Chocolate Chip and Raspberry Walnut Gluten Free Zucchini Bread


We recently had dear friends staying with us who have gluten intolerance and they taught me how to bake with gluten free flour blends. Very exciting! I go off wheat from time to time and with so many people developing sensitivities to gluten, it’s good to have a baking alternative.


I’ve made nut butter gluten free breads before, but they tend to be very dense (albeit delicious). Using a blend of sorghum and tapioca flours with xanthan gum resulted in a light, tender, amazingly scrumptious bread much like what a traditional zucchini bread would be.


I doubled this recipe and added chocolate chips to one loaf and raspberries and walnuts to the other. The chocolate chips sunk a bit, but didn’t affect the hold and texture of the bread. I may use more raspberries next time, but didn’t want to add too many and make the bread too moist. Good reasons to experiment. I think a peach and pecan version would be delightful!


Chocolate Chip and Raspberry Walnut Gluten Free Zucchini Bread

Adapted from Gluten Free Goddess

1 rounded cup of fresh, grated zucchini (I partially peel my zukes, in stripes)
1 cup sorghum flour
1/2 cup tapioca starch (also called tapioca flour)
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp xanthan gum
1/2 tsp salt
2 tsp cinnamon
1/4 tsp cloves
3/4 cup brown sugar
1/3 cup light olive oil or coconut oil
2 eggs
1/4 cup milk
1 tsp lemon juice
1 Tbs vanilla
1/2 – 1 cup chocolate chips, raspberries, walnuts, or other berries and nuts (optional)


Butter a 9×5″ loaf pan and line with a strip of parchment to create a sling for easy removal. Butter the parchment lightly. Set aside. Preheat oven to 350 degrees.

In a large mixing bowl, whisk together the sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, salt, cloves, and cinnamon. Add in the brown sugar.

Add the oil, lemon juice, eggs, and milk. Beat to combine and continue to beat on medium high until the batter is smooth, about two minutes.

Add the shredded zucchini and stir by hand to combine. If you are adding nuts or berries or chocolate, stir them in to distribute. (I made two loaves and used 1 cup of chocolate chips in one loaf and 1/2 cup raspberries with 1/2 cup chopped walnuts in the other.)

Scoop and scrape the batter into the prepared loaf pan and using a silicone spatula, even out the top.

Bake in the center of a preheated oven until the top is golden and firm, yet gives a bit when lightly touched. It should feel slightly springy. This may take anywhere from 60 to 80 minutes. Test with a wooden toothpick, which should come out of the loaf without any crumbs or batter. Let cool in the pan for 10 minutes then remove with the parchment sling onto a wire rack and cool completely before slicing and eating. Good luck with that.


Banana Coconut Bread (Gluten Free, Nut Free, Refined Sugar Free)

I finished reading It Starts With Food today and am thrilled with the impact it’s had on my choices thus far. I’m considering doing the Whole30 in September since I have done so well without grain and cutting off the Sugar Dragon.

I ran 8 miles on Saturday and though I ate a massive breakfast an hour before my run, by the time I was done, I was hungry and my body was begging for some carbs to make up for the 1 1/2 hr+ stroller haul. I had a banana and some sweet potato and chicken, but let’s be honest … I wanted bread. So, I did the best I could with the ingredients I’m ok with for this sugar free month. The Hartwigs, who wrote It Starts With Food, don’t encourage this “forcing your old food into a new paleo mold” and liken it to sex with your pants on. But I’m not so hard core and I only had a couple pieces before pawning it off on a hungry mister.

Most of the grain free breads I found have tons of nut flour in them. I have to be careful with nuts because one handful turns into a handful an hour and I feel gross. Eating a nut packed bread would have been pretty high fat and that can slow down digestion, which isn’t ideal when you’re trying to get in as much nutrition as possible in that window after a workout. Coconut flour breads tend to be a little spongy, so I toasted my slices and the texture was lovely. It’s been nearly three weeks without bread, so maybe I’m easy to please. If I had to run 8 miles every week for my missed baked treats, I would. I have another 10 miler coming up this Saturday, so maybe I’ll plan ahead with something similar. The ratios seem to be solid, so try changing the spices or adding some berries. Oh, the possibilities!

Banana Coconut Bread (Gluten Free, Nut Free, Refined Sugar Free)
Adapted from Livestrong

1/2 cup coconut flour, sifted
1/2 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
4 eggs
1/2 cup applesauce
4 dates, pitted, soaked in hot water, and drained
1/4 cup coconut oil or butter, melted
1/2 tsp coconut extract
1/2 cup banana (1 medium), mashed
2 Tbs unsweetened shredded coconut (optional)

Preheat oven to 350 degrees. In a medium sized mixing bowl, combine coconut flour, salt, baking soda, and cinnamon. In a food processor or blender, add the eggs, applesauce, dates, coconut oil, coconut extract, and mashed banana. Blend until smooth. Pour the wet ingredients into the dry and fold until combined. You’ll need to stir a bit more than you would with regular wheat flour because the small amount of coconut flour needs to absorb all the liquid. Oil a 9″x5″ loaf pan and line with a sling of parchment. Oil the parchment lightly. Pour in the batter and sprinkle the shredded coconut on top. Bake for 55-65 minutes. Let cool in the pan for 10 minutes before removing to cool completely. Toast slices, butter if you like, and eat with pleasure.