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.
- 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!
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally posted August 2018, but updated to include new photos and information for your benefit!
Can I use coconut sugar? And instead of apple sauce some yogurt?
I haven’t tried those variations, but if you try, let us know how they turn out!
Wow! This is probably one of my favorite paleo breads! I added some nutmeg AND pumpkin pie spice in addition to cinnamon and used “tapioca starch”… I wasn’t sure if it is the same as tapioca flour but it turned out great. I also whipped the egg whites separately which I’m sure contributed to the fluffy texture of the finished bread. I used a muffin tin so they’re easy to grab and go, which made 10 muffins. I’m so pleased with the outcome!
Hi Ana- That sounds amazing with some pumpkin spice and cinnamon added to it :) But I’m glad you enjoyed this recipe as a muffin version!
Mine did not work at all! :( It came out super soggy and I even baked it an extra 20 minutes. In the end the outside was very crisp (nearly burnt) while the inside still felt soggy. Followed the recipe exactly, wringing excess moisture out of the zucchini and everything!
Hi Brittney – oh no, that’s a bummer! On the zucchini, just want to make sure you measured 1 1/2 cups before squeezing (not after). If you measured after you would have added too much. Otherwise, I’d recommend double checking your flours and ratios. :)
Hi Lisa and Brittany, I too tried the recipe but it turned out too soggy and burnt on the top! I read your answer Lisa and discovered that I measured the zucchini after squeezing it. Never thought it would make such a difference, but I understand now what happened. I will try again as I love your recipes. Perhaps it might be worth posting an addendum to the recipe so people like me, a non-baker!, can get some additional help. I do know that baking gluten free is tricky and needs just the right blend of ingredients in order to turn out well. Thank you again for all that you do! I love your homemade mayo! I make it all the time! X
I have a 9×4 size pan. Will the baking time be any different ? My bread in the oven right now… 😅 I should’ve thought this through sooner
Hi Jaina – that should be no problem. Hope you enjoy it!
Love this recipe. Of course I had to try my own methods on this such as separating eggs and folding the beaten egg whites at the end and as I just do to all breads and pies, I add little nutmeg and clove and up the cinnamon cause I want to know there’s flavor in every bite(just me, sure this is good) ….Anyway, the egg white folding thing might help some who have problems with dense bread too😉
Thanks for a great recipe.
Great tip TJ! I’ll have to try that next time :)
Fantastic! I made this as written with the exception that I added 2 additional tablespoons of maple syrup and some raisins and pecans. I couldn’t find my loaf pan so I made muffins. Cook time was 35-40 minutes. It was fantastic.
Glad these turned out perfectly as muffins Suzanne! :)
Super moist and delicious -thank you!
Hi Lynne- Glad you loved this one!
I made it exactly as it says. Came out perfect. Makes an excellent on the go breakfast with boiled eggs or as avocado toast.
Hi Virginia- Wonderful! Happy to to hear this bread came out perfectly :)
Hi Lisa
Was wondering what I can replace the Apple sauce with?
Than kk s
Jody
Xc
Hi Jody – you could use a little mashed banana, to give some extra moisture.
Excellent recipe. The texture which is so difficult to mimic in gluten free breads is excellent!
I used Almond and Casava flour instead of tapioca and it came out great. Next, on to your
Banana Bread.
Hi Susan- Glad this came together well with both the almond and cassava flour! Can’t wait for you to try the banana bread now :)
So delicious! I will definitely be making this bread over and over!! Thank you!
Wonderful! Happy to hear you loved this recipe :)
I didn’t have tapioca flour so I used 1.75 cups of almond flour. I also halved the maple syrup and sprinkled in a little stevia blend to make up for the sweetness. This came out absolutely delicious! I can see myself making this again and again.
Hi Leah- Wonderful! Happy to hear this paleo zucchini bread was a success :)
Hi Lisa, I’ve only got regular flour and spelt flour, could I use those – half and half. Thank you!
Hi Marta – because I’m gluten-free I haven’t tried those flours. I’m not sure how they would turn out in this recipe.
