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Gluten Free Zucchini Bread Recipe

Gluten Free Zucchini Bread

This gluten free zucchini bread combines almond flour, brown rice flour, and tapioca starch for a perfectly moist, flavorful loaf. Naturally sweetened options and dozens of add-in variations make it endlessly customizable.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Brunch, Snack
Cuisine American, Gluten-Free
Servings 10 slices
Calories 176 kcal

Equipment

  • Loaf pan (9x5-inch)
  • Mixing bowls
  • Grater
  • Spatula
  • Oven

Ingredients
  

Dry Ingredients

  • 1 cup almond flour
  • 1 cup brown rice flour
  • 1/3 cup tapioca starch
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon

Wet Ingredients

  • 2 cups zucchini grated and squeezed to remove excess moisture
  • 3 eggs room temperature
  • 1/3 cup melted coconut oil
  • 1/4 cup Greek yogurt
  • 2/3 cup coconut sugar
  • 1 tsp vanilla extract

Optional Add-ins

  • 1/2 cup dark chocolate chips
  • 1/2 cup chopped walnuts or pecans
  • 1/3 cup dried cranberries or blueberries

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 9x5 loaf pan with parchment paper or lightly grease it.
  • Grate zucchini using the large holes of a box grater. Gently squeeze out excess moisture using a clean kitchen towel or paper towels.
  • In a medium bowl, whisk together almond flour, brown rice flour, tapioca starch, baking soda, baking powder, salt, and cinnamon.
  • In a large bowl, beat eggs. Add coconut sugar, melted coconut oil, Greek yogurt, vanilla, and zucchini. Stir until combined.
  • Gently fold dry ingredients into the wet ingredients. Stir until just combined. If using add-ins, fold them in now.
  • Let the batter rest for 10 minutes to hydrate the gluten-free flours.
  • Pour batter into the prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick comes out clean.
  • Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

🥄 To make this recipe naturally sweetened, use 1 cup mashed ripe banana and 1/4 cup pure maple syrup in place of the coconut sugar.
🧁 For muffins, divide batter between lined muffin tins and bake at 350°F for 18–22 minutes.
🌿 For savory zucchini bread, reduce sweetener to 1 tbsp and add 1 tsp dried thyme or rosemary and 1/4 tsp garlic powder.
Keyword Gluten Free Zucchini Bread