If you’re searching for a cozy, nourishing bake that fits a gluten-free lifestyle, this Easy Gluten-Free Zucchini Bread checks every box. Moist, tender, and gently sweet, it’s made with wholesome flours, warm spices, and plenty of fresh zucchini. Whether you’re planning a relaxed breakfast, a healthy snack, or a simple homemade treat, this loaf is an easy win—especially when zucchini is in season.
Why You’ll Love This Easy Gluten-Free Zucchini Bread
- Moist and tender every time thanks to shredded zucchini and coconut oil
- Naturally gluten-free using almond flour and oat flour
- Warm, comforting flavor from cinnamon and nutmeg
- Simple ingredients you can find at most grocery stores
- Versatile enough for breakfast, brunch, or dessert
This recipe is especially great if you’re baking for family or guests—you’d never guess it’s gluten-free.
Ingredients You’ll Need
4
Here’s everything required to make one delicious loaf:
- 1½ cups shredded zucchini
- 2 large eggs
- 1 cup almond flour
- ¾ cup gluten-free oat flour
- ½ cup coconut sugar
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Tip: Lightly squeeze excess moisture from the zucchini, but don’t overdo it—some moisture is key for a soft crumb.
How to Make Easy Gluten-Free Zucchini Bread (Step-by-Step)
4
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Line or grease a standard loaf pan to prevent sticking.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the eggs, melted coconut oil, coconut sugar, and vanilla extract until smooth and well combined.
Step 3: Combine the Dry Ingredients
In a separate bowl, mix almond flour, oat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 4: Make the Batter
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing.
Step 5: Fold in the Zucchini
Gently fold the shredded zucchini into the batter, distributing it evenly.
Step 6: Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Slice
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips & Variations
- Add-ins: Fold in chopped walnuts or dairy-free chocolate chips for extra texture
- Nut-free option: Replace almond flour with sunflower seed flour
- Sweeter loaf: Sprinkle the top lightly with coconut sugar before baking
- Mini loaves: Divide batter into smaller pans and reduce baking time
- Spice swap: Use pumpkin spice instead of cinnamon and nutmeg
Serving Ideas & Storage
Serve slices warm with butter or dairy-free spread for breakfast, or enjoy plain as a midday snack. This zucchini bread pairs beautifully with tea or coffee.
Storage:
- Room temperature: up to 2 days (well wrapped)
- Refrigerator: up to 5 days
- Freezer: slice and freeze for up to 3 months
Easy Gluten-Free Zucchini Bread
- Total Time: 65
- Yield: 1 loaf (about 10 slices) 1x
Description
This easy gluten-free zucchini bread is moist, tender, and subtly sweet, with warm cinnamon and nutmeg. Made with almond flour and gluten-free oat flour, it’s a wholesome loaf for breakfast, snacks, or dessert—and a perfect way to use up summer zucchini.
Ingredients
1 1/2 cups shredded zucchini (lightly squeezed, see notes)
2 large eggs
1/4 cup coconut oil, melted (or avocado oil)
1/2 cup coconut sugar
1 tsp vanilla extract
1 cup almond flour
3/4 cup gluten-free oat flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Instructions
1. Preheat oven to 350°F (175°C). Grease or line a standard 9×5-inch loaf pan.
2. Shred the zucchini. Gently squeeze out excess liquid with clean hands or a paper towel (don’t over-squeeze).
3. In a large bowl, whisk eggs, melted coconut oil, coconut sugar, and vanilla until smooth.
4. In a separate bowl, whisk almond flour, oat flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
5. Add dry ingredients to wet ingredients and stir just until combined (avoid overmixing).
6. Fold in shredded zucchini evenly.
7. Pour batter into the loaf pan and smooth the top.
8. Bake 45–55 minutes, until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan, then cool completely on a rack before slicing.
Notes
Zucchini tip: Lightly squeezing removes water so the loaf bakes through, but leaving a little moisture keeps it tender.
Pan + timing: If the top browns too fast, tent loosely with foil for the last 10–15 minutes.
Optional add-ins: 1/2 cup chopped walnuts or chocolate chips (gluten-free).
Storage: Wrap and store 2 days at room temp, 5 days in the fridge, or freeze sliced up to 3 months.
Nutrition values are estimates and will vary by brands and slice size.
- Prep Time: 15
- Cook Time: 50
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 9
- Sodium: 160
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 5
- Cholesterol: 37
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 |
| Protein | ~5g |
| Carbs | ~18g |
| Fat | ~10g |
| Fiber | ~3g |
| Sodium | ~160mg |
Final Thoughts
This Easy Gluten-Free Zucchini Bread is proof that wholesome baking can still feel indulgent. It’s simple to make, full of comforting flavor, and perfect for using up fresh zucchini in a way everyone will enjoy. Bake it once, and it’s sure to become a repeat favorite in your kitchen.