Welcome, Gluten Free Zucchini Bread! Made with almond flour, honey, a warm blend of spices, and chocolate chips if you dare (and I think you do!), this easy zucchini bread is mega moist, fluffy, and healthy too.
Every year, the first loaf of zucchini bread I bake feels like a mini milestone.
Knowing it is the first of many zucchini loaves and zucchini muffins to come, I baker-nerd out, wondering what subtle, fun twist I can add.
In years past, my annual abundance of zucchini has led us down many delicious zucchini bread roads together:
- Paleo Zucchini Bread with Chocolate Chips. A gluten free zucchini bread with coconut flour.
- Zucchini Banana Bread. For those who want the best of all worlds; you can make this bread with gluten free flour also—be sure to use a 1:1 blend like this one from Bob’s Red Mill.
- Vegan Zucchini Bread. But you’d never suspect. Use gluten free flour blend in this recipe to make a vegan gluten-free zucchini bread.
- Blueberry Zucchini Bread. A beautiful blend of summer produce.
And so many more!
5 Star Review
“This was fantastic! I have tried many zucchini bread recipes in the past but this one might be my favorite. It only lasted about 2 hours in my house!”— Stephanie —
For this year’s zucchini bread season opener, I wanted a loaf that had incredible flavor, used wholesome, simple ingredients, and that was accessible to a variety of dietary needs.
This zucchini bread is gluten free, but it does not taste gluten free.
Like my Gluten Free Carrot Cake, this bread will be a revelation for anyone who has been burned by dense, heavy gluten free baked goods.
This loaf is sturdy enough to pick up and take a big bite, because that’s how I like my zucchini bread, but it’s a moist gluten-free zucchini bread, not dry.
The inside has a delightful spring.
How to Make Gluten Free Zucchini Bread
Forget the mixer and ignore the little voice that tells you to stop at one slice.
This easy, skinny gluten free zucchini bread recipe requires little beyond a wooden spoon and is made with wholesome ingredients.
Between the almond flour, the allspice, and the chocolate chips, this healthy gluten free zucchini bread turned out to be one of the very best zucchini bread recipes I’ve baked or eaten.
- Zucchini. While the zucchini section of my site consists of sweet and savory recipes, I can’t deny my bias toward zucchini bread. Zucchini helps make the bread moist, and it’s packed with vitamins and antioxidants.
- Gluten Free Flour. I used Bob’s Red Mill 1:1 gluten free baking flour, which includes xanthan gum. If yours doesn’t include xanthan gum, you will need to add a bit.
- Almond Flour. I made this into a gluten-free zucchini bread with almond flour. Almond flour tastes so utterly magnificent in zucchini bread, it’s as if whoever came up with the idea to bake with ground almonds did so because they were craving a slice.
- Honey. I wanted to make this a zucchini bread with no sugar (meaning the refined kind), so I used honey. It adds keeps the bread moist and pairs nicely with the spices. You can swap the honey for maple syrup if you prefer.
- Allspice + Cinnamon. These warm spices give the bread a little something extra.
- Vanilla. Helps elevate all the other flavors.
- Chocolate Chips. For delicious chocolaty goodness and a photo-worthy finished product. As my Zucchini Brownies can attest, chocolate and zucchini pair well together.
- Melt the coconut oil. Squeeze water out of the shredded zucchini.
- Whisk the dry ingredients together in one bowl.
- Whisk the wet ingredients together in a different bowl. Stir in the zucchini.
- Add the dry ingredients to the wet ingredients, and stir gently until combined.
- Fold in the chocolate chips. You also could use walnuts or a different mix-in in your zucchini bread batter.
- Transfer the batter to a loaf pan, and smooth the top (top with a few more chocolate chips to make it pretty). Bake the gluten free zucchini bread for 40 to 45 minutes at 350 degrees F.
- Let cool in the pan. Slice and ENJOY!
- To Store. Let the bread cool completely, then store it in a paper towel-lined airtight storage container. Keep at room temperature for up to 1 week.
