Baking a loaf of zucchini bread is one of my favorite ways to use up any extra zucchini I have during the summer months. Quick breads make a great snack when you’re craving a baked good but want a healthier option. This gluten-free zucchini bread is also paleo and dairy-free. Make a loaf for breakfast or a healthy snack!
This gluten-free zucchini bread uses almond flour and coconut flour in place of regular flour.
Almond flour is one of the most commonly used flours in gluten-free and paleo baking. It probably has the closest texture to regular flour. Just be sure to use almond “flour” rather than almond “meal” to get a lighter fluffier texture.
Since almond flour has more moisture in it than regular flour, I like to add a quarter cup of coconut flour when I’m baking with almond flour. Coconut flour is very dry and easily absorbs any excess liquid so adding it keeps the bread from becoming too wet.
When you make zucchini bread it’s really important to squeeze out all the excess moisture in the zucchini to prevent the bread from becoming soggy.
To do this, place the shredded zucchini in a clean kitchen towel and wring out as much excess water as you can. Once you do this, add the shredded zucchini to the other wet ingredients.
A little maple syrup and one mashed banana are used for sweeteners in this quick bread. You could also use honey in place of the maple syrup if you prefer. Mashed banana makes a good natural sweetener to use in place of sugar. It also adds a little bit extra fiber and vitamins to the batter. Don’t worry, one banana won’t add an overpowering banana taste to the bread.
Once the zucchini bread is completely cooled, store the bread in an airtight container or ziplock bag for up to 3 days at room temperature or up to 5 days in the fridge.
If you want to make an extra loaf for later, it freezes well too. To freeze it, make sure the bread has cooled completely then wrap it in aluminum foil or freezer wrap and put it in a freezer bag. Store in the freezer for up to 3 months. You can freeze it whole or pre-slice it so you can thaw a few slices at a time.
More gluten-free baking recipes you may enjoy
Did you make this recipe? Post a photo on Instagram and tag me @nutritious_minimalist so I can see!
Gluten-Free Zucchini Bread
- 1.5 cups shredded zucchini (unpeeled)
- 1.5 cups almond flour
- 1/4 cup coconut flour
- 3 eggs
- 1 banana, mashed
- 1/4 cup avocado oil (can also use olive or coconut oil)
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp salt
- Preheat the oven to 350 degrees Fahrenheit and line a loaf pan with parchment paper to prevent sticking.
- In a medium bowl, whisk together the eggs, maple syrup, oil, and vanilla extract.
- Place the shredded zucchini in a clean kitchen towel or several paper towels and squeeze out any excess moisture. Then stir the zucchini into the wet ingredients.
- In a large bowl, mix together the almond flour, coconut flour, cinnamon, baking powder, and salt.
- Add the wet ingredients to the dry ingredients and mix until combined (be careful not to over mix).
- Add the batter to the lined loaf pan and spread it evenly in the pan. Bake for 55-60 minutes until the top is golden brown and you can insert a toothpick into the center and have it come out clean.
- After taking it out of the oven, cool in the pan for about 10 minutes then take the bread out of the pan and cook on a wire rack for at least 30 minutes before slicing.