gluten free zucchini bread
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Gluten-Free Zucchini Bread

This gluten-free, paleo, and dairy-free zucchini bread uses almond flour and coconut flour. Perfect for a healthy sweet snack or a grab and go breakfast.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: almond flour, coconut flour, gluten-free, zucchini bread
Servings: 1 loaf
Author: Gabriella @ Nutritious Minimalist


  • 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.