This wholesome zucchini bread is proof that healthy baking can be deliciously indulgent.
Made with almond flour, zucchini, and a touch of honey, it’s naturally gluten-free, high in protein, and rich in fiber.
The almond flour and coconut oil provide heart-healthy fats, while zucchini adds moisture without excess carbs.
Quick to make, freezer-friendly, and packed with nutrients, this bread is the perfect balance of comfort food and everyday wellness.
Gluten Free Zucchini Bread
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 rubber spatula
- 1 grater (for zucchini)
- Paper towels or kitchen towel (for squeezing zucchini)
- 1 8 ½ x 4 ½-inch loaf pan
- Parchment paper
- Wire cooling rack
- Measuring Cups & Spoons
Ingredients
- ¼ cup coconut oil or unsalted butter, melted
- 1 cup zucchini grated and squeezed dry (about 1 medium zucchini)
- 1 cup gluten-free all-purpose flour blend e.g., Bob’s Red Mill
- ½ teaspoon xanthan gum only if your flour blend doesn’t already include it
- ½ cup almond flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs
- ⅓ cup honey
- 3 tablespoons unsweetened almond milk or any milk of choice
- 1 ½ teaspoons pure vanilla extract
- ⅓ cup dark chocolate chips optional
Instructions
- Melt and Cool the Fat: Place the coconut oil (or butter, if using) in a large microwave-safe mixing bowl. Warm it in the microwave for about 30 seconds, or just until it turns completely liquid. If you prefer, melt it on the stovetop in a small saucepan over medium heat, then transfer it to your mixing bowl. Allow the melted oil to cool slightly so it doesn’t scramble the eggs later.
- Prepare the Baking Pan: Preheat your oven to 350°F (175°C). Line an 8 ½ x 4 ½-inch loaf pan with parchment paper, leaving extra paper hanging over the long sides to create “handles” for easy lifting. Lightly coat the inside of the paper and pan with nonstick spray to prevent sticking.
- Shred and Drain the Zucchini: Grate the zucchini using a box grater or food processor until you have about 1 cup (from 1 medium zucchini). Zucchini holds a lot of water, which can make your bread dense and soggy. To fix this, place the grated zucchini between layers of paper towels or a clean kitchen towel. Press firmly to squeeze out as much moisture as possible—this step ensures your bread turns out light and fluffy. Set the drained zucchini aside.
- Mix the Dry Ingredients: In a medium-sized bowl, whisk together the gluten-free flour, xanthan gum (only if your flour doesn’t already include it), almond flour, ground cinnamon, allspice, baking powder, baking soda, and salt. Mixing these separately ensures the leavening agents and spices are evenly distributed, so your loaf bakes up perfectly spiced and well-risen.
- Whisk the Wet Ingredients: To the large bowl with the cooled coconut oil, add the eggs, honey, almond milk, and vanilla extract. Whisk the mixture until everything is smooth and fully blended. If at any point the coconut oil begins to re-solidify, gently warm the bowl in short microwave bursts (or place it over a pan of simmering water if using a heat-safe bowl) until it liquefies again.
- Incorporate the Zucchini: Using a rubber spatula, fold the well-drained zucchini into the wet mixture. Stir until the shreds are evenly distributed throughout the batter. This ensures every bite has a moist and tender crumb while adding extra fiber and nutrients to the loaf.
- Combine Wet and Dry Mixtures: Add the bowl of dry ingredients into the zucchini mixture. With a spatula, gently fold the two together, scraping the sides and bottom of the bowl as you go. Mix just until you no longer see dry flour—over-mixing can make the bread dense and tough. The batter should look slightly thick but still spreadable.
- Add the Chocolate Chips (Optional): If you’re including chocolate chips, fold them into the batter at this stage. For a prettier finish, set aside a small handful to sprinkle on top before baking. The chocolate adds a touch of sweetness that pairs beautifully with the warm spices.
- Transfer to the Pan: Pour the batter into your prepared loaf pan, using the spatula to smooth the surface evenly. If you reserved chocolate chips, scatter them over the top for a bakery-style look.
- Bake the Zucchini Bread: Place the loaf in the preheated oven and bake for 40–45 minutes. Around the 30-minute mark, check the top—if it’s browning too quickly (this happens when honey caramelizes), loosely tent the pan with foil to prevent over-browning. Continue baking until a toothpick inserted into the center comes out mostly clean with only a few moist crumbs.
- Cool Before Slicing: Once baked, set the loaf pan on a wire cooling rack. Let the bread rest in the pan for about 20 minutes to firm up. Then, using the parchment paper handles, gently lift the loaf out of the pan. Allow it to cool completely before slicing for the neatest cuts. If slicing while still warm, use a large, sharp knife and wipe the blade between cuts to keep the slices tidy.
- Serve and Store: Enjoy a slice warm, at room temperature, or even lightly toasted. For storage, let the bread cool fully, then keep it in an airtight container lined with paper towels at room temperature for up to 1 week. For long-term storage, wrap slices or the whole loaf tightly in plastic wrap, place in a freezer-safe bag or container, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Notes
- Use a gluten-free flour blend that already contains xanthan gum to save an extra step. If yours doesn’t, add it as directed.
- Always squeeze out excess moisture from zucchini to prevent soggy bread.
- Honey naturally caramelizes, so loosely tent the loaf with foil if it browns too quickly.
- For a dairy-free option, stick with coconut oil and almond milk.
- Add-ins like walnuts, pecans, or dried cranberries can replace or complement chocolate chips.
- Slice neatly with a sharp knife, especially if cutting while warm.
- This bread freezes beautifully—perfect for meal prep or quick breakfasts
Chef’s Secrets for Perfect Results
The magic behind a perfect zucchini bread lies in moisture balance and gentle mixing.
Zucchini naturally contains a lot of water, so draining it thoroughly is key to keeping your loaf tender instead of heavy.
Another secret is to whisk the dry ingredients separately before folding them into the wet mixture; this prevents clumps and ensures even flavor.
Always mix gently and stop as soon as the flour disappears—over-mixing is the fastest way to end up with dense bread.
Lastly, check your bread around the 30-minute mark and shield it with foil if needed.
These small techniques guarantee a bakery-quality loaf every time.
Serving Suggestions to Enjoy More
This zucchini bread is incredibly versatile and can be enjoyed at any time of day.
For breakfast, serve it warm with a spread of almond butter, cream cheese, or a drizzle of honey.
As an afternoon snack, pair it with a hot cup of tea or coffee.
For dessert, add a scoop of Greek yogurt or vanilla ice cream on the side.
If you’d like a more savory twist, skip the chocolate chips and serve slices alongside a bowl of soup or salad for a wholesome meal.
Whether sweet or savory, this bread adapts beautifully to your cravings.
Storage Tips for Freshness
The secret to keeping zucchini bread fresh lies in proper storage.
Always let the loaf cool completely before wrapping or storing to prevent trapped steam from making it soggy.
At room temperature, store it in an airtight container lined with paper towels to absorb any excess moisture—it will stay fresh for up to 5–7 days.
For longer storage, wrap slices or the entire loaf tightly in plastic wrap and place inside a freezer bag.
Stored this way, it keeps for up to three months.
To enjoy, thaw overnight in the refrigerator or warm individual slices in the toaster oven for a freshly baked taste.
Frequently Asked Questions
1. Do I need to peel the zucchini first?
No, peeling is not necessary. The skin is thin, softens beautifully when baked, and adds extra nutrients and fiber. Simply wash the zucchini well before grating.
2. Can I make this bread vegan?
Yes! Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use maple syrup instead of honey. The bread will be slightly denser but still moist and flavorful.
3. Why is my zucchini bread too wet?
Excess moisture from the zucchini is usually the culprit. Always press out as much water as possible with a towel before mixing it in. If your bread is still too wet, it may need a few extra minutes in the oven.
4. Can I add nuts or other mix-ins?
Absolutely! Walnuts, pecans, raisins, or dried cranberries all work beautifully. Just fold them in at the same step as the chocolate chips, keeping the total add-ins to about ⅓–½ cup to avoid overwhelming the batter.
5. How can I make the bread lower in sugar?
You can reduce the honey slightly or swap half of it with unsweetened applesauce. The bread will still be moist and naturally sweet without losing its structure or flavor.
