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The Best Gluten-Free Zucchini Bread Recipe
4.5 from 72 votes

The Best Gluten-Free Zucchini Bread Recipe

This gluten-free zucchini bread uses grated zucchini, eggs, coconut sugar, and gluten-free all-purpose flour combined with cinnamon, baking powder, salt, and avocado oil for a moist and textured quick bread. Optional add-ins like chocolate chips and chopped nuts enhance flavor and texture. The batter is baked in a parchment-lined loaf pan, initially covered with foil to prevent over-browning, then uncovered to brown the top. The bread offers a tender crumb with moistness from zucchini and balanced sweetness.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 1 loaf
Calories: 269 kcal
Course: Bread
Cuisine: American

Ingredients

  • 1 zucchini grated, 2 cups, medium
  • 2 egg
  • 3/4 cup coconut sugar
  • 1 1/2 tsp vanilla extract pure
  • 1 1/2 cups all-purpose flour gluten-free
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 3/4 tsp salt sea salt
  • 2/3 cup avocado oil
Optional Add-ins:
  • 1/4 tsp ground nutmeg
  • 1 cup chocolate chips
  • 2/3 cup walnuts raw, chopped, or pecans

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper
  2. In a mixing bowl, whisk together the eggs and oil (or melted butter). Stir in the grated zucchini and the coconut sugar (and vanilla extract if adding).
  3. In a separate mixing bowl, combine the flour, cinnamon, baking powder and sea salt and stir to combine.
  4. Pour the dry ingredients into the bowl with the wet ingredients and stir until a thick batter forms. If you'd like, you can stir in chocolate chips and/or chopped nuts at this point.
  5. Transfer the zucchini bread batter to the parchment-line loaf pan and smooth into an even layer. Sprinkle with extra chocolate chips if desired.
  6. Cover the loaf pan with aluminum foil, leaving the foil tented so that the bread has room to grow. This will keep the top from becoming too dark during the baking process. Bake on the center rack of the preheated oven for 40 minutes. Remove the foil and bake for another 20 to 30 minutes, or until the bread tests clean. Baked goods are fully cooked when they reach an internal temperature of 200 degrees Fahrenheit or higher. Insert a digital thermometer into the center of the zucchini bread to verify it is fully baked before removing it from the oven.
  7. Allow bread to cool at least 45 minutes before slicing and serving.

Notes

  • Coconut sugar can be substituted with cane sugar, brown sugar, or maple sugar.
  • Avocado oil can be swapped for melted butter (use 14 tablespoons) or coconut oil in the same amount.
  • Covering the bread with foil initially prevents the top from becoming too dark while baking.

Nutrition Information

Serving 1slice of 10 Calories 269kcal (13%) Carbohydrates 31g (10%) Protein 2g (4%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 10g (59%) Fiber 3g (12%) Sugar 19g (38%)

Nutrition Facts

Serving: 1 loaf

Amount Per Serving

Calories 269

% Daily Value*

Serving 1slice of 10
Calories 269kcal 13%
Carbohydrates 31g 10%
Protein 2g 4%
Fat 15g 23%
Saturated Fat 2g 10%
Polyunsaturated Fat 10g 59%
Fiber 3g 12%
Sugar 19g 38%

* Percent Daily Values are based on a 2,000 calorie diet.