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Gluten-Free Zucchini Bread with Burrata and Thyme Roasted Grapes. This delicious and moist zucchini bread can be sliced fresh or toasted.
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5 from 2 votes

Gluten-Free Zucchini Bread with Burrata and Thyme Roasted Grapes

This gluten-free zucchini bread (also grain-free, paleo) is topped with burrata and thyme roasted grapes for a delicious snack or small lunch.
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs
Course: Snack
Cuisine: American
Keyword: gluten free zucchini bread
Servings: 8 slices
Calories: 182kcal
Author: Lisa Bryan


Zucchini Bread

  • 1.5 cups shredded zucchini
  • 1 cup almond flour
  • 1/3 cup tapioca flour
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3 eggs beaten
  • 1/3 cup applesauce
  • 3 tbsp maple syrup

Other Ingredients

  • 1-2 cups grapes
  • 1 tsp avocado oil
  • 1 tsp fresh thyme leaves
  • 1-2 balls of burrata


  • Preheat your oven to 350 degrees.
  • Mix the dry zucchini bread ingredients together in a mixing bowl. In a separate mixing bowl, stir together the wet ingredients, then pour the wet ingredients into the dry ingredients and stir until you have a batter.
  • Squeeze the shredded zucchini in a nut milk bag or kitchen towel to remove the excess water, then fold the zucchini into the batter.
  • Pour the batter into a 9x4-inch loaf pan lined with parchment paper. Cook for 45-50 minutes, or until golden on top. Remove the zucchini bread from the oven and let cool for 15-20 minutes.
  • Increase the oven temperature to 450 degrees fahrenheit.
  • Stir the grapes, thyme and oil together in a small mixing bowl, then pour onto a sheet pan. Roast the grapes for 8-10 minutes.
  • To assemble, slice a piece of zucchini bread, add a slice of burrata and top with a spoonful of roasted grapes.


Calories: 182kcal | Carbohydrates: 20g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 61mg | Sodium: 337mg | Potassium: 143mg | Fiber: 3g | Sugar: 9g | Vitamin A: 150IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1.2mg