Egg Free Gluten Free Zucchini Chocolate Chip Bread
  • 2¼* cups mygluten free white basic flour (SEE notes!)
  • 1 cup grated zucchini
  • ½ cup dairy free chocolate chips
  • ¼ cup dairy free milk
  • ⅔ cup sugar
  • 1½ cups ripe bananas (~3-4 bananas)
  • ⅓ cup oil (I used avocado oil)
  • 1½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • ½ tsp guar gum
  1. Preheat oven to 350 degrees for 20 minutes prior to baking.
  2. In a large bowl, smash bananas with a fork until small lumps remain and turn into a liquid consistency. (Or food process until smooth for BEST results).
  3. Wash and grate zucchini. Place grated zucchini in several layers of paper towels and wring out excess water.
  4. Combine zucchini and all remaining ingredients. Mix well until incorporated.
  5. Bake in a 9x5 bread pan with a foil tent for 45 minutes. Remove foil tent and bake for another 25-30 minutes. Check center with toothpick, it should come out clean.
  6. Remove bread from oven. Allow to cool in the pan for 5 minutes then carefully transfer to a wire cooling rack.
  7. Allow to fully cool before slicing! (Closer to 2 hours for precise slicing with virtually no crumbs.)
  8. Eat.Share.Repeat
Please use my flour listed. Any substitutions will create a different result. And don't forget bananas come in all shapes and sizes. I gave you an estimate of 'how much' banana is needed. Measuring and pureeing will create the best results.
Recipe by Petite Allergy Treats at