Description
Sink your teeth into this moist, spiced Easy Gluten-Free Zucchini Bread—a soft and tender loaf bursting with warm cinnamon, nutty almond flour, and naturally sweet zucchini. Whether you’re looking for a quick breakfast, healthy snack, or easy recipe to satisfy your sweet tooth, this bread delivers every time. It’s perfect for gluten-free baking, loaded with feel-good ingredients, and incredibly simple to make. From cozy breakfast ideas to smart food ideas for picky eaters, this loaf checks every box.
Ingredients
2 cups grated zucchini
1 cup gluten-free all-purpose flour (with xanthan gum)
1/2 cup almond flour
2 large eggs
1/3 cup maple syrup or honey
1/3 cup melted coconut oil
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
Instructions
1. Grate the zucchini using a coarse grater and place it in a towel to squeeze out excess water.
2. In a large bowl, whisk together eggs, maple syrup, melted coconut oil, and vanilla extract until well combined.
3. Fold in gluten-free flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir gently until just mixed.
4. Add the squeezed zucchini to the batter and fold it in until evenly distributed.
5. Pour the batter into a greased or lined loaf pan.
6. Bake at 350°F (175°C) for 50–60 minutes or until a toothpick comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Notes
For best results, squeeze the zucchini well to avoid soggy bread.
Add chocolate chips, chopped walnuts, or raisins for a fun variation.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg