This gluten-free zucchini bread is moist and tender, with a cozy, warmly spiced flavor and just the right amount of sweetness. It’s the best!
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. It’s a perfectly moist, soft and tender bread that melts in your mouth with every bite. (If you love zucchini bread, be sure to try my chocolate zucchini bread too!)
Why This Gluten-Free Zucchini Bread Is My Summer Tradition
One of my favorite summer vegetables is zucchini. Hands down! I eat it a million different ways, but one of my favorite favorite things to do is bake this zucchini bread recipe. Here’s why I love it so much:
- Awesome texture. The flours are carefully chosen, with each bringing a different element to the table. You get the structure, the spring, and the fluffiness.
- Perfectly moist. Zucchini adds moisture without making it heavy.
- Warmly spiced. Cinnamon, nutmeg, ginger, and cloves bring all the cozy flavor.
- Freezer-friendly. I love making a few loaves so I can enjoy a little taste of summer even in the fall!
What You’ll Need
Here’s everything you need to make this gluten-free zucchini bread.
- Gluten-free flour blend – I'm using oat, chickpea, almond, and tapioca starch. Don’t swap in different flours or the texture of the bread will change.
- Coconut sugar – Adds natural sweetness with a hint of caramel.
- Cinnamon, nutmeg, ginger, cloves – A warm blend of cozy spices.
- Salt and baking powder – Two ingredients you need for any quick bread!
- Eggs – For structure and lift.
- Coconut oil – Adds moisture and a soft texture.
- Almond milk – Or another unflavored, unsweetened milk you like.
- Zucchini – Grate the zucchini, then wring it out in a clean kitchen towel to remove all the excess moisture.
How To Make Gluten-Free Zucchini Bread
This recipe comes together in just a few simple steps.
- Prepare the pan. Preheat your oven to 350ºF. Lightly grease a 9-inch loaf pan and line it with parchment paper.
- Mix the dry ingredients. In a large bowl, whisk together the oat flour, chickpea flour, almond flour, tapioca starch, coconut sugar, spices, salt, and baking powder.
- Add the wet ingredients. Add the eggs, melted coconut oil, and almond milk to the dry ingredients. Stir until a thick batter forms.
- Fold in the zucchini. Gently fold in the grated zucchini, making sure it’s evenly distributed throughout the batter.
- Bake the loaf. Pour the batter into the prepared pan and smooth the top. Bake for 45–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely. Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Tips for the Best Zucchini Bread
Although zucchini bread (and this gluten-free zucchini bread too) is very easy, there are a lot of ways for things to go awry. Follow these tips and you can’t go wrong.
- Remove excess moisture. SO important. If you’ve ever had a zucchini loaf collapse or have a texture that’s gummy or soggy, this is why. It should really feel almost dry to the touch after you wring it out.
- Check for doneness. Ovens vary, so start checking around 45 minutes. If the top is dark before the loaf is done baking, you can loosely tent it with foil.
- Let it cool fully. This helps the bread set and slice cleanly.
Variations To Try
- Add chocolate chips for a sweeter loaf.
- Sprinkle coarse sugar over the top before baking, which also makes the loaf sweeter and adds some crunch.
- Mix in nuts like walnuts or pecans.
Serving Suggestions
Enjoy this gluten-free zucchini bread warm with a spread of coconut butter or nut butter. I love topping this with cacao nibs and hemp seeds. You can also pair it with a savory breakfast option like my basic tofu scramble recipe.
Storage Tips
- Room temperature: Store this gluten-free zucchini bread tightly wrapped or in a sealed container for 1–2 days.
- Refrigerator: Refrigerate for up to 5 days for longer freshness.
- Freezer: Slice and freeze or freeze a whole loaf for 3 to 6 months. I wrap it in plastic first, then either put it in a freezer bag or wrap it in foil. Thaw at room temperature to serve.
More Gluten-Free Bread Recipes to try
Gluten-Free Zucchini Bread
Ingredients
- 1/2 cup oat flour
- 1/2 cup chickpea flour
- 1/2 cup almond flour
- 3/4 cup tapioca starch
- 1 cup coconut sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 eggs lightly beaten
- 1/3 cup coconut oil
- 1/4 cup almond milk
- 1 cup grated zucchini pressed between paper towels to remove the moisture
Instructions
- Preheat the oven to 350 degrees F. Spray a 9″ loaf pan with cooking spray and line with parchment paper.
- 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.
- 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.
- To serve, slightly reheat in the toaster oven and slather with your favorite spread!
- 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.
Video
Notes
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I made this and I think I might have squeezed too much liquid out of the zucchini because my bread wasn’t moist at all. It was still good it just wasnt what I was looking for.. I was thinking I could add a banana or maybe some applesauce to help with that and to give it some more sweetness any thoughts on that?
Sounds like you might have over baked it! Did you change anything else in the recipe (i.e. different flours)? And yep, next time you could definitely add banana!
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!
can I substitute white sugar for the coconut sugar?
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.
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 🙂
How do these conversions look? Close?
80g millet flour= 1/2c
67g sorghum flour=1/2c
90g tapioca starch=3/4c
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
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
I dont have a scale to measure out the weight for the flours. Can you post the amounts in cups please?
looks very yum. have you ever made it egg free?
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