Gluten-Free Zucchini Bread is more than just delicious—it’s a nourishing powerhouse packed with health benefits that support your well-being. By swapping traditional wheat flour with almond and coconut flours, this bread is naturally gluten-free and loaded with healthy fats, fiber, and essential nutrients. Almond flour provides vitamin E and magnesium, promoting heart health and reducing inflammation, while coconut flour adds fiber that supports digestion and helps maintain stable blood sugar levels. The addition of fresh zucchini boosts the bread’s moisture content and delivers a subtle dose of antioxidants, vitamins A and C, and immune-boosting minerals. Sweetened naturally with maple syrup or raw honey, this loaf avoids refined sugars, making it a better choice for sustained energy without the crash. Plus, the optional mix-ins like walnuts or dark chocolate chips introduce beneficial fats and antioxidants, creating a snack that satisfies both your taste buds and your body. Whether you’re gluten-sensitive, looking for nutrient-dense options, or simply aiming for something wholesome, this gluten-free zucchini bread offers a flavorful way to enjoy healthful ingredients.
Recipe
Makes 1 Loaf
Dry:
1 ½ cups almond flour
¼ cup coconut flour
1 tsp baking soda
½ tsp cinnamon
¼ tsp nutmeg (optional)
¼ tsp sea salt
Wet:
3 large eggs
¼ cup coconut oil, melted (or avocado oil)
¼ cup maple syrup or raw honey
1 tsp vanilla extract
1 cup packed grated zucchini (moisture squeezed out)
Optional Add-ins:
½ cup chopped walnuts or pecans
¼ cup dark chocolate chips (dairy-free)
2 tbsp shredded coconut
How to Prepare
Prep:
Preheat oven to 350°F (175°C).
Line a loaf pan (8×4 or 9×5) with parchment paper or grease with coconut oil.
Grate & squeeze zucchini:
Grate zucchini and use a clean towel or paper towels to squeeze out excess moisture.
You want it fairly dry to avoid soggy bread.
Mix dry ingredients:
In a medium bowl, whisk together almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt.
Mix wet ingredients:
In a large bowl, whisk eggs.
Stir in melted coconut oil, maple syrup, and vanilla.
Fold in the shredded zucchini.
Combine:
Add dry mixture into wet and stir until fully combined.
Fold in any optional add-ins (nuts, chocolate chips, etc.).
Bake:
Pour batter into prepared loaf pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick comes out clean from the center.
If browning too quickly, cover loosely with foil after 35–40 minutes.
Cool:
Let cool in the pan for 10–15 minutes.
Then transfer to a wire rack to cool completely before slicing.
Storage:
Store in an airtight container at room temp for 2 days, or in the fridge for up to 5 days.
Can also freeze slices individually for up to 2 months.
