Gluten-Free Zucchini Bread Recipe: Double Chocolate and Lemon Poppyseed!

When I made these loaves of gluten-free zucchini bread, (actually one is zucchini bread and one is yellow squash bread!) I didn’t intend to post the recipes here… but they were just too phenomenal not to share!

I planted seven summer squash plants in the garden this year, and there are only two of us… plus one of us “hates squash.” I won’t say who. So you can imagine I’ve been coming up with a lot of creative ways to use squash!

Not only are these the best gluten-free breads I’ve ever made, but probably the best gluten-free baked goods I’ve ever made, and possibly the best zucchini breads, gluten-free or not, that I’ve ever made! The texture reminds of the lemon loaf bread from Starbucks!

And if that isn’t enough- there are no weird ingredients, no complicated techniques, no special equipment needed, and each of these gluten-free zucchini bread recipes can be made in one bowl!

If you’ve done any gluten-free baking before, you know that it can be finicky. While I don’t think this recipe is particularly tricky, I would recommend following the recipe and directions as listed for the best outcome! You can use either zucchini or yellow squash for either recipe.

And if you make it, I’d love to hear how it turns out for you!

Gluten-Free Double Chocolate Yellow Squash Bread Recipe

Ingredients:
1 1/2 cups finely grated yellow squash, not packed
1/2 cup organic cane sugar
2 large eggs
4 Tbs butter, melted
1 tsp vanilla extract
1/2 tsp sea salt
1 tsp baking powder
1 tsp baking soda
1 cup Bob’s Red Mill 1 to 1 Gluten-Free Flour
1/3 cup dutch processed cocoa powder
3/4 cup almond flour
1/2 cup mini chocolate chips

Instructions:
I grate my squash with a hand held cheese grater, not a box grater- it is more finely shredded and all but disappears into the bread leaving a lovely texture and a wonderfully moist bread.

In a large bowl, whisk together the grated squash, cane sugar, eggs, melted butter, vanilla extract, and sea salt.

Place a mesh sieve over the bowl or use a flour sifter to sift all the dry ingredients into the bowl, including the baking powder, baking soda, gluten-free flour, cocoa powder, and almond flour. Whisk until combined.

Stir in the chocolate chips, saving a few out to put on the top of the loaf.

Grease a 1-lb loaf pan (8.5″ X 4.5). I like to use spray avocado oil (<–this brand is propellent free!), and place a rectangle of parchment paper in the bottom- this will ensure the bread doesn’t stick… trust me, this is a life, I mean bread-saver!

Pour the batter into the pan, smooth out the top, and sprinkle some chocolate chips on top for decoration. I like to save a few yellow squash shavings to sprinkle on top too, and I love the contrast between the dark chocolate bread and the bright yellow squash!

Bake the loaf at 300F for 30 minutes, then turn up the heat to 350F and bake for 15-20 minutes more, until a toothpick inserted in the center comes out clean; don’t over bake. This is not a dense batter that has a hard time cooking through, so if it feels done when you touch the top (as in, not squishy like it’s still wet underneath) it’s probably done.

Let cool for 10 minutes and then turn the bread out onto a cooling rack or cutting board to fully cool. If not consuming the gluten-free zucchini bread within a few days, it’s best to refrigerate.

Gluten-Free Lemon Poppy Seed Zucchini Bread Recipe

Ingredients:
1 1/2 cups finely grated zucchini, not packed
1/2 cup organic cane sugar
2 large eggs
4 Tbs butter, melted
1 tsp vanilla extract
1/2 tsp sea salt
1 Tbs poppy seeds
2 Tbs finely grated lemon zest
1 Tbs fresh lemon juice
1 tsp baking powder
1 tsp baking soda
1 1/3 cup Bob’s Red Mill 1 to 1 Gluten-Free Flour
3/4 cup almond flour

Instructions:
I grate my zucchini with a hand held cheese grater, not a box grater- it is more finely shredded and all but disappears into the bread leaving a lovely texture and a wonderfully moist bread.

In a large bowl whisk, together the grated zucchini, cane sugar, eggs, melted butter, vanilla extract, sea salt, poppy seeds, lemon zest, and lemon juice.

Place a mesh sieve over the bowl or use a flour sifter to sift all the dry ingredients into the bowl, including the baking powder, baking soda, gluten-free flour, and almond flour. Whisk until combined.

Grease a 1-lb loaf pan (8.5″ X 4.5). I like to use spray avocado oil (<–this brand is propellent free!), and place a rectangle of parchment paper in the bottom- this will ensure the bread doesn’t stick… trust me, this is a life, I mean bread-saver!

Pour the batter into the pan, smooth out the top, and sprinkle some extra poppy seeds on top for decoration if you like. I like to save a few zucchini shavings to sprinkle on top as well, because I love the way it looks with flecks of green on top!

Bake the loaf at 300F for 30 minutes, then turn up the heat to 350F and bake for 15-20 minutes more, until just golden on top, and a toothpick inserted in the center comes out clean; don’t over bake. This is not a dense batter that has a hard time cooking through, so if it feels done when you touch the top (as in, not squishy like it’s still wet underneath) it’s probably done.

Let cool for 10 minutes and then turn the bread out onto a cooling rack or cutting board to fully cool. If not consuming the gluten-free zucchini bread within a few days, it’s best to refrigerate.

Enjoy!

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