Gluten Free Zucchini Bread
A tender, moist, and naturally sweetened zucchini bread made with almond flour and gluten-free flour. Lightly spiced with cinnamon and allspice, this loaf is high in protein, fiber-rich, and perfect for everyday snacking or meal prep. Enjoy it plain or with chocolate chips for a healthier twist on a classic favorite.
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
