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Gluten-Free Zucchini Bread

Gluten-free zucchini bread with a golden loaf and moist, tender crumb—baked as an easy GF quick bread with almond flour. This celiac zucchini bread uses grated, squeezed-dry zucchini so the slice holds together perfectly.
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Prep Time 15 minutes
Cook Time 55 minutes
cooling 20 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

almond flour
  • 2 cup almond flour or use certified GF all-purpose flour blend
tapioca starch
  • 0.5 cup tapioca starch use if using almond flour
baking soda
  • 1 tsp baking soda
baking powder
  • 0.5 tsp baking powder
salt
  • 0.5 tsp salt
cinnamon
  • 1.5 tsp cinnamon
granulated sugar or coconut sugar
  • 0.75 cup granulated sugar or coconut sugar
eggs
  • 3 eggs
coconut oil
  • 0.33 cup melted coconut oil
Greek yogurt
  • 0.25 cup Greek yogurt
vanilla extract
  • 1 tsp vanilla extract
zucchini
  • 1.5 cup zucchini, grated and squeezed very dry
walnuts or chocolate chips (optional)
  • 0.5 cup walnuts or chocolate chips optional

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the pan and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the batter releases cleanly.
Mix the dry ingredients
  1. Whisk almond flour, tapioca starch (if using), baking soda, baking powder, salt, and cinnamon together until evenly combined.
Mix the wet ingredients
  1. Beat granulated sugar or coconut sugar, eggs, melted coconut oil, Greek yogurt, and vanilla extract until smooth.
Add zucchini
  1. Stir in the grated, squeezed very dry zucchini so the loaf stays tender without excess moisture.
Combine wet and dry
  1. Fold the dry ingredients into the wet ingredients just until combined, then fold in walnuts or chocolate chips if using.
Bake
  1. Pour the batter into the loaf pan and bake for 50–60 minutes, until a toothpick comes out clean and the top is golden.
  2. Keep baking until the center is set because almond-flour zucchini breads need full cooling to hold their crumb.
Cool and slice
  1. Cool for 20 minutes before slicing so the loaf firms as it cools and the slices stay intact.

Notes

Pro tip: squeeze the grated zucchini very dry—this is the main step for a moist but not gummy gluten-free crumb. Store cooled bread covered in the fridge for up to 5 days; freeze in slices for up to 2 months. For a dairy-free swap, use an equal amount of plain dairy-free yogurt in place of Greek yogurt and bake as directed.