Best Gluten-Free Zucchini Bread
This gluten-free zucchini bread is the kind of loaf you’ll want to keep on your counter all summer long. It’s perfectly moist, gently spiced, and sneaks in a little veggie boost to your morning breakfast. Watch the video below to see how I make this in my kitchen!
Servings: 6
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.
Video
Notes
- 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
Calories: 277kcal | Carbohydrates: 26g | Protein: 10g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 422mg | Potassium: 147mg | Fiber: 5g | Sugar: 8g | Vitamin A: 188IU | Vitamin C: 6mg | Calcium: 88mg | Iron: 2mg