This gluten free pineapple chocolate chip zucchini bread combines moist shredded zucchini and sweet pineapple with melty chocolate chips for a unique, flavorful loaf. The natural moisture from the fruits keeps the bread tender without gluten, while the chocolate chips add a delightful touch of indulgence. It’s an excellent way to sneak veggies into a delicious treat that’s perfect for breakfast, snack, or dessert.
Ingredients
- 1 ¾ cups gluten free all-purpose flour blend (with xanthan gum included)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- 2 large eggs, at room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon pure vanilla extract
- 1 cup finely shredded zucchini (about 1 medium zucchini, squeezed dry)
- ½ cup crushed pineapple, well drained
- ¾ cup semi-sweet chocolate chips
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the gluten free flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined. Set aside.
- In a large bowl, beat the eggs with both sugars until smooth and slightly fluffy, about 2 minutes.
- Slowly add the oil and vanilla extract to the eggs and sugars, mixing well to combine.
- Fold in the shredded zucchini and drained crushed pineapple, ensuring they are evenly distributed.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to keep the loaf tender.
- Fold in the chocolate chips and nuts, if using, reserving a handful of chocolate chips to sprinkle on top before baking.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved chocolate chips evenly over the surface.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the bread browns too quickly, tent loosely with foil halfway through baking.
- Remove from the oven and let cool in the pan for 15 minutes. Then transfer the bread to a wire rack to cool completely before slicing.
Tips
- Draining zucchini and pineapple: Squeeze shredded zucchini well in a clean kitchen towel or paper towels to remove excess moisture. Also drain crushed pineapple thoroughly to prevent a soggy loaf.
- Flour substitutions: Use a gluten free flour blend formulated for baking that contains xanthan gum or guar gum. If your blend lacks it, add ½ teaspoon xanthan gum to help with structure.
- Sweetener adjustments: You can reduce sugar slightly or substitute coconut sugar for a deeper flavor. Keep in mind chocolate chips add sweetness too.
- Check doneness carefully: Gluten free breads can sometimes appear moist but be fully baked. Use a toothpick test and if needed, bake in 5-minute increments.
Serving Suggestions
This zucchini bread is delicious served warm or at room temperature. For a special treat, spread with a thin layer of butter, cream cheese, or nut butter. It pairs wonderfully with a cup of coffee or tea for breakfast or an afternoon snack. You can also slice it and toast lightly for a crispier texture.
Variations
- Nut-free: Simply omit nuts or replace with seeds like pumpkin or sunflower for crunch.
- Dairy-free: This recipe is naturally dairy-free if you use vegetable or coconut oil. Avoid chocolate chips containing milk solids or use dairy-free chocolate chips.
- Fruit swaps: Try substituting crushed pineapple with an equal amount of mashed banana or applesauce for a different fruity note.
- Spice changes: Add ginger, cardamom, or allspice instead of nutmeg for a different warm spice profile.
Storage and Reheating
Store your gluten free pineapple chocolate chip zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. To reheat, warm slices in a toaster oven or microwave for 15-20 seconds until just warm. Avoid overheating to prevent drying out.
Frequently Asked Questions
Can I use regular wheat flour instead of gluten free flour?
Yes, you can substitute regular all-purpose flour if gluten is not an issue. Use the same quantity, but reduce baking powder to ¼ teaspoon since wheat flour has more structure. The texture will be slightly different, typically lighter and less crumbly.
How do I prevent my zucchini bread from being soggy?
Removing excess moisture from the zucchini and pineapple is key. After shredding, wrap the zucchini in a clean towel and squeeze firmly to drain liquid. Also drain the pineapple thoroughly. Overmixing the batter can also cause a dense, wet texture, so fold ingredients gently.
Can I make this recipe into muffins?
Absolutely. Line a muffin tin with paper liners or grease well, then fill each cup about two-thirds full with batter. Bake at 350°F (175°C) for 20-25 minutes or until a toothpick comes out clean. Watch carefully to avoid overbaking.
Why is my gluten free bread crumbly?
Gluten free breads can be crumbly if the flour blend lacks binding agents like xanthan gum or if the batter is overmixed or too dry. Ensure you use a flour blend designed for baking with xanthan gum or add ½ teaspoon if missing. Also, avoid overbaking which dries the bread.
Can I add other mix-ins besides chocolate chips?
Yes, you can customize with dried fruits like raisins or cranberries, shredded coconut, or different nuts. Adjust quantities so the total mix-ins do not exceed about 1 cup to maintain a good texture.
Is this zucchini bread suitable for freezing?
Yes, this bread freezes very well. Wrap tightly in plastic wrap and then place in a freezer-safe bag or container. Thaw in the refrigerator overnight before slicing and serving. Freezing helps retain moisture and flavor.
This gluten free pineapple chocolate chip zucchini bread is a versatile, moist, and flavorful treat that’s easy to make and perfect for any occasion. With a few simple tips and substitutions, you can customize it to your taste and dietary needs while enjoying a delicious way to include veggies and fruit in your baked goods.
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