Go Back
- 2 medium zucchinis, grated (approximately 2 cups) Zucchini is the star here. Grating it adds moisture and flavor. It keeps the bread soft and helps it rise. Always use fresh zucchinis for the best taste. - 1 ½ cups almond flour - ½ cup gluten-free oat flour - ½ teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon salt The dry mix gives structure. Almond flour makes it rich and nutty. Oat flour adds a nice texture. Baking soda and powder help it rise. Cinnamon adds warmth, while salt enhances all the flavors. - 3 large eggs - ⅓ cup pure maple syrup - ⅓ cup coconut oil, melted and slightly cooled - 1 teaspoon pure vanilla extract - ½ cup chopped walnuts or pecans (optional) - ¼ cup raisins or dairy-free chocolate chips (optional) The wet mix binds everything. Eggs provide protein and moisture. Maple syrup gives sweetness and flavor. Coconut oil adds richness. Vanilla extract rounds it out. You can add nuts for crunch and raisins or chocolate for sweetness. Ready to bake? Check out the Full Recipe for all the details! First, set your oven to 350°F (175°C). This step is key for even baking. Next, grab a 9x5 inch loaf pan. Grease it with non-stick spray. You can also use parchment paper for easy removal later. In a large mixing bowl, add the almond flour, gluten-free oat flour, baking soda, baking powder, cinnamon, and salt. Use a whisk to mix these dry ingredients well. This helps blend the flavors evenly. In a separate bowl, crack three large eggs. Whisk them until they are light and fluffy. Then add the maple syrup, melted coconut oil, and vanilla extract. Mix these wet ingredients until they are fully combined. Now, take the grated zucchini and add it to your wet mixture. Stir gently until the zucchini is well mixed in. This adds moisture and flavor to your bread. Gradually pour the dry mixture into the wet ingredients. Stir gently to form a smooth batter. Be careful not to over-mix; this can make your bread tough. Pour the batter into your prepared loaf pan. Use a spatula to spread it evenly. Place the pan in the oven. Bake for 45-55 minutes. Check if it’s done by inserting a toothpick in the center. If it comes out clean, your bread is ready. Once baked, let it cool in the pan for 10 minutes before moving it to a wire rack. For the full recipe, refer to the section above. Enjoy your easy gluten-free zucchini bread! To get the best texture in your zucchini bread, start with fresh zucchini. Grate it finely, and make sure to squeeze out any excess moisture. This step keeps your bread from becoming too soggy. Mix your dry and wet ingredients gently. Over-mixing can lead to a dense loaf. Bake until a toothpick comes out clean, then let it cool. This way, you keep that perfect, soft crumb. If you have allergies or dietary needs, you can change some ingredients. For the almond flour, use sunflower seed flour for a nut-free option. Instead of maple syrup, honey works well too. You can swap coconut oil with vegetable oil or melted butter. If you want a vegan version, replace eggs with flax eggs. Just mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit until thick. Slice the zucchini bread while it is warm for easier cutting. You can serve it with butter or honey for added flavor. For a lovely touch, sprinkle powdered sugar on top or add fresh mint leaves as a garnish. This not only makes the dish look great but also enhances the taste. Enjoy this treat with a cup of tea or coffee for a perfect snack! For the full recipe, check out the details above. {{image_4}} You can add fun extras to your zucchini bread. Chopped nuts give a nice crunch. I love walnuts or pecans. Both add great flavor. Dried fruits also work well. Consider adding raisins or cranberries for sweetness. If you want a treat, try dairy-free chocolate chips. They melt into the bread and make it extra special. You can change the flavor with spices and extracts. Ground cinnamon is a classic choice. It pairs well with zucchini. You can also try nutmeg for warmth. For an extra twist, add a splash of almond or coconut extract. These slight changes can make your zucchini bread unique. Feel free to experiment and find your favorite mix. If you have dietary needs, you can still enjoy this bread. To make it vegan, swap eggs for flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. For nut-free bread, use sunflower seed flour in place of almond flour. This keeps the bread tasty and safe for everyone. To keep your gluten-free zucchini bread fresh, store it in an airtight container. Place it at room temperature for up to three days. If you want it to last longer, consider refrigerating it. Just remember, cold air can dry it out. Wrap it in plastic wrap or foil before placing it in the fridge. You can freeze zucchini bread to enjoy later. First, let it cool completely. Wrap each slice or the whole loaf tightly in plastic wrap. Then, place it in a freezer-safe bag or container. It can last for about three months in the freezer. When you want a slice, just take it out, and it will be ready for a delicious snack. To reheat your zucchini bread, use the oven for the best results. Preheat the oven to 350°F (175°C). Place the bread on a baking sheet and warm it for about 10-15 minutes. If you prefer, you can also use a microwave. Heat each slice for about 15-30 seconds, but be careful not to make it too hot. Enjoy it warm with butter or your favorite spread! For the full recipe, check out the delightful gluten-free zucchini bread instructions. No, you should not use regular flour. This recipe needs gluten-free flour to stay soft and tasty. Regular flour has gluten, which can change the bread's texture. Stick with almond flour and gluten-free oat flour for the best results. These flours keep the bread moist and light. Zucchini bread can stay fresh for about four days at room temperature. After baking, let it cool completely. Then, wrap it tightly in plastic wrap or aluminum foil. If you want it to last longer, store it in the fridge for up to a week. For even longer storage, freeze it for about three months. Yes, you can substitute eggs in this recipe. Use flaxseed or chia seeds as a binder. Mix one tablespoon of flaxseed meal or chia seeds with three tablespoons of water. Let it sit for about five minutes until it thickens. This mix works well and keeps the bread together. You can serve zucchini bread in many fun ways. Try spreading butter or cream cheese on warm slices. For a sweet touch, drizzle honey or maple syrup. Serve it with fresh fruit for a bright side. You can also enjoy it with a cup of tea or coffee for a cozy treat. Check out the full recipe for more ideas! This article covered zucchini bread from start to finish. We went through the key ingredients, step-by-step instructions, and helpful tips. You learned about variations and storage advice as well. Zucchini bread is easy and fun to make. It’s great for sharing or enjoying by yourself. Remember, you can change it up with add-ins or flavors. Baking can bring joy and comfort, so enjoy each bite!

