This gluten-free zucchini bread recipe is minimally sweetened with natural sugar and contains 2 full cups of zucchini. Better-for-you and delicious!Jump to Recipe
I am a baker at heart. I love to cook, but I love baking even more. I’ve made a lot of gluten-free zucchini bread loaves to get this one just right. I had an old one on my site, but every time I made it, I just knew something wasn’t quite right. Time for a refresh!
Enter quarantine 2020, and I am finding myself doing a little more baking. Don’t get me wrong, we are busy with homeschooling while trying to work at the same time, but I am trying to use baking as a way to teach math (thanks to a tip I read online about homeschooling). Learn addition and fractions, and at the end we have a sweet reward!
Ingredients for Gluten-free Zucchini Bread
- Gluten-free flour + almond flour – You’ll need a gluten-free flour blend and almond flour. I like the combination of flours as the almond flour helps with the texture of the final product.
- Tapioca Starch – I added in some tapioca starch to help absorb some of the liquid and to create that perfect quick-bread texture. Tapioca starch helps add structure in gluten-free baking.
- Banana – One mashed banana is all you’ll need to add some natural sweetness and to help keep the bread nice and moist.
- Coconut Sugar – No refined sugars here! Considered a natural sugar, this keeps this bread 100% refined sugar-free. I also only use 1/3 cup to keep the sugar content low!
- Coconut Oil – Fats add moisture to quick breads. Be sure to use a clean coconut oil. Typically unrefined are cleaner, but some refined are okay too. Find our more HERE.
- Spices – Cinnamon and nutmeg are the perfect combo for this gluten-free zucchini bread recipe.
- Eggs – Help with binding the ingredients. As always, I recommend pasture-raised/certified humane. Find out more HERE.
- Baking Powder + Baking Soda – Helps gluten-free breads to rise and creates a nice, fluffy texture.
Gluten-free Flour Blends
In a lot of my gluten-free baking, I use a store-bought gluten-free flour blend. Let me start by saying that not all gluten-free flour blends are created equal. And pending the one you use, you may end up with a slightly different texture to your bread. I always find it still tastes delicious, but the texture could be a little more dense, wet, or even dry.
My Favorite Gluten-free Flour Blend
I have found that Namaste Organic Gluten-free Perfect Flour Blend works the best. In addition, it’s organic.
Why is organic so important? This flour blend (as do most gluten-free blends if not paleo) is made from brown rice flours. And organic equals fewer toxins and pesticides. With rice we need to be extra careful about these as these crops are high in pesticides.
Most gluten-free flour blends contain xanthan gum. Xanthan gum is a food additive that is used in baked goods to add structure. It is actually man-made, so it is not natural/a real food. Generally deemed safe, it’s still not a real food and takes away from the flour blend being 100% real. However, it’s typically needed to help in gluten-free baking, so I let it slide (balance, right!?). There are other blends that I do like (flour farm) that don’t contain xanthan gum, but in this specific recipe, I like the Namaste blend.
Substitutes and Add-Ins
Gluten-free Flour – most gluten-free blends should work for this recipe. I have not tried a paleo blend however. As mentioned above, I like this one.
Almond flour – I like the combination of flours in gluten-free baking; I find it helps with the texture. If you don’t have almond flour, or if you have a nut allergy, you can replace with the gluten-free flour blend you are using (in this recipe use 2 cups of gluten-free blend).
Tapioca Starch – I have not tried a substitution like arrowroot or corn starch, so I would advise against it. If you don’t’ have tapioca starch, I would omit all together. The final texture of your bread could change (pending your gluten-free flour blend), but the flavor will still be there.
Vegan? Use flax eggs or chia eggs.
Chocolate chips – I’ve made with chocolate chips before and it’s delightful. Add 1/3 cup chocolate chips to the final batter.
The cleanest version of packaged chocolate chips should have no more than cane sugar, chocolate liquor/chocolate/cocoa powder and cocoa butter. Brands that are Fair Trade certified and/or organic are even better! Nestle Toll House makes a great option and so does Equal Exchange Chocolates.
It is important to call-out though that the majority of chocolate chips do have refined sugar in them, so even though there are some “cleaner” versions, they still aren’t technically clean.
Blueberries – this bread would be delightful with some fresh or frozen blueberries added to the batter. Add one cup blueberries.
Walnuts – heck, throw in some walnuts if you want. They are the king of nuts, and are always a healthy idea. Add 1/2 cup walnuts if desired.
Storing Gluten-free Zucchini Bread
Store in an air-tight container for up to 4 days to remain soft. It’s great for freezing too, so if you want to enjoy longer than that, I recommend slicing the entire loaf and storing the slices in the freezer. That way it’s easy to grab a slice for a quick breakfast or snack.
I love Stasher bags for an eco-friendly way to freeze/store food.
More Baked Goods I Think You Might Like!
Did you make this gluten-free zucchini bread recipe? Please let me know what you think! Leave a comment below, give me a star rating, and/or share a photo on Instagram or Facebook and mention @CleanPlateMama.
Gluten-free Zucchini Bread
- 2 cups grated zucchini (about 2 small/medium zucchinis)
- 1 1/4 cup gluten-free flour blend
- 3/4 cup almond flour
- 2 tbsp. tapioca starch or tapioca flour
- 2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 banana, mashed
- 1/3 cup coconut oil, melted
- 1/3 cup coconut sugar
- 2 eggs
- 1 tsp. pure vanilla extract
- Preheat oven to 350. Prepare a 9×5 bread loaf pan by either lightly greasing with coconut oil or lining with parchment paper. If using parchment, cut a piece that is as wide as the loaf pan and place parchment on the bottom and up the short sides. This allows you to easily pull on the parchment to remove the bread from the pan when done.
- Using a few paper towels, squeeze as much excess water from the grated zucchini as you can. You may need to repeat a few times with dry paper towels. Set aside.
- In a large mixing bowl, combine the gluten-free flour, almond flour, tapioca starch, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a separate bowl, combine the mashed banana, coconut oil, coconut sugar, eggs, vanilla, and grated zucchini. (tip: mix the banana, oil, and sugar together first before adding remaining ingredients; this will help the coconut oil from solidifying when the cold eggs are added).
- Add the wet ingredients to the flour mixture and stir until fully combine. Batter will be on the thicker side.
- Scoop batter into prepared loaf pan. Spread batter evenly through pan.
- Bake for 45-55 minutes, or until a knife inserted in center of bread comes out clean. I usually check the bread at about 40 minutes and if it looks like it's starting to brown too much on the top I will tent with a piece of foil.
- Let cool 5-10 minutes before removing from pan. Pull on parchment paper to remove. If needed, run a knife along the long sides of the pan to loosen bread.
- Slice and enjoy!
- Store in an airtight container at room temp for up to 4 days.
- Will freeze well for up to 2 months.