Are you looking for the most perfect 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 and simple ingredients- trust me, even the kids will enjoy this one. Perfect for breakfast or a snack, you could even add some chocolate chips for more of a dessert-bread.
There is something about eating zucchini season that 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 like my Gluten Free Zucchini Muffins, Gluten Free Zucchini Cake, and Zucchini Oat Bars. I love eating this bread as is, but my husband likes putting a slather of ghee on top. I have a recipe on my blog for how to make your own Homemade Clarified Butter (Ghee.) I also like to make this recipe when I am hosting brunch, it pairs well with my Banana Chia Pudding, Gluten Free Rhubarb Cake recipe, and Gluten and Dairy Free Cake too!
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Why I Love This Recipe
- The prep required by this recipe is so easy. It only requires 15 minutes of hands-on time, you can whip this together, throw it in the oven, and have a warm loaf of Gluten Free 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.
- If you love gluten-free baking like me and enjoy this gf zucchini bread, be sure to check out my Gluten-Free Pumpkin Bread and Gluten Free Apple Muffins.
- This makes a great breakfast, dessert or snack. You can eat it warm or cold too! Kids tend to love this treat as an after school snack.
- 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 deliver treats like this one right to your door.
Recipe Ingredients
- Almond flour, Tapioca flour, Coconut flour- These combinations of flours work so well together. I like making my own gluten-free flour blend. The store-bought ones tend to have binders in them and gums which tend to upset my stomach. I like Bob’s Red Mill as my go to flour brand.
- 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.
- Sea salt-This compliments the sweetness in this recipe!
- 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.
- Shredded Zucchini- Adds wonderful texture and moistness to a bread! The fresh 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 with paper towels and your hands to prevent your bread from becoming overly moist. You can squeeze out any extra water with a paper towel. I like using large zucchini I can find for baking. I have found they have less water in them.
- Avocado oil spray-To spray the loaf pan with to prevent the bread from sticking. You will want to make sure you have a greased loaf pan prior to adding the bread to the pan.
See the recipe card below for a full list of ingredients and measurements.
Recipe Substitutions and Variations
- Avocado oil spray-You can also use any kind of cooking oil spray. I also like olive oil or melted coconut oil. I try to avoid vegetable oil cooking spray or canola oil because it is not the best for you.
- Gluten-free flour-Not all flour blends are created equally. It is important to not substitute any of the flours here for other gluten free flours. While I sometimes use brown rice flour, it will not work for this recipe.
- Chocolate zucchini bread-If you like chocolate like me, I love adding chocolate chips to this recipe. I always add the chocolate on top half into baking the loaf way rather than mixing them into the batter so the chocolate chips do not sink all to the bottom.
This recipe has not been tested with other substitutions and variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Gluten Free Zucchini Bread
GF Zucchini Bread FAQs
Barely. The ingredients work together SO well, so any zucchini flavor that you do taste, is complemented by maple syrup and cinnamon.
In the refrigerator, in an airtight container. It will last for up to 1 week.
I LOVE using silicone molds. Totally mess free, which makes for easy clean-up!
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.
To grate the zucchini, use a cheese grater, a box 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.
Bakers Tips
- Tip #1: Use a paper towel to squeeze/ pat the excess water out of the zucchini, once it is grated.
- Tip #2: If you prefer your zucchini bread to be sweeter, add an extra 1-2 tablespoons of maple syrup.
Other Gluten Free Summer Desserts You Will Love
Do you want to live a healthier lifestyle? Be sure to check out my go-to anti-inflammatory swap guide!
Gluten Free Zucchini Bread
Equipment
- 2 mixing bowls
- Silicone bread pan
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.
- cooking oil spray For the bread pan. I like avocado oil spray.
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 after sticking it in the middle.
Lori says
This is such a great recipe! It comes out moist, sweet, and so delicious!
Allianna Moximchalk says
Thanks for taking the time to review 🙂