- To Freeze. You can freeze this bread as slices (perfect for easy snacks) or as a loaf. Wrap zucchini bread in plastic wrap, and freeze it in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator.
Recommended Tools to Make this Recipe
- Loaf Pan. This one makes perfect corners for your gluten free quick bread.
- Whisk. This whisk is smaller, making it so easy to use.
- Mixing Bowls. The large bowl is great preparing the batter.
Frequently Asked Questions
While I haven’t tried making the bread into muffins myself, I think it would work fine. You could also check out my Healthy Zucchini Muffins with Chocolate Chips (use gluten free flour to make gluten-free zucchini muffins).
If your bread is gooey or soggy in the middle, it’s likely because the zucchini retained too much water. Make sure you squeeze water from the shredded zucchini before adding it to the batter. Your bread also may be underbaked. To be certain, use an instant read thermometer. When it registers 200 degrees F, your zucchini bread is done.
While you do not need to peel zucchini before shredding for bread, you will need to squeeze the water out. It helps ensure the zucchini doesn’t make the bread soggy with excess moisture.
If your zucchini bread texture is dry and crumbly, something was likely mismeasured for the batter. Generally, the culprit is too much flour. Be sure to spoon it lightly into your measuring cup, then level it off.
Gluten Free Zucchini Bread
- ¼ cup coconut oil or unsalted butter
- 1 cup tightly packed grated zucchini from about 1 medium zucchini
- 1 cup gluten free all-purpose flour blend I used Bob’s Red Mill
- 1/2 teaspoon xanthan gum add only if your GF flour blend doesn’t already include it; Bob’s Red Mill does, so I omitted this
- 1/2 cup almond flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs
- 1/3 cup honey
- 3 tablespoons unsweetened almond milk or milk of choice
- 1 1/2 teaspoons pure vanilla extract
- 1/3 cup dark chocolate chips optional
- Place the coconut oil in a large, microwave-safe mixing bowl. Microwave for about 30 seconds, just until melted. Set aside to cool to room temperature (alternatively, you can melt the coconut oil in a small saucepan over medium heat, then transfer it to a large mixing bowl).
- Preheat the oven to 350°F and line an 8 ½ x 4 ½-inch loaf pan with parchment paper so that the paper overhangs the sides like handles. Lightly coat with nonstick spray.
- Press the shredded zucchini between several layers of paper towel or clean kitchen towels to remove as much excess water as possible. Set aside.
- In a medium mixing bowl, whisk together the 1:1 flour, xanthan gum (if using), almond flour, cinnamon, allspice, baking powder, baking soda, and salt.
- To the mixing bowl with the coconut oil, add the eggs, honey, almond milk, and vanilla extract. Whisk until smoothly combined. If the coconut oil resolidifies, heat the bowl the microwave in very short bursts (or put the bowl on top of a saucepan of simmering water if the bowl is not microwave safe), just until it liqueifies again. With a rubber spatula, stir in the zucchini.
- Add the dry ingredients to the bowl with the zucchini mixture. With a rubber spatula, gently stir and fold until just combined and the dry ingredients completely disappear. Do not over-mix.
- Carefully fold in the chocolate chips, reserving some to sprinkle on top if desired.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with reserved chocolate chips. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean—check the loaf at the 30-minute mark. If it is browning more quickly than you would like (this is the honey caramelizing) loosely tent the pan with foil to shield it, then continue baking as directed.
- Place the pan on a wire rack. Let the bread cool in the pan for 20 minutes, then gently unmold it. Slice and serve warm or cooled to room temperature! (If your loaf is still warm, be sure to use a large, sharp knife to cut it. For neat slices, wipe the blade clean between each.
- TO STORE: Let the bread cool completely, then store it in a paper towel-lined airtight storage container. Keep at room temperature for up to 1 week.
- TO FREEZE: You can freeze this bread as slices (perfect for easy snacks) or as a loaf. Wrap zucchini bread in plastic wrap, and freeze it in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator.
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