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–+ servings
Gluten Free Zucchini Bread

Moist and Easy Gluten Free Zucchini Bread You’ll Love

This Moist Gluten Free Zucchini Bread is a delicious, easy-to-make treat that transforms zucchini into a scrumptious snack, perfect for any time of day.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups Gluten-Free Flour Blend Can substitute with a different gluten-free blend
  • 1 cup Blanched Almond Flour Any fine ground nut flour works
  • 1 cup Organic Cane Sugar Coconut sugar can be used for a deeper flavor
  • 1 tbsp Baking Powder Ensure it’s fresh for best results
  • 1 tsp Baking Soda Helps the bread rise when combined with acidic ingredients
  • 1 tsp Cinnamon Optional spices like nutmeg can be added for variety
  • 1/2 tsp Sea Salt Kosher salt is a suitable alternative
  • 2 cups Shredded Zucchini Use fresh, young zucchini without peeling
  • 2 large Eggs Room temperature improves emulsification
  • 1/2 cup Melted Coconut Oil Avocado oil or melted butter are great substitutions
  • 1/4 cup Honey Swap for maple syrup for a vegan-friendly version
  • 1 tsp Vanilla Extract Almond extract can offer an exciting twist
Optional Mix-Ins
  • 1/2 cup Chocolate Chips Fold into the batter before pouring into the pan
  • 1/2 cup Walnuts Adds crunch and nutty flavor

Equipment

  • mixing bowl
  • loaf pan
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8x4 inch loaf pan with coconut oil or non-stick spray.
  2. In a large mixing bowl, whisk together gluten-free flour blend, almond flour, cane sugar, baking powder, baking soda, cinnamon, and sea salt.
  3. Place the shredded zucchini in a paper towel, wrap tightly, and squeeze to remove excess moisture.
  4. In a separate bowl, combine drained zucchini, eggs, melted coconut oil, honey, and vanilla extract. Stir until smooth.
  5. Fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
  6. Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes or until a toothpick comes out clean.
  7. Cool the bread in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 22gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 100IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Ensure the zucchini is well-drained to avoid sogginess. Allow the bread to cool completely before slicing to maintain its texture.

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