I need to eat gluten-free, so finally I found a recipe that is not using a store-bought GF flour mix, but individual flours. I will definitely try this zucchini bread. Thanks.
Hi Emese- This flour mix creates the perfect fluffy and moist bread!
I would like to challenge reviewers in general to stop giving a recipe 5 stars before you even make it and try it. Also, some reviewers add like 4 ingredients to the recipe and then rate it 5 stars. it is very misleading. I made the recipe as is and did not like it at all. I have been eating paleo for 3 yrs and this recipe is very blah with not enough sweetness.
Hi Elaine – Sorry you didn’t love this recipe. It’s not meant to be a sweet bread recipe, which is why it’s lower in sugar/sweetness. But you’re always welcome to add more sweetener if you’d like. I also have recipes for banana bread and pumpkin bread, both of which are sweeter recipes.
The bread looks perfect. Bonus that it’s Paleo. The butter slathered on it is making me hungry!
It is an exciting idea to include zucchini as an ingredient to make a loaf of bread. I have never tried it before, but this is my chance! :)
Hi Irina- Can’t wait for you to try this!
Zucchini bread is such a delicious way to use up zucchini! This looks so moist and delicious!
The texture of this bread is spot on! Like you said, not dense at all! It’s going on my regular rotation.
Hi Beth- Definitely a recipe to keep on hand during zucchini season :)
I made it with pumpkin puree instead of apple sauce since I didnt have apple sauce today it was absolutely delicious! My 21M old toddler loved it and kept asking for more and more!!
It always makes me happy whenever My baby loves what I make Thank you Lisa :)
Hi HyeMi- I’m so glad you and your toddler enjoyed this zucchini bread! Can’t wait for you to try my other paleo breads as well then :)
Hi Lisa,
Is it possible to print the recipe with metric measurements? It keeps switching back whenever I push the button to print the recipe.
Thanks in advance!
Hi Angie- I just checked and you should be able to print in metrics! First, switch over to metrics and then hit the print button. If that doesn’t work, please email lisab@downshiftology.com and we can send you the printable sheet in metrics :)
Is it just me or is the video missing, help?!!
Hi Annette- You can view the video by turning off your ad blocker, then reload the page. You should be able to see it then :)
I’m giving it 4 stars because it’s very easy/quick to make(I found all three flours at Sprouts!) and about the moistest zucchini bread I’ve ever made! But I found it lacking a little in flavor…Any suggestions to up the flavor profile a tad? I was thinking maybe doubling the cinnamon next time or using a banana instead of applesauce?. But I will definitely be making it again!
Hi Christy – you can certainly add more cinnamon if you’d like and try a banana. But zucchini bread in general is typically more of a neutral flavor profile (unlike banana bread). As we all have different flavor preferences, feel free to tweak to your liking. Or you can always try my double chocolate zucchini bread recipe. ;)
Do you measure the zucchini before or after squeezing?
Before squeezing!
I made this zucchini bread for a picnic with friends and they ended up taking the rest of it home with them! And I think that says it all. Any time I’m cooking for others, I always look to you as I know no one will be let down!
I’m so glad you all enjoyed this zucchini bread! :)
We eat paleo and I had leftover zucchini and I found your recipe! It is delicious! I added chocolate chunks so my husband would eat it and he loved it too! I’ve got 2 more zucchini so I may have to whip up another batch! Thanks!
Hi Jayme – Awesome! Also, I might recommend my chocolate zucchini bread if you two love chocolate :)
I’ve tried all the zucchini breads and haven’t really found one I wanted to stick with. I’m glad I kept searching because I found it! Wow, this really is the best. It’s surprising light and delightful. A huge hit in my family, they noticed a big difference from what I usually make and were very happy to have this new one, lol.
Hi Jennifer – Thrilled to hear you finally found a zucchini bread recipe that works! I think you might have to try my chocolate zucchini bread if you and your family are fans of chocolate goods!
I was wondering if I could omit the maple syrup so it’s not sweet? Or do you suggest I swap it with something else?
Thanks you! Can’t wait to try it =]
Hi Laura – yes, you could omit the maple syrup and replace it with a little more applesauce if you’d like. :) Enjoy!
