HEALTH: You’ll never guess this zucchini bread is gluten-free |

HEALTH: You’ll never guess this zucchini bread is gluten-free

Angela Wetzel
Free Press Health Columnist

Fall is officially here and that brings about the desire to bake. My friends know that I love to bake things from bread to cookies and cakes and trying new recipes is one of the things I enjoy the most in the fall and winter. I had some zucchini that was frozen so I recently went looking for a new zucchini bread recipe that I could try out on my co-workers.

As I did my online search, I found a gluten-free zucchini bread recipe on the Huffington Post website. The thing that caught my eye with this recipe is that it was double chocolate which I knew would be a hit! Here is the recipe for you to try:


1-1/2 cups all-purpose gluten-free flour

1-1/2 teaspoons xanthan gum (if your flour doesn’t contain xanthan gum already)

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup light brown sugar

1/2 cup granulated sugar

2 eggs, large

1/2 cup vegetable oil

1-1/2 teaspoons vanilla extract

1-1/2 cups zucchini squash, shredded

3/4 cup semisweet chocolate chips

Preheat oven to 350 degrees F. In a large bowl, whisk together flour, xanthan gum, cocoa powder, baking powder, baking soda and salt. Set aside.

In a large bowl, beat together light brown sugar, granulated sugar and eggs at medium speed until very well combined, about 3-4 minutes. With mixer still on, drizzle in vegetable oil. Add vanilla extract and beat a few seconds more.

At medium speed, slowly add the flour mixture and beat just until combined. Gently fold in the shredded zucchini and chocolate chips. Spread batter into a 9×5-inch loaf pan and smooth the top.

Bake in preheated oven for 1 hour or until a tester inserted in the middle comes out clean or with a few moist crumbs.

Cool in the pan for 15 minutes then turn out onto a wire rack to cool completely.

If you aren’t gluten-free, the website said that you can easily just swap out regular flour for the gluten-free flour and eliminate the xanthan gum.

This bread was a huge hit in our office and one of my co-workers, after we were halfway through the loaf, asked if it was gluten-free. When I told her it was, she was surprised and said she would have never guessed.

Try this easy recipe, I guarantee it’s a hit!

Angela Wetzel has celiac disease and is president of Gluten Free Grand Valley, a support group for those with celiac disease and wheat allergies. Contact her at or visit Gluten Free Grand Valley on Facebook.

Support Local Journalism

Support Local Journalism

Readers around Glenwood Springs and Garfield County make the Post Independent’s work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.

Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.

Each donation will be used exclusively for the development and creation of increased news coverage.


Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.

User Legend: iconModerator iconTrusted User