Welcome Gluten Free Zucchini Bread, oh harbinger of summer! 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, without compromising the moist, tender crumb, subtle sweetness, and lightly warm spices that make zucchini bread, well, zucchini bread.
In years past, these zucchini bread adventures have led us down many delicious roads together:
- Paleo Zucchini Bread (made with coconut flour and also gluten free)
- Zucchini Banana Bread (for those who want the best of all worlds; you can make this zucchini 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)
And so many more!
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. It doesn’t need to be this way!
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 moist, not dry.
The inside has a delightful spring.
I made this zucchini bread with gluten free flour and almond flour. If you do not need the bread to be gluten free, you can still make this recipe! Swap all-purpose flour for the gluten free flour instead.
Whether you make this recipe with gluten free flour or all-purpose flour, the ingredient you do not want to skip is the almond flour.
Almond flour, which is made simply of ground almonds, has a subtle nuttiness that was made for zucchini bread.
In fact, 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.
My other unique addition to this recipe is allspice.
I usually opt for straight-up cinnamon in my zucchini bread, but the allspice does add something special.
Between the almond flour, the allspice, and the chocolate chips, this gluten free zucchini bread turned out to be one of the very best zucchini bread recipes I’ve baked or eaten.
Whatever diet you do (or do not) follow, I think you’ll agree!
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 requires little beyond a wooden spoon and is made with wholesome ingredients.
- Zucchini. While the zucchini section of my site consists of sweet and savory recipes, I can’t deny my bias towards zucchini bread. Zucchini helps make the bread moist, and it’s packed with Vitamin-A and antioxidants (read more about zucchini health benefits here).
- 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. If you don’t need this recipe to be gluten free, you can use all-purpose flour for the gluten free flour.
- Almond Flour. One of my favorite gluten free baking ingredients. Its flavor is a perfect match for this zucchini bread.
- Honey. I wanted to make this a zucchini bread with no sugar (meaning the refined kind), so I used honey. It adds extra coziness, keeps the bread moist, and pairs nicely with the spices.
- 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.
- 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.
- Transfer the batter to a loaf pan, and smooth the top (top with a few more chocolate chips to make it pretty). Bake the 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.
More Healthy Recipes to Bake with Zucchini
- Blueberry Zucchini Bread
- Healthy Zucchini Muffins with Chocolate Chips
- Zucchini Cookies with Chocolate Chips
- Chocolate Zucchini Muffins
- Zucchini Brownies
- Coconut Zucchini Muffins
Recommended Tools to Make This Recipe
- Loaf Pan. This one makes perfect corners and evenly baked bread.
- Whisk. This whisk is smaller, making it so easy to use.
- Mixing Bowls. Great for melting and mixing ingredients.
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 liquifies 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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