Easy Gluten Free Zucchini Bread

Indulge in the deliciousness of gluten-free zucchini bread with this easy recipe! Made with wholesome ingredients like almond flour and fresh zucchini, this bread is moist and flavorful. Perfect for breakfast or a snack, it’s a treat everyone will love. Follow our simple steps to create this delightful gluten-free zucchini bread that will impress your family and friends. Click through to explore the recipe and bring this tasty dish to your kitchen!
Print Recipe Pin Recipe

Ingredients
  

2 medium zucchinis, grated (approximately 2 cups)

1 ½ cups almond flour

½ cup gluten-free oat flour

½ teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon salt

3 large eggs

⅓ cup pure maple syrup

⅓ cup coconut oil, melted and slightly cooled

1 teaspoon pure vanilla extract

½ cup chopped walnuts or pecans (optional)

¼ cup raisins or dairy-free chocolate chips (optional)

Instructions
 

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with non-stick spray or line it with parchment paper for easy removal.

    Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, gluten-free oat flour, baking soda, baking powder, cinnamon, and salt. Use a whisk to blend the dry ingredients together until they are evenly mixed.

      Prepare Wet Ingredients: In a separate bowl, crack the eggs and whisk them until well beaten. Add the maple syrup, melted coconut oil (ensure it’s cooled to avoid cooking the eggs), and vanilla extract. Mix these wet ingredients until fully combined.

        Incorporate Zucchini: Add the grated zucchini to the wet mixture, stirring gently until just combined, ensuring the zucchini is evenly distributed.

          Combine Mixtures: Gradually pour the dry ingredient mixture into the wet ingredients, stirring gently until a smooth batter forms. Be careful not to over-mix as this can affect the texture.

            Fold in Optional Ingredients: If using, gently fold in the chopped nuts and raisins or dairy-free chocolate chips, which will add a delicious crunch and sweetness to the bread.

              Transfer to Pan: Pour the batter into the prepared loaf pan, using a spatula to spread it evenly within the pan.

                Bake: Place the loaf pan in the preheated oven and bake for 45-55 minutes. The bread is done when a toothpick inserted into the center comes out clean.

                  Cool the Bread: Once fully baked, remove the bread from the oven and let it sit in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 8 slices

                      - Presentation Tips: Slice the zucchini bread while warm and serve with a generous pat of butter or a drizzle of honey for extra flavor. For an elegant touch, garnish each slice with a sprig of fresh mint or a light dusting of powdered sugar. Enjoy your delightful creation!