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+ servings
a slice of zucchini bread on a plate next to a mug of coffee

Gluten Free Zucchini Bread

Sandi Gaertner
A quick and easy homemade gluten free zucchini bread recipe the whole family will love.
4.88 from 8 votes
dairy free allergen icon
gluten free allergy icon
soy free allergy icon
Prep Time 20 minutes
Cook Time 40 minutes
Batter resting 15 minutes
Total Time 1 hour 15 minutes
Course Gluten Free Bread Recipe, Gluten Free Breakfast Recipes
Cuisine American
Servings 12 slices
Calories 399 kcal

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Ingredients
  

  • 2 cups gluten free flour blend * see note
  • 1 cup almond flour * see note
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder aluminum-free
  • 2 teaspoons ground cinnamon
  • 1 ½ cups coconut sugar or brown sugar
  • 1 cup chopped pecans
  • 1 ½ cups almond milk * see note
  • 3 large eggs
  • 1 ½ cups shredded zucchini
  • 2 teaspoons pure vanilla extract
  • ¾ cup coconut oil melted, or another light oil
  • 2 tablespoons flaxseed meal ground

Instructions
 

  • Preheat the oven to 425º F.
  • Spray coconut oil in two loaf pans and set aside.
  • Shred your zucchini and use a paper towel to squeeze out the extra liquid.
  • In a large bowl, add dry ingredients and whisk to blend.
  • In a smaller bowl, add wet ingredients (including shredded zucchini).
  • Pour the wet ingredients into the dry ingredients and mix gently. Do not overmix your batter, or your bread will turn out dense.
  • Pour the batter into the two prepared bread loaf tins. Spray oil in the pans and line with parchment paper.
  • Optional, sprinkle course sugar on top of the loaves.
  • Bake for 5 minutes at 425º F, then reduce the oven temperature to 350º F and bake 35-40 minutes until done. (Baking at high heat for 5 minutes makes your loaf dome up in a beautiful way!) The actual baking time will vary depending on the size of your loaf pans.
  • Remove from the oven and carefully remove the cakes from the hot pans to a cooling rack. Do not slice the bread until it is cooled.

Notes

  1. It is important to squeeze your zucchini shreds into paper towels to absorb the extra liquid before adding them to the wet ingredients.
  2. I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work; I have not tested other flours.
  3. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon. You can use my DIY Gluten Free Flour Blend if you are gum-free.
  4. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
  5. To make this recipe nut-free, omit the almond flour and substitute an additional 1/2 cup gluten free flour blend.
  6. Other dairy-free milk will work, but I do not recommend canned coconut milk.
  7. This bread will keep up to 2 days in an air-tight container or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 399kcalCarbohydrates: 37gProtein: 7gFat: 27gSaturated Fat: 13gCholesterol: 41mgSodium: 238mgPotassium: 173mgFiber: 5gSugar: 15gVitamin A: 124IUVitamin C: 5mgCalcium: 108mgIron: 2mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.