Chocolate Chip Zucchini Bread

Prep Time 00:15 Cook Time 00:50 Total Time 1:05 Serves 8


  • 2 cups gluten free flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 cup unsalted butter, room temperature
  • 2 ounces cream cheese, softened (may use Kite Hill for gluten free)
  • 1 1/2 cups coconut sugar
  • 2 teaspoons vanilla extract
  • 5 large eggs
  • 1 cup shredded zucchini, squeezed of excess water
  • 1 cup chocolate chips


  1. Preheat the oven to 350 F. 
  2. In a medium sized bowl, whisk together the flour, baking powder, and sea salt.
  3. Add the butter, cream cheese, and vanilla extract to a large bowl. Beat with an electric mixer for 1-2 minutes until fully combined and fluffy.
  4. Add the coconut sugar to the bowl and mix for an additional minute, then beat in the eggs. 
  5. Add the flour mixture to the butter mixture 1/2 cup at a time, mixing thoroughly. 
  6. Stir in the zucchini and chocolate chips until fully combined.
  7. Line a loaf pan with parchment paper, or grease with butter, then fill with the batter. Bake for 50-55 minutes, until the top is browned and a toothpick inserted into the middle of the loaf comes out clean.
  8. Let the bread cool for at least one hour, then slice and serve!


Recipe Notes

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