A delicious, soft & fluffy gluten-free zucchini bread recipe. This bread is minimally sweetened with natural sugar and contains 2 full cups of zucchini. Perfect addition to breakfast, brunch, or is great as a healthy snack.
You are going to love this easy and delicious gluten-free zucchini bread. This quick bread recipe is perfect for prime zucchini season. Since I don't have a garden, I love grabbing local zucchini from the famers market and making a loaf or two of this bread.
Why You'll Love This Bread!
- No gummy texture – this gluten-free zucchini bread is soft and fluffy! I use a combination of a gluten-free flour blend, almond flour, and coconut flour. I find that using multiple different types of flours always results in the best texture for gluten-free baked goods!
- Low sugar + naturally sweetened – mashed banana and coconut sugar add a slight sweetness to this bread.
- Great any time of the day - I love this bread for breakfast, or as an afternoon snack/treat. Also great for kids snacks or throwing in kids' lunches!
Gluten-free flour – note that not all gluten-free flour blends are created equal. Pending on the one you use, you may end up with a slightly different texture to your bread.
My go-to gluten-free blend is Nameste Organic Gluten-free Perfect Flour Blend, and what I use to keep this zucchini bread gluten free. It’s made from simple flours and I love that it's organic (bye-bye yucky pesticides).
Almond flour and coconut flour – I like the addition of these flours to help create the soft & fluffy texture of this bred. You should be using blanched almond flour (skins removed from the almonds) vs. unblanched.
Coconut sugar – keeps the bread naturally sweetened. I have not tried using pure maple syrup or honey, but both are good options for natural sweeteners. If you do try one of these alternatives, let me know how it turns out.
Coconut oil – I always use unrefined/virgin coconut oil, but refined works too in this recipe.
Tips for Keeping the Ingredients Clean
Here are some tips when it comes to keeping this gluten-free zucchini bread clean! And know that if you don’t use items with my recommendations below, the recipe will still turn out great.
Gluten-free flour blend - because I'm concerned about the pesticide load on crops, I buy organic gluten-free blends. I also like to make sure there is brown rice flour in addition to white rice so I'm getting some whole grains from the rice.
Eggs - there are so many different labels on eggs, but both from a nutritional standpoint and animal welfare standpoint, I buy pasture-raised and certified humane eggs.
Coconut oil - you can buy either refined or unrefined coconut oil. I opt for unrefined because it's less processed/cleaner (and no, you can't taste the coconut flavor in the bread). My favorite is Nutiva Virgin Coconut Oil.
Step 1: Combine the flours, cinnamon, nutmeg, baking soda, baking powder, and salt in a large mixing bowl.
Step 2: Add the mashed banana, melted coconut oil, coconut sugar, eggs, vanilla, and grated zucchini to a small bowl and whisk together using a metal whisk or a fork. Tip: Mix the oil, banana, and coconut sugar together before adding the eggs. This will help to keep the oil from solidifying again once you add in the cold eggs.
Step 3: Add the wet ingredients to the bowl with the flour mixture. Mix until just combined. Do not overmix.
Step 4: Add bread batter to a 9x5 (or similar size) bread pan that’s been lined with parchment paper, or has been lightly greased.
Step 5: Bake at 350 for 50-60 minutes, or until a bread knife entered in the middle comes out clean. Allow to cool slightly before removing from bread pan.
Step 6: Allow to fully cool before slicing (this helps the bread to settle). And then enjoy your freshly made gluten-free zucchini bread!
A box grater works best for grating the zucchini. Then I like using a flour sack dish towel to squeeze out the water. To do so, place the grated zucchini in the center of the towel and wrap the cloth around the zucchini. Squeeze until you can't get any more water out. You can also use paper towels if you don't have a flour sack towel.
Yes, grate the entire zucchini, including the skin.
Tips & Notes
Add-ins: this is a basic gluten-free zucchini bread, but feel free to add in ½ cup chocolate chips or blueberries. Or ½ cup chopped walnuts or pecans. All delicious options and all will still keep this zucchini bread gluten free.
Measuring flour: the best way to measure the flours is by scooping them into your measuring cup and leveling off with a knife. Same with the almond flour – don’t pack the almond flour into the measuring cup.
Storing: store in an air-tight container lined with a paper towel. Will stay good at room temperature for up to 4 days – but the sooner you eat it, the fresher it will taste! Can also be stored in the freezer for up to 3 months. Tip: slice and then freeze so you can grab a slice at a time when you need some gluten-free zucchini bread in your life.
I love Stasher bags for an eco-friendly way to freeze/store food.
More Gluten-free Baked Goods!
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Gluten-free Zucchini Bread
- 2 mixing bowls
- 9x5 loaf pan
- 1 ¼ cup gluten-free flour blend
- ¾ cup almond flour
- 2 tbsp. coconut flour
- 2.5 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ¼ cup mashed banana (one small banana)
- ½ cup coconut oil, melted (or melted butter if not dairy free)
- ½ cup coconut sugar
- 2 eggs
- 1 tsp. pure vanilla extract
- 2 cups grated zucchini, excess water removed (about 2 small/medium zucchinis)
- Preheat oven to 350. Prepare a 9x5 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.
- In a large mixing bowl, combine the gluten-free flour, almond flour, coconut flour, 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. Whisk together using a metal whisk or a fork. (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, but don't overmix. Batter will be on the thicker side.
- Scoop batter into prepared loaf pan. Using a knife, spread batter evenly across the top.
- Bake for 55-65 minutes, or until a knife inserted in center of bread comes out clean. I usually check the bread at about 35 minutes and tent the pan with a piece of foil (this will help the edges from browning too much).
- 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.
- Allow to fully cool. Slice and enjoy!
- The best way to measure the flours is by scooping them into your measuring cup and leveling off with a knife. Same with the almond flour – don’t pack the almond flour into the measuring cup.
- If you aren't dairy free, you can use melted butter instead of coconut oil.
- Allowing bread to fully cool (or almost) helps the bread with the nice fluffy texture.. but if you must, you can slice right away 🙂
- Store in an airtight container at room temp for 2 days, or you can store in the freezer for up to 3 months. If freezing, fully slice the loaf before freezing.