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    Allianna's Kitchen » Recipes » Summer

    Published: Apr 5, 2024 · Modified: Jul 16, 2024 by Allianna Moximchalk · This post may contain affiliate links · 2 Comments

    Gluten Free Zucchini Bread

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    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. 

    Zucchini bread stacked up on a plate with grated zucchini on the side.

    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!

    Jump to:
    • Why I Love This Recipe
    • Recipe Ingredients
    • Recipe Substitutions and Variations
    • How To Make Gluten Free Zucchini Bread
    • GF Zucchini Bread FAQs
    • Bakers Tips
    • Other Gluten Free Summer Desserts You Will Love
    •  
    • Gluten Free Zucchini Bread

    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

    Homemade zucchini bread ingredients laid out on the counter in glass bowls.
    • 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

    Almond flour, tapioca flour, coconut flour, cinnamon and salt in a bowl.
    Step #1: Preheat the oven to 350 degrees F. Now, mix all of the dry ingredients together.
    Zucchini, eggs, and applesauce in a large glass bowl.
    Step 2: Next, 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 and dry zucchini bread ingredients mixed together in a large bow.
    Step #3: Mix the wet and dry ingredients together in a bowl until well mixed throughout.
    Zucchini bread in a silicone loaf pan.
    Step #4: Lastly, spray a silicone bread pan with avocado spray oil and add the bread to the pan. Bake for 50-55 minutes or until you can stick a toothpick in the middle and it comes out clean.

    GF Zucchini Bread FAQs

    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 this recipe be stored?

    In the refrigerator, in an airtight container. It will last for up to 1 week. 

    What kind of bread pan do you use?

    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, 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.

    Zucchini bread on a platter with chocolate chips.

    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.
    Stacked up zucchini bread on a plate.

    Other Gluten Free Summer Desserts You Will Love

    • beautiful plate of zucchini oatmeal bars
      Zucchini Oatmeal Bars
    • close up photo of zucchini muffins on a plate with chocolate chips
      Gluten Free Zucchini Muffins
    • mini gluten free zucchini cakes 12 scaled
      Mini Gluten Free Zucchini Cakes
    • poppyseed muffins on a plate with lemons
      Gluten Free Lemon Poppyseed Muffins

     

    Do you want to live a healthier lifestyle? Be sure to check out my go-to anti-inflammatory swap guide!

    Download my free guide.
    stacked up zucchini bread

    Gluten Free Zucchini Bread

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

    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.

    Notes

    Storage: This recipe can be stored in the fridge in an air tight container for up to 5 days. You can also freeze this recipe. 
    Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  
    Servings: It is based on making 12 slices of bread. 
    Tips: 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. 
     
    Delicious, moist, and flavorful homemade bread to make during the warm spring and summer months.
    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 Gluten Free Summer Recipes

    • Blackberry baked oatmeal on a blue plate with banana slices and blackberries.
      Blackberry Baked Oatmeal
    • Cake with white frosting and a slice cut out of it.
      Gluten Free Rhubarb Cake Recipe
    • Close up photo of pesto orzo salad in a blue bowl with tomatoes and pine nuts on top.
      Pesto Orzo Salad
    • Blackberry crisp on a plate with a fork and blue linen towel next to it.
      Gluten Free Blackberry Crisp

    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
    5 from 1 vote

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