I’ve actually never made zucchini bread before, and this turned out amazing! I used honey instead of maple syrup and doubled the recipe. It is fantastic, and probably the only way I can get my kids to eat zucchini haha! Thanks so much!
Hi Lauren- Congrats on making your first zucchini bread! I’m glad you enjoyed this one, as well as your kids :)
This is soooo good! I love the chocolate version, too, and both are popular with my kids. Due to lack of ingredients, I tried making this with sweet potato instead of zucchini, and coconut yoghurt instead of apple sauce. Turned out great! Thanks for your fabulous website. 😊
Hi Kerri – I’m so glad this came out with the use of sweet potato! That actually sounds delicious and something I might have to try for myself :)
So delicious!! Substituted honey since I didn’t have maple syrup and it worked out well! Also added in nuts and raisins! My whole family loved it!!
Hi Bridget- Glad this recipe turned out well with the honey substitution!
Can you substitute the tapioca flour for something else or will it affect the bread if I don’t use it at all ?
Looking forward to make this !
Hi Reyna- You can also use arrowroot flour or a gluten-free flour blend!
Can you use a gluten free baking flour like King Arthur GF flour? Thank you. My daughter is anaphylactic to all tree nuts and peanuts and trying to go GF.
I haven’t tried it, but you could certainly give it a try in this recipe. Let us know how it turns out!
This looks like a good fit for the low-carb diet we are planning. Do your nutrition ratings apply to one serving (e.g. one slice) or the whole loaf?
Hi Dave – the nutrition info is per serving and there’s 12 servings (so per slice in this case).
I tweaked the recipe so I can use what I have and it turned out pretty good. Didn’t have tapioca flour so I used 1/3 cup coconut flour instead. I like my zucchini bread on the sweeter side so I added 1/4 cup maple syrup (4 tablespoons) as well as 2 tablespoons of Swerve sugar. Didn’t have applesauce so I mashed one ripe banana and upped the cinnamon to 2 tsp as well as added 1/8 teaspoon of nutmeg. I think next time, I will add some vanilla extract.
Hi Jenn – I’m glad this recipe turned out well even with all the adjustments you made!
I make this bread almost weekly! It’s great for meal prepping and can be eaten with sweet or savory food. I’ve also made this exact recipe as muffins to save time on cutting it, and comes out great as well.
Hi Odalys – Glad to hear you were able to turn this recipe into muffins :) I’ll have to whip those up myself!
Absolutely delicious. I had to sub cassava flour for tapioca because that’s what I had on hand. I’m making it again today and will add some walnuts this time. Thanks so much for the inspiration!
Hi Amy – I’m glad this recipe turned out for you with the minor adjustment :)
This is so, so good! Love toasting it and topping with a nut butter, hemp seeds and banana for breakfast. I love that it’s not stop sweet. This has been on a regular rotation in my home. Thanks, Lisa!
Hi Rupal – So glad to hear that is on a weekly rotation :) Plus, those additional toppings sound amazing!
Amazing and delicious recipe. Lisa really puts so much time and effort into every recipe she creates and you can just tell when you try it for yourself. I make this for meal prep about twice a month. 2 year old and picky 32 year old approved.
Hi Lisa – Thank you so much for your kind words :) I’m so glad that you and your family enjoy this zucchini bread!
moist and delicious! my go to bread :D
Hi Nella – So glad you enjoyed this zucchini bread :)
This is a staple summer bread at my house! Lisa’s tip on using the nut milk bag to squeeze the zucchini is a game changer. Make two loaves at a time. One for now and the other to freeze for later…you won’t regret it!
You’re smart to make two loaves at the same time! It’s amazing how quickly this recipe disappears when I make it as well. Happy you love the recipe Becky!
Hi Lisa.
Was wondering how do you prepare the apple sauce? :) thanks!
I used store-bought unsweetened applesauce in this recipe.
I would like to substitute the applesauce for coconut cream. Do you think this would work and if so, how much coconut cream should I use for your Paleo Zucchini Bread?
Hi Jeanette – I’m not sure how the coconut cream would work, as I haven’t tried it. My gut tells me that it might add too much liquid. But if you try it, let me know how it turns out!
Hi there! I was wondering if raw honey could be used as a replacement for the maple syrup. This sounds wonderful, and I have a large amount of frozen zucchini!
Hi Jen- You can definitely try using honey in this instead of maple syrup. Just depends how sweet your honey is! So the ratio may differ depending how sweet you would like it.
Made this last night. Didn’t have applesauce but did have pears about to go bad so I used them instead. I didn’t see in the written recipe when to add the apple cider vinegar (just now saw in your video though). I think it turned out just fine though. This was a trial for Thanksgiving. I’ve got vegans coming so I may try to substitute flax “eggs” and see how that works.
Thanks so much for sharing this recipe.
Hi Victoria – You can most certainly use flax eggs instead for your vegan friends/family :) I hope they all enjoy this recipe!
This is hands down the best one I have tried yet!! Tastes just like the bakery!
Hi Jaelyn – I’m so glad you loved this recipe! Definitely one of my favorite zucchini breads :)
Here is what I did to mix it up!
Sub 1/4 plain yogurt and 1/4 coconut oil for applesauce. Add 1 tsp vanilla extract. Only 1 tbs of syrup. Reduce tapioca/arrowroot to 1/4 cup and slightly increase almond flour and coconut flour. Increase cinnamon to 2.5 tsp and add cloves and nutmeg.
Hey, trying this your way as I do not have any applesauce that doesn’t have a crazy amount of sugar. Hoping I’m melting the coconut oil? Here goes. 🤩
Made this and the texture is wonderful. I wondered about the sugar and after tasting it, realized it isn’t a normal sweet bread. To get that I actually whipped up some butter with homemade maple syrup (per stick about 2 Tablespoons, but really flavored to taste) It was perfect! And still way less sugar than our traditional recipes. Thank you for the recipe.
Hi Amy – Yes, this zucchini bread isn’t as sweet as your typical zucchini bread. But, you can feel free to add more maple syrup to make it sweeter :)
What could have happened?! I watched the video and followed recipe exactly. Only thing different was that I used muffin tin instead of loaf pan…made 10. I checked after 50mins…tops were nicely brown and toothpick came out clean. Let them cool a bit before cutting one. The consistency was terrible…not bread-like at all but super dense and kind of squishy. Also the color is pale beige rather than brown.
The only thing I can think of is they didn’t cook long enough. But I used oven thermometer, tops were browned and toothpick came out clean so how would i have thought to cook longer? And they were soooo dense I don’t think longer oven time would have made much difference
Any ideas on what went wrong or how to make them edible at this point? Thanks
Hi Bonnie – If the consistency was more dense and squishy, it sounds like not enough moisture was taken out of the zucchini prior to mixing the ingredients together. Also, each oven heat is a bit different, as some cook hotter than others. So you may have had to increase the temperature just by a little. Hope this helps! Please reach back out if you have any questions :)
Sweet BLEND not bloods lol
I love the texture of this bread but in my world zucchini bread is sweet with tons of sugar in it :-). So I amended this by doing 4 tablespoons of maple syrup and one teaspoon of sweet bloods. That did the trick!
Hi Deb – Yes, your normal zucchini bread normally has loads of sugar, this recipe was meant to not have too much sugar :) But glad you found a way to sneak that back in and make it!
Super delicious I am so happy I found your YouTube channel! I made this yesterday and had it as a snack today it was amazing. So moist and slightly sweet my toddler enjoyed it as well. <3
Hi Selena – Thanks for following along to Downshiftology! I’m so glad you and your toddler loved this zucchini bread. If you’re looking for something on the sweeter side too, I would recommend my paleo chocolate zucchini bread :)
Great recipe! Not too sweet (which I like). I added toasted macadamia nuts to mine.
Hi Bridget – So glad you loved this recipe! The toasted macadamia nuts sound amazing… Great addition :)
Is almond flour the same as almond meal
I cannot get almond flour
Hi Yvonee – almond flour is normally made from blanched almonds where it is grounded more and almond meal has more of a coarse grind. You can try using almond meal instead if you don’t have almond flour :)