Description
This dairy-free, gluten-free zucchini bread recipe is soft, moist, and infused with warm spices. Add optional walnuts for a bit of crunch!
Ingredients
Units
Scale
- 1 1/2 to 1 3/4 cups (170 g) fine blanched almond flour
- 2/3 to 3/4 cup (75 g) gluten-free oat flour
- 2 Tbsp tapioca starch or arrowroot (15-18 grams)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/8 tsp nutmeg and ground cloves, each
- 1/4 tsp kosher salt
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 2 tablespoons refined coconut oil or refined avocado oil (a neutral oil)
- 1/4 cup maple syrup *see notes
- 1/4 cup coconut sugar or brown sugar
- 1 1/4 cups grated zucchini (about 1 medium). 1 cup after being squeezed dry
- 1/4-1/3 cup chopped walnuts - raw or honey roasted (optional)
Instructions
- Grate the zucchini. Sprinkle lightly with salt and let sit for 10–15 minutes (optional, but recommended if using a larger zucchini). Using a strong paper towel or cheesecloth, squeeze out as much liquid as possible—you should end up with about 1 cup of dry zucchini
- Preheat the oven 350°F (163°C). Line an 8×4 or 9×5-inch loaf pan with parchment.
- Mix dry ingredients: In a large bowl, whisk almond flour, oat flour, starch, baking powder, baking soda, cinnamon, nutmeg, clove, and salt.
- Mix wet ingredients: In another large bowl, whisk eggs, vanilla, oil, maple syrup, and sugar.
- Add the dry ingredients to the wet in two batches, stirring gently after each addition until just combined—avoid overmixing. Gently fold in the zucchini and walnuts.
- Bake: Pour into the prepared loaf pan. Bake for 35-45 minutes at 350°F. Check for doneness at 30 minutes. Tent with foil after 30 min if the loaf is browning too quickly.
- Cool in the pan for 15 minutes, then transfer to a wire rack. For best slicing, refrigerate the loaf for 30–60 minutes after cooling.
- Wrap cooled leftover slices or the whole loaf tightly in plastic wrap and refrigerate for up to 7 days.
Notes
Substitutes: You can use cornstarch in place of tapioca starch, but keep in mind that cornstarch makes baked goods a bit more tender and slightly crumbly, with less elasticity. It also absorbs a little more liquid, so a 1:1 swap usually works—but if your dough or batter feels dry, just add a splash of extra liquid.
Freezing: Slice the cooled loaf, wrap each slice