Gluten Free Zucchini Bread
A tender, comforting gluten free zucchini bread inspired by Tuscan gardens and family memories. Moist, fluffy, and easy to make wheat-free with simple pantry staples.
Ingredients
- 1 1/2 cups gluten free all-purpose flour blend
- 1/2 cup almond flour
- 1 1/2 cups finely grated zucchini excess water squeezed out
- 2 large eggs
- 1/2 cup olive oil or melted coconut oil
- 1/2 cup coconut sugar or light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: 1/2 cup chopped nuts or dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
- In a bowl, whisk eggs, oil, and sugar until smooth.
- In another bowl, combine gluten free flour, almond flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
- Fold dry ingredients into wet until just combined.
- Gently stir in grated zucchini and any add-ins like nuts or chocolate chips.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, covering loosely with foil if top browns too quickly.
- Test with a toothpick — it should come out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Grate zucchini finely and squeeze out moisture to avoid soggy bread. Store wrapped at room temperature for up to 3 days, or slice and freeze for easy snacks. Swap oil to keep it dairy free!
Nutrition
Serving: 1sliceCalories: 180kcalCarbohydrates: 20gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 7gCholesterol: 30mgSodium: 150mgFiber: 2gSugar: 8g
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