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    Allianna's Kitchen » Season » Summer

    Published: Aug 27, 2021 · Modified: Aug 19, 2022 by Allianna Moximchalk · This post may contain affiliate links · 2 Comments

    Gluten Free Zucchini Bread

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    Looking for the perfectly moist and flavorful zucchini bread? You’ve found it! This homemade Gluten Free Zucchini Bread is so delicious and easy to make. Nothing beats a yummy bread that is packed with hidden nutrients– trust me, even the kids will enjoy this one. Perfect for breakfast OR snack, you could even add some chocolate chips for more of a dessert-bread. 

    side shot of zucchini bread

    What Makes This Recipe So Good?

    • Prep is so easy! Requiring only 15 minutes of hands-on time, you can whip this together, throw it in the oven, and have a warm loaf of Paleo Zucchini Bread in under 90 minutes. 
    • This is a great way to use up any extra zucchini that you may have on hand from the season. 
    • This makes a great breakfast or snack, either warmed up or chilled. 
    • There is something about eating zucchini in the spring time that just makes me so happy. If you are like me you won’t want to miss out on the other Zucchini Recipes I have on my blog.
    • This recipe is naturally paleo, gluten free, dairy free, Whole30, soy free, vegan, grain free and refined sugar free. 
    • This homemade bread freezes so well. I love to make a bunch of batches in the summer and eat it all winter long, too!
    • If you are local to Pittsburgh, check out my weekly meal prep menu. Take the hassle of baking off your hands, and get it delivered right to your front door. 

    gluten free zucchini bread ingredients laid out in bowls

    Recipe Ingredients

    • Almond flour, Tapioca flour, Coconut flour- These combinations of flours work so well together. I do not suggest substituting them out because different flours work differently together. 
    • Baking soda & apple cider vinegar- Work together to make the bread rise. 
    • Cinnamon & salt– Enhances all the flavors. If you are not a cinnamon person, you can skip it!
    • Eggs– Binds all the ingredients together. 
    • Applesauce– The key to a moist bread. Baking with applesauce also adds fiber and reduces calories. 
    • Maple syrup- One of my favorite sweeteners. Make sure to use a pure maple syrup. Many brands have all kinds of additives. I always recommend Costco’s Kirkland brand. 
    • Zucchini- Adds wonderful texture and moistness to a bread! Zucchini helps bulk up the bread, with an added boost of nutrition. Make sure as you shred your zucchini you squeeze out any extra water to prevent your bread from becoming overly moist. You can squeeze out any extra water with a paper towel.

    How To Make

    • Step 1

      • Preheat the oven to 350 degrees F. 

    dry ingredients in a bowl

    • Step 2

      • Add all dry ingredients to a mixing bowl. Mix until thoroughly combined. 

    wet ingredients in a bowl

    • Step 3

      • In a separate bowl, add eggs, applesauce, maple syrup, and apple cider vinegar. Whisk together. Then, add grated ginger and stir. Squeeze excess water out of zucchini prior to adding it to the bowl. 

    wet ingredients mixed together

    • Step 4

      • Pour the wet ingredients into the dry ingredients. Stir until the batter is well mixed. 

    all ingredients mixed together in a bowl

    • Step 5

      • Pour the batter into a greased bread pan.
    • Step 6

      • Bake for 50-60 minutes, or until a toothpick can be inserted and comes out clean.

    zucchini bread in a loaf pan

    Paleo Zucchini Bread Recipe FAQ’s

    • Can You Taste The Zucchini In The Zucchini Bread? 

      • Barely. The ingredients work together SO well, so any zucchini flavor that you do taste, is complemented by maple syrup and cinnamon. 
    • How Should Paleo Zucchini Bread Be Stored?

      • In the refrigerator, in an airtight container. It will last for up to 1 week. 
    • What Is Your Go-To Bread Pan? 

      • I LOVE using silicone molds. Totally mess free, which makes for easy clean-up!
    • Can You Freeze Zucchini Bread?

      • Yes! Allow the bread to completely cool then wrap it in cling wrap to ensure no air gets in. You can store in the freezer for up to 2 months. 
    • How Do You Grate Zucchini?

      • To grate the zucchini, use a cheese grater or a ginger zester and zest and grate. Be sure not to zest or grate too fast to prevent yourself from cutting your fingers.

    stacked up zucchini bread

    Chef’s Tips

    • Use a paper towel to squeeze/ pat the excess water out of the zucchini, once it is grated.
    • If you prefer your zucchini bread to be sweeter, add an extra 1-2 tablespoons of maple syrup.

    stacked up zucchini bread

    If you like this recipe, you will LOVE

    • Zucchini Oatmeal Bars
    • AIP Banana Bread
    • Gluten Free Zucchini Muffins
    • Mini Gluten Free Zucchini Cakes 
    • Gluten Free Pumpkin Bread

    If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna

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    stacked up zucchini bread

    Gluten Free Zucchini Bread

    Course Bread, Breakfast, Snack
    Cuisine American
    Keyword bread, zucchini
    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 1 hour 15 minutes
    Servings 12 servings
    Author Allianna Moximchalk
    136kcal
    Cost $12
    Print Recipe Pin Recipe

    Equipment

    • 2 mixing bowls

    Ingredients

    Dry Ingredients

    • 1 1/2 cups almond flour
    • 1/2 cup tapioca flour
    • 1/4 cup coconut flour
    • 1 tsp baking soda
    • 1 tsp cinnamon
    • 1/2 tsp salt

    Wet Ingredients

    • 3 eggs
    • 1/2 cup applesauce
    • 2 tbsp maple syrup
    • 1 tbsp apple cider vinegar
    • 1 1/2 cups grated zucchini Using a cheese grater or ginger zester. Be sure to use a paper towel at the end to squeeze out any extra water.

    Instructions

    • Preheat oven to 350 degrees F.
    • Add all dry ingredients to a mixing bowl. Mix until thoroughly combined.
    • In a separate bowl, add eggs, applesauce, maple syrup, and apple cider vinegar. Whisk together. Then, add grated zucchini and stir together. Make sure to squeeze the excess liquid out of the zucchini.
    • Pour the wet ingredients into the dry ingredients. Stir until the batter is well mixed.
    • Pour the batter into a greased bread pan.
    • Bake for 50-60 minutes, or until a toothpick comes out clean.
      If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna

    Notes

    To grate the zucchini, use a cheese grater or a ginger zester and zest and grate. Be sure not to zest or grate too fast to prevent yourself from cutting your fingers. Be sure to squeeze the zucchini at the end to remove any water from the zucchini. 
    If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna
    Delicious, moist, and flavorful!
    Serving: 1slice | Calories: 136kcal | Carbohydrates: 12g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 210mg | Potassium: 33mg | Fiber: 3g | Sugar: 4g | Vitamin A: 63IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 1mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

    More Summer

    • Vegan Peach Cobbler
    • Gluten Free Lemon Bars
    • Gluten Free Tomato Soup
    • Air Fryer Turkey Burgers

    Reader Interactions

    Comments

    1. Lori says

      February 11, 2022 at 1:35 pm

      5 stars
      This is such a great recipe! It comes out moist, sweet, and so delicious!

      Reply
      • Allianna Moximchalk says

        February 11, 2022 at 1:37 pm

        Thanks for taking the time to review 🙂

        Reply

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