This gluten-free zucchini bread is an essential quick-bread recipe to have on repeat all summer long. It’s perfectly moist, gently spiced, and sneaks a little extra veggie into your morning routine.
Why You’ll Love This Gluten-Free Zucchini Bread
Well, cutting to the chase—it’s a tasty way to use up all your in-season zucchini and give a nutrient boost to bread. During the summer months, my favorite zucchini recipes like zucchini lasagna, zucchini fritters, zucchini fries, and especially this zucchini bread take center stage in my kitchen. And whenever I serve up this loaf to friends or guests, most can’t even tell that it’s gluten-free, grain-free, and dairy-free. If you’ve made my famous banana bread or pumpkin bread, you know what I’m talking about! But here are a few more reasons to love this zucchini bread:
- The texture is just right. My go-to trio of almond flour, tapioca flour, and coconut flour makes a soft, moist loaf without being overly dense.
- It’s not too sweet. Which means that it’s versatile enough for both sweet and savory toppings. But if you’re craving something more indulgent, I highly recommend trying my chocolate zucchini bread.
- It’s low effort. Prep takes just about 15 minutes, then your oven takes it from there. No mixer, no fuss.
Zucchini Bread Ingredients
- Zucchini: The star ingredient! It’s really easy to grate one zucchini with a box grater.
- Dry Ingredients: A custom blend of almond flour, tapioca flour, and coconut flour, plus baking soda, cinnamon, and salt.
- Wet Ingredients: A handful of staples from your fridge and pantry, including eggs, applesauce, maple syrup, and apple cider vinegar.
Find the printable recipe with measurements below.
How To Make Gluten-Free Zucchini Bread
Step One: Add the almond flour, tapioca flour, coconut flour, baking soda, cinnamon, and salt to a large mixing bowl. Whisk everything together until well combined.
Step Two: Squeeze the grated zucchini using a nut milk bag or clean kitchen towel to remove excess moisture. Be sure to squeeze very firmly! Getting rid of as much liquid as possible is key to achieving the right texture.
Step Three: In a separate bowl, whisk together the eggs, applesauce, maple syrup, and apple cider vinegar. Stir in the grated zucchini. Then, pour the wet ingredients into the dry and mix until a batter forms.
Step Four: Pour the batter into a greased 8.5 x 4.5-inch loaf pan. Bake at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Common Questions
You sure can! I kept the maple syrup quantity pretty low, so it was only lightly sweetened. But if you like things a little sweeter, feel free to add an extra tablespoon or two.
In my Summer Meal Prep video, I share a few fun ways to get creative with this gluten-free zucchini bread. I love slicing off a piece in the morning, adding a pat of butter, or even turning it into avocado toast for the ultimate summer breakfast. But don’t stop there, you can top it with almond butter and berries, hummus and herbs, or even a fried egg for a delicious, healthy, and satisfying breakfast or lunch.
Storage Tips
Let the bread cool completely before storing in an airtight container in the fridge for 4 to 5 days. For freezing, pre-slice the bread and layer parchment paper between slices to prevent sticking. Store in a freezer-safe container or bag for up to 3 months.
More Zucchini Recipes
- Zucchini Muffins: Another delicious variation of this recipe!
- Zucchini Soup: The best summer soup.
- Taco Stuffed Zucchini Boats: A fun way to enjoy zucchini for dinner.
- Easy Sautéed Zucchini: A great summer side dish.
- Or give these other delicious zucchini recipes a try!
If you make this gluten-free zucchini bread recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
- Nut Milk Bag My favorite tool for removing straining ingredients!
- Glass Mixing Bowls Favorite set of nesting bowls.
Ingredients
Dry Ingredients
- 1 ½ cups almond flour
- ½ cup tapioca flour
- ¼ cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
Wet Ingredients
- 3 large eggs
- ½ cup applesauce
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 ½ cups grated zucchini
Instructions
- Stir the dry ingredients. Preheat the oven to 350°F (175°C). Add all almond flour, tapioca flour, coconut flour, baking soda, cinnamon, and salt to a large mixing bowl, then whisk together.
- Remove liquid from grated zucchini. Squeeze the grated zucchini in a nut milk bag or kitchen towel to remove the excess water. It's important to squeeze very firmly to remove as much liquid as possible.
- Stir the wet ingredients. In a separate mixing bowl add the eggs, applesauce, maple syrup, and apple cider vinegar, then whisk together. Add the grated zucchini to the wet ingredients and stir to combine.
- Mix together. Pour the wet ingredients into the dry and stir until the batter is well mixed. Pour the batter into a greased 8.5 x 4.5-inch loaf pan.
- Bake. Bake the zucchini bread for 50 to 60 minutes, until a toothpick comes out clean.
Lisa’s Tips
- Storage tips: Let the bread cool completely before storing in an airtight container in the fridge for 4 to 5 days. For freezing, pre-slice the bread and layer parchment paper between to prevent sticking. Store in a freezer-safe container or bag for up to 3 months.
- This is the nut milk bag I use to squeeze the zucchini and I love it! It’s great for homemade almond milk as well.
- You should get about 12 slices of zucchini bread from one loaf. And each serving is 2 slices.Â
- Note that this is not an overly sweet zucchini bread recipe. If you’d like it a bit sweeter, you can increase the maple syrup and cinnamon, or add nutmeg or even vanilla extract. I prefer a more mildly sweet version, but adapt it to your liking!Â
Nutrition
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Recipe originally posted August 2018, but updated to include new photos and information for your benefit!
SO EASY AND DELICIOUS. I’ve come back to the recipe time and time again and it is amazing every time. I love having a slice of this zucchini bread, topped with hummus and boiled egg for breakfast.
Thanks so much for always coming back to this recipe, Savannah! So thrilled you love it.
Great combination of healthy, indulgent and satisfying. I typically prefer my drinks and foods “half sweet” so this was dialed right in for my tastes. Great for breakfast, a snack, or dessert.
Well done as always Lisa!
Glad this zucchini bread hit the spot, Tamara!