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Gluten-Free Zucchini Bread

Author - Alyssa Rimmer

The best gluten-free zucchini bread yet! This loaf is perfectly moist and tender, with a subtle sweetness, warm spices, grated zucchini, and perfect flavor!

Best Gluten-Free Zucchini Bread

We're getting to the tail end of summer and I don't know about you, but I'm trying to squeeze in every ounce of this gorgeous season as possible. As much sunshine, as much outside time and as much fresh produce as I can possibly get my hands on.

One of my favorite seasonal items is zucchini. Hands down! I eat it a million different ways (check out our fave vegan zucchini recipes for some inspo), but one of my favorite favorite things to do is bake. And today's is a goodie…

This gluten-free zucchini bread is truly something special. The warm aroma of cinnamon wafts through the air as it bakes. The subtle sweetness from the coconut sugar is the just-right combination with the light and summery zucchini. But the texture of this bread makes it a home run. A perfectly moist, soft and tender bread, that melts in your mouth with every bite.

How to Get Water out of Zucchini

How Do You Get Water out of Zucchini?

Did you know that zucchini is 95% water? That means if you don't prep it properly (i.e. remove some of that water before baking), it can leave you with a big soggy mess.

The best way to get water our of zucchini is to press it in a clean dishtowel. To do this, simply grate your zucchini using whatever method you like best. Then transfer the grated zucchini to a clean dishtowel, fold the dishtowel around the zucchini and press out the water by wringing the towel out.

Does that make sense? If not, check out my Healthy Zucchini Recipes video on YouTube – I show you how to do it!

Gluten Free Dairy Free Zucchini Bread

Ingredients for Gluten-Free Zucchini Bread

This particular gluten-free zucchini bread is actually an old recipe that I revamped. The previous one was measured in grams and used some strange(ish) ingredients. I decided to take that recipe and give it a little rejig!

So for the new and improved zucchini bread, here's what we're using:

  • Gluten-free flour blend: I'm using oat, chickpea, almond, and tapioca starch
  • Coconut sugar: my preferred (& low glycemic) granulated sugar
  • Warm spices: because it just tastes amazing
  • Eggs: for structure and lift
  • Coconut oil: for moisture and texture
  • Grated zucchini: which I used the squeeze method to make ready for baking!

Otherwise, this little beauty is a ONE BOWL recipe!

Gluten Free Zucchini Bread with Peanut Butter

Ways to Enjoy Healthy Zucchini Bread

Okay so real talk for a minute… I actually don't love eating things like zucchini bread or pumpkin bread plain. Is that weird? I feel like most people could just eat a slice and by happy, but me? I've got to doctor it UP!

The best way to eat zucchini bread (*I think*) is…

  • toast a slice in the toaster until warm and crispy on the outside
  • slather with nut butter or coconut butter
  • top with cacao nibs & hemp seeds

It's honestly the BEST combo in the entire world and makes the bread a bit heftier (i.e. more breakfast-worthy). Afterall, if we're baking a delicious bread like this, don't we want it to double qualify as a healthy breakfast? I sure do!

 

 

gluten-free zucchini bread

More Gluten-Free Bread Recipes to try:

VIDEO: How to Make Gluten-Free Zucchini Bread

Healthy Zucchini Bread
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Gluten-Free Zucchini Bread

The best gluten-free zucchini bread yet! This loaf is perfectly moist and tender, with a subtle sweetness, warm spices, and perfect flavor!

Course bread
Cuisine American
Keyword gluten free bread, zucchini
Prep Time 5 minutes
Cook Time 1 hour
Rest 10 minutes
Total Time 1 hour 15 minutes
Servings 12 Servings
Calories 201 kcal

Ingredients

Instructions

  1. Preheat the oven to 350 degrees F. Spray a 9" loaf pan with cooking spray and line with parchment paper.
  2. Whisk together the dry ingredients in a bowl. Add the eggs, coconut oil and almond milk and stir together to form a thick(ish) batter. Fold in the zucchini and mix until combined.

  3. Pour the batter into the prepared loaf tin and bake the center of a warmed oven for 45 - 60 minutes, until a cake tester inserted into the center comes off clean. Cool in the pan for 10 - 15 minutes, then transfer to a wire rack and cool completely before slicing.

  4. To serve, slightly reheat in the toaster oven and slather with your favorite spread!

  5. For storing, keep in a sealed container or bag for 1 - 2 days on the counter or slice the entire loaf and freeze for 3 - 6 months.

Recipe Notes

gluten-free | dairy-free | refined sugar-free | nut-free | yeast free

 

adapted from Gluten-Free Goddess

Nutrition Facts
Gluten-Free Zucchini Bread
Amount Per Serving (1 slice)
Calories 201 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 27mg9%
Sodium 146mg6%
Potassium 132mg4%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 10g11%
Protein 4g8%
Vitamin A 60IU1%
Vitamin C 2mg2%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
gluten-free zucchini bread
gluten-free zucchini bread

 

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  1. I used this recipe as a basis for a vegan pear bread (I have tons of pears to use up!) and this flour combination worked really well! I never would have thought to use chickpea flour in a sweet recipe because I thought it would be too strong of a savory flavor, but it works really well! Thanks for the inspiration!
    For anyone interested in the adjustments I made to make the pear bread: I replaced the eggs with about 3/4 cup of homemade “pear sauce” (like apple sauce but made with pears), used about 1/4 cup of maple syrup instead of coconut sugar and of course chopped pears instead of the zucchini. I also needed to add a bit more liquid since the the batter came out really thick without the eggs. Just wanted to point out that this recipe doesn’t seem super finicky like some gluten-free recipes, so adjustments are definitely possible!

  2. […] The zucchini plants have started to produce which I am excited about.  Over the weekend, I made a pasta similar to this one with a few minor variations and everyone loved it.  I left out the cheese and instead of olives used chopped roasted red peppers.  On the savory side of things, I am excited to try this yummy looking summer quinoa, kung pao noodles,  and zucchini fritters. For sweets I am eyeing these cookies, chocolate zucchini bread, and let’s not forget plain zucchini bread. […]

    • Yes! You can substitute 1:1, but just note, it will be sweet, not in a bad way of course, just more on the sweeter side than this particular recipe. White sugar is much sweeter than coconut sugar, but this bread will still taste fantastic.

  3. Can you substitute stevia or xylitol for the coconut sugar? I’m on a candida free diet. Those are the only sweeteners I can use.
    Thx

    • I would suggest substituting xylitol over stevia since it’s granulated and the sweetness is less concentrated. I haven’t ever baked with xylitol, but I think it’s just a 1:1 ratio. Let me know if you end up trying it! Good luck 🙂

    • Yes! I think those sound like the perfect measurements. Just remember they won’t be exact 😉

      Let me know if it works out for you! I’m going to make sure that I post volume equivalents next time!

      xo Alyssa

  4. I got all the ingredients to make this delicious looking recipe, but I don’t know how to convert the grams into cups. Please help:)

    • I’m working on converting the measurements from grams. I haven’t been able to get it exact yet. I would suggest googling flour weights (there’s a few charts out there) and converting it from there. Once I do it successfully, I’ll be sure to post the recipe! xo Alyssa

    • Hi Fiona,

      I haven’t made this egg free, but you could try egg replacer or a flax gel. If you use flax gel, you might want to decrease your liquids just slightly.

      Let me know if you try it!

      xo Alyssa

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