This gluten-free zucchini bread recipe is made from simple ingredients. It is sure to be one of your favorite quick breads and is perfect for zucchini season when you have a lot on hand.
Once you learn how to make gluten free zucchini bread from fresh zucchini, this will be your favorite way to prepare this easy recipe.
Full disclosure: this gluten free zucchini bread recipe contains affiliate links which means that if you make a purchase after clicking a link, I will receive a small portion of the sale at no additional cost to you.
- Why You'll Love this Gluten Free Zucchini Bread Recipe
- How to Make Gluten-Free Zucchini Bread
- Gluten-Free Zucchini Bread Recipe Ingredients
- How to Store Gluten Free Zucchini Bread
- Variations on this Gluten Free Recipe
- FAQs About this Recipe
- More Easy Gluten-Free Bread Recipes
Why You’ll Love this Gluten Free Zucchini Bread Recipe
This Healthy Zucchini Bread Recipe is not only easy to create but it is packed with flavor and made with pure ingredients.
This recipe is a great option for those following the SCD Diet (Specific Carbohydrate Diet) because it is both gluten-free and sugar-free.
I wanted only the best ingredients, which is why I went with Spicely Organics. They offer spices that are organic and gluten-free while using pure ingredients that are ethically sourced from around the world.
How to Make Gluten-Free Zucchini Bread
Gather the ingredients and supplies needed to make this loaf of zucchini bread. This recipe can be made with a variety of tools but I used a bread pan, measuring cup, measuring spoons, a rubber spatula, a box grater, a mixer, and a large mixing bowl.
Grate the zucchini into a small bowl and set aside for now.
Mix the Almond Flour and Coconut Flour together until combined. Then add the baking soda, salt, and cinnamon.
Continue to mix all ingredients together until they are well combined.
Once the dry ingredients are combined begin adding the wet ingredients starting with the eggs. Slowly mix in the honey, vanilla extract, and finally the grated zucchini.
Butter the sides and bottom of a loaf pan.
Pour the mixture into the prepared pan and bake in the oven preheated to 350 degrees f for about 35-40 minutes.
This Healthy Zucchini Bread is done baking when you can insert a toothpick into the center of the loaf and it comes out clean.
The top of the bread should also have a nice golden brown color.
Your family will most likely devour the entire loaf so you may want to double this recipe because it will go fast!
Gluten-Free Zucchini Bread Recipe Ingredients
For best results be sure to check the recipe card for all of the measurements and instructions to make this moist zucchini bread.
- Coconut Flour
- Almond Flour
- Baking Soda
- Sea Salt
- Vanilla Extract
- Shredded Zucchini
You will also need cooking spray, butter, or a loaf pan lined with parchment paper to prevent the zucchini bread batter from sticking.
You can use avocado oil or olive oil to prevent sticking but I usually use butter for this quick bread recipe.
How to Store Gluten Free Zucchini Bread
If you are lucky enough to have leftovers, store any uneaten bread in an airtight container for up to 5 days.
You can also wrap the loaf using plastic wrap but be sure to let the loaf cool to room temperature first.
If you have an abundance of zucchini and want to make several loaves to freeze you can follow these instructions for making ahead but be sure to wrap well or store in an airtight container or freezer bag before freezing.
This loaf can be stored for up to 6 months in the freezer but it will need to defrost and can be heated back up for about 10-15 minutes before enjoying.
Variations on this Gluten Free Recipe
There are many options for adding in ingredients to change this recipe up a bit without much trouble.
For those following the specific carbohydrate diet or those who have celiac disease, some of these suggestions may not work for you.
If your diet allows, you can add in some additional ingredients or make some swaps to switch things up a bit.
Some add-in ideas are chocolate chips, coconut sugar, brown sugar, maple syrup, or nuts.
Each one of these ingredients would bring a whole new flavor to this recipe so when you are making a bunch of loaves you can mix things up with just a small change.
Although I think the best way to make this recipe is to leave it the way it is, sometimes you may just want to switch things up a bit.
FAQs About this Recipe
What is the Trick to Making Good Gluten Free Bread?
The trick to making a great recipe is to measure everything. When working with gluten-free flours like coconut flour and almond flour it can be easy to mess this part up. I have found that almond flour tends to compress and expand when scooped with a measuring cup.
This can easily lead to using the wrong amount. Instead of scooping directly from the bag with your measuring cup try adding a little bit of almond flour at a time with a spoon to the measuring cup before adding it to your recipe.
This will prevent it from compressing into the measuring cup and it will give you a better idea of how much flour you are actually using.
Some of the most recommended flours to use for gluten-free baking are this gluten-free flour blend King Arthur Measure for Measure Flour, Bob’s red mill flour, and my personal favorite blanched almond flour.
How Do You Make Gluten-Free Bread More Moist?
I have found that coconut flour tends to dry out a lot of my favorite gluten-free recipes. If you are struggling with making moist gluten-free bread I would suggest cutting down on the coconut flour next time, this alone may do the trick.
The batter for this gluten-free bread recipe has a lot of moisture and you can tell that it is going to be the best zucchini bread when pouring it into the loaf pan.
This recipe has a few important ingredients that contribute to the moisture including honey and zucchini.
You may even feel like it has extra moisture than you want but once it is done baking the excess moisture is gone and you are left with the perfect gluten-free bread.
Do You Peel Zucchini Before Shredding for Bread?
It is not necessary to peel the zucchini before using it in zucchini bread and many recipes don’t call for peeling the zucchini before baking.
Although if you want to peel the zucchini this will not make much of a difference in the recipe so feel free to remove the skin if you want or need to.
More Easy Gluten-Free Bread Recipes
All of the bread recipes listed below are gluten-free and specific carbohydrate diet friendly!
These ingredients require simple ingredients that everyone has on hand and don’t require a lot of uncommon ingredients like tapioca starch or xanthan gum.
If you are following a low-carb diet or just want deliciously moist banana bread, this low-carb banana bread is perfect with a glass of coconut milk or almond milk. You can learn how to make the best almond milk here.
When you want a special treat this healthy apple bread is both gluten & sugar-free. It makes the perfect dessert all by itself or scoop of your favorite jelly on top of this gluten free quick bread for a decadent treat.
If you are looking for gluten-free sandwich bread, this flourless recipe comes together with cashew butter and lemon juice to create sliceable bread.
You will love the best gluten-free pumpkin bread, it’s simple and delicious any time of year.
I hope you enjoyed learning how to make gluten-free zucchini bread.
Be sure to sign up for the free newsletter and follow along on social media so that you never miss another gluten-free recipe again.
- 1/2 Cup Coconut Flour
- 1 Cup of Blanched Almond Flour
- 2 Tablespoons Spicely Organics Cinnamon
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2 Teaspoons Spicely Organics Vanilla Extract
- 2 Eggs
- 1/2 Cup of Honey
- 1 Whole Zucchini Shredded
Prepare a loaf pan by greasing it with butter and preheat an oven to 350 degrees.
Mix the Almond Flour and Coconut Flour together until combined.
Then add the baking soda, salt, and cinnamon. Continue to mix all ingredients together.
Once the dry ingredients are combined begin adding the wet ingredients starting with the eggs. Slowly mix in the honey, vanilla extract, and finally the zucchini.
Butter the sides and bottom of a loaf pan.
Pour mixture into the buttered loaf pan and bake in the oven for about 35-40 minutes.
The Zucchini Bread is done baking when you can insert a toothpick into the center and it comes out clean.