This post has been sponsored by Lily’s Sweets. All thoughts and opinions are my own.

Now that it’s truly fall, it’s time to get baking! On a crisp November evening, I love to have something fragrant and delicious in the oven—and this gluten-free chocolate chip zucchini bread is one of my very favorites.

This zucchini bread is gluten free, grain free, and dairy free, but you’d never know it! The recipe uses Lily’s Dark Chocolate Baking Chips, which are certified gluten free, made with fair trade cocoa, and free of added sugar (they’re sweetened with Stevia!). They taste amazing and provide perfect pops of chocolatey sweetness throughout this moist and flavorful bread.

I buy Lily’s Dark Chocolate Baking Chips at Publix—they’re easy to find in the baking aisle. Click here for a coupon for 75 cents off any Lily’s Sweets bars or baking chips. 

This chocolate chip zucchini bread is perfect for an afternoon snack while you sip a mug of coffee or tea (or in my case, chase a baby who has just learned to speed crawl and climb up stairs). It also makes a great grab-and-go breakfast on busy mornings. It’s subtly sweet with just a bit of honey or maple syrup, plus the chocolate chips, and spiced just right with ginger, cinnamon, and allspice.

Let’s go over how easy it is to make this zucchini bread so you can get this goodness going in your own kitchen as soon as possible! You can find all the ingredients at Publix when you’re there stocking up on Lily’s Dark Chocolate Baking Chips. By the way, did you know Lily’s Sweets also makes chocolate bars in awesome flavors like Salted Almond and Coconut Dark Chocolate? One of those would be great to snack on while your zucchini bread bakes.

Speaking of zucchini bread, let’s get back to it. First, preheat the oven and grease a loaf pan. Whisk the dry ingredients in one bowl and the wet ingredients in another. Mix them together and you’re almost done! Next, grate your zucchini—I just grate it by hand on a box grater and it takes two minutes max.

Add the zucchini and Lily’s Dark Chocolate Chips to the batter and stir one more time. Then, pour into the pan and bake! Then comes the hardest part—waiting for the zucchini bread to cool. It slices best if you let it cool completely, but I’m partial to a still-warm slice with a little smear of salted butter. How will you enjoy yours?

Don’t forget to grab your Lily’s Sweets coupon right here so you can get 75 cents off your chocolate!

Chocolate Chip Zucchini Bread

Yield: 10-12 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

This gluten-free chocolate chip zucchini bread is subtly sweet with just a bit of honey or maple syrup, spiced just right with ginger, cinnamon, and allspice, and studded with dark chocolate chips.

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Ingredients

• 2 1/2 cups almond flour
• 2/3 cup tapioca flour
• 2 teaspoons baking powder
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon sea salt
• 1/4 cup plus 2 tablespoons honey or maple syrup
• 1/4 cup olive oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups shredded zucchini
• 1 cup Lily’s Dark Chocolate Baking Chips

Instructions

1. Preheat the oven to 350°F and grease a loaf pan thoroughly with butter or baking spray.
2. Whisk the almond flour, tapioca flour, baking powder, ginger, cinnamon, allspice, and sea salt together in a large bowl.
3. In a medium bowl, whisk together the honey, olive oil, eggs, and vanilla.
4. Add the wet ingredients to the dry ingredients and mix well. Add the zucchini and Lily’s Dark Chocolate Baking Chips, and stir until thoroughly combined.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for about 45 minutes or until the top is domed and well browned. Cool for 10-15 minutes in the pan, then use a thin knife to loosen the edges of the bread and transfer to a rack to cool completely. Slice and serve.

This post has been sponsored by Lily’s Sweets. All thoughts and opinions are my own.