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Gluten-Free Zucchini Bread

Gluten-free zucchini bread that bakes into a golden loaf with a moist, tender crumb that stays together without gluten. Made with almond flour zucchini bread technique and baked until the center is fully set.
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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: 280
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup almond flour Use almond flour or certified gluten-free all-purpose flour blend.
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
  • 0.5 cup tapioca starch Use only if using almond flour.
Wet ingredients
  • 0.75 cup granulated sugar Or use coconut sugar.
  • 3 eggs
  • 0.33 cup coconut oil Melted.
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
Zucchini and optional mix-ins
  • 1.5 cup zucchini Grated and squeezed very dry.
  • 0.5 cup walnuts Or use chocolate chips.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk almond flour, tapioca starch, baking soda, baking powder, salt, and cinnamon together.
Mix wet and combine
  1. Beat sugar, eggs, coconut oil, yogurt, and vanilla until smooth.
  2. Stir in grated squeezed zucchini.
  3. Fold dry ingredients into wet until just combined, then fold in mix-ins if using.
Bake and cool
  1. Pour batter into the pan.
  2. Bake 50–60 minutes until a toothpick comes out clean and the top is golden.
  3. Cool 20 minutes before slicing, so the loaf firms as it cools and slice cleanly.

Notes

Pro tip: squeeze the zucchini very dry to prevent a gummy center. Store at room temperature up to 2 days or refrigerate up to 5 days, tightly wrapped; freeze slices up to 2 months. For a dairy-light option, use plain dairy-free yogurt in the same amount.