Nutritious almond flour gives this zucchini bread a lighter texture without using starches or gums. You would never guess it’s gluten-free, dairy-free and refined sugar-free!

Nutritious almond flour gives this zucchini bread a lighter texture without using starches or gums. You would never guess it's gluten-free, dairy-free and refined sugar-free!

I have an announcement! Baking gluten-free doesn’t have to be void of nutrition.

I often see gluten-free recipes that are loaded with a ton of starches and gums, and I’m like…WHY?

There are so many wonderful alternatives that provide fiber, protein, and iron while still producing a baked good with a fluffy texture and a delicate crumb. I mean, just look at this zucchini bread.

Not only is she beautiful but she’s made with feel good ingredients to boot.

Nutritious almond flour gives this zucchini bread a lighter texture without using starches or gums. You would never guess it's gluten-free, dairy-free and refined sugar-free!

Gluten-free Zucchini Bread Ingredients

  • Almond Flour– I always get questions about substituting almond flour and unfortunately, I can’t recommend it. It adds moisture, unlike other flours. Changing this ingredient would require reworking the entire recipe. Make sure you are using blanched almond flour for the best texture!
  • Brown Rice Flour– Brown rice flour can be swapped with oat flour, white rice flour or GF all-purpose.
  • Baking Soda, Cinnamon & Salt– I haven’t tested this recipe with baking powder but it should work the same if you don’t have baking soda. Cinnamon is optional and you may desire less salt, depending on your palate. (Mine likes salty with my sweet!)
  • Eggs– Essential for binding and rise. I haven’t tested this recipe with flax eggs but my suspicion is that it wouldn’t rise very well.
  • Milk– I like to use unsweetened soy milk for extra protein but feel free to use whatever milk you prefer.
  • Coconut Sugar– The original version of this recipe called for just maple syrup but the addition of coconut sugar makes for better texture and flavor.
  • Pure Maple Syrup– Make sure you are using PURE maple syrup. NOT Aunt Jemima. ;)
  • Vanilla Extract– Just a teaspoon for the best flavor.
  • Oil– I like melted coconut oil because it adds the most moisture and helps bind the bread once it’s cooled down. But you can always substitute with your preferred neutral oil here.
  • Zucchini– Be sure to shred the zucchini then measure out 1 cup worth. If your zucchini is super wet, you can blot it with a towel (or a few paper towels) but you don’t have to squeeze it bone dry for this recipe.
Nutritious almond flour gives this zucchini bread a lighter texture without using starches or gums. You would never guess it's gluten-free, dairy-free and refined sugar-free!

Save this Recipe

We'll email this post to you, so you can come back to it later!

How to Make Gluten-free Zucchini Bread

You only need 1 bowl to make this zucchini bread!

  1. Preheat the oven. Line a loaf pan.
  2. Shred the zucchini. If it’s super wet, squeeze it between a few paper towels.
  3. Whisk together the wet ingredients (eggs, maple syrup, milk and vanilla).
  4. Add the dry (almond flour, brown rice flour, coconut sugar, baking powder, baking soda, cinnamon and salt).
  5. Stir together.
  6. Fold in shredded zucchini and chocolate chips.
  7. Bake for 45-60 minutes, or until center is firm.
  8. Allow to cool. Slice and enjoy!
Nutritious almond flour gives this zucchini bread a lighter texture without using starches or gums. You would never guess it's gluten-free, dairy-free and refined sugar-free!
Nutritious almond flour gives this zucchini bread a lighter texture without using starches or gums. You would never guess it's gluten-free, dairy-free and refined sugar-free!
Nutritious almond flour gives this zucchini bread a lighter texture without using starches or gums. You would never guess it's gluten-free, dairy-free and refined sugar-free!

More Delicious Ways to Enjoy Zucchini

Nutritious almond flour gives this zucchini bread a lighter texture without using starches or gums. You would never guess it's gluten-free, dairy-free and refined sugar-free!

5 from 17 reviews

Gluten-free Zucchini Bread

Sarah Rotavera
10 servings
Nutritious almond flour gives this zucchini bread a lighter texture without using starches or gums. You would never guess it's gluten-free, dairy-free and refined sugar-free!
Print Recipe Pin Recipe Leave a Review
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients
 

  • 2 eggs, at room temperature
  • ¼ cup pure maple syrup
  • ½ cup unsweetened vanilla almond milk, or preferred milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons melted coconut oil, can sub preferred neutral-flavored oil
  • 1 cup almond flour
  • 1 cup brown rice flour , can sub 1 cup oat flour
  • ¼ cup coconut sugar, can sub ¼ cup maple syrup
  • 1 teaspoon baking soda
  • ¼-½ teaspoon salt, depending on your preferences
  • 1 teaspoon cinnamon
  • 1/2 cup dark chocolate chips*
  • 1 cup grated zucchini, squeeze excess water

Equipment

Instructions
 

  • Preheat the oven to 350°F. Line or grease a standard size loaf pan and set aside.
  • In a large bowl, whisk together the eggs, milk, pure maple syrup and vanilla extract.
  • To the same bowl, add the dry ingredients (almond flour, brown rice flour, coconut sugar, baking soda, cinnamon and salt). Stir until well combined.
  • Lastly, fold in the shredded zucchini and chocolate chips.
  • Transfer the batter into the loaf pan. Bake in the oven for 45-60 minutes, or until the center is firm to the touch. Allow to cool for 15-20 minutes before serving.
  • Store in an airtight container in the refrigerator for up to 4 days. Please note that when the bread is cold, it changes the texture. You may want to let it sit out at room temperature for about 30 minutes before eating after refrigeration.

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose. 
*If you prefer more of a spice bread you can omit the chocolate chips and substitute walnuts (or nuts of choice). Then add an additional teaspoon of cinnamon + a pinch of cloves and nutmeg for more spice.
Calories: 257kcal, Carbohydrates: 29g, Protein: 6g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 33mg, Sodium: 217mg, Potassium: 167mg, Fiber: 3g, Sugar: 11g, Vitamin A: 74IU, Vitamin C: 2mg, Calcium: 85mg, Iron: 1mg
Did you make this recipe?Please consider Leaving a star rating and review!

Recommended

Mini Banana Oatmeal Muffins (gluten-free, dairy-free)

Vegan Zucchini Banana Bread Recipe

1-Bowl Flourless Chocolate Zucchini Muffins (gluten-free and dairy-free)
More Recommended