stuff. You can usually find it at those grind-your-own stations at local health food stores.

This bread is also filled with great health promoting foods, banana, zucchini, coconut oil and chia seeds. There is also a balance of sweetness with the chocolate chips. Enjoy this bread for breakfast with a side of eggs or crumble a slice over yogurt. I prefer to keep this bread refrigerated. It allows for a more dense texture.



½ cup sorghum flour

½  cup gluten free oat flour

½ cup cashew flour

¼ cup potato starch

½ cup coconut sugar

2 tablespoons chia seeds

½ teaspoon xanthan gum

½ teaspoon salt

2 teaspoons baking powder

½ teaspoon baking soda


1 egg

⅓ cup honey roasted peanut butter

¼ cup coconut oil, softened

¼ cup almond milk

1 medium banana, mashed

1 medium zucchini, grated (about 1 cup)

¼ cup semi-sweet chocolate chips plus more for topping

To make:

Preheat oven to 350℉. In a large bowl, sift together all of your dry ingredients. Gently mix until flour blend is uniform. In a medium bowl, mash banana with the back of a fork. Add peanut butter and cream together. Pour in the almond milk along with coconut oil and whisk until wet ingredients are fully combined. Fold in zucchini and ¼ cup chocolate chips. Pour batter into a greased loaf pan and sprinkle with more chocolate chips. Bake for about 25-30 minutes or until toothpick tester comes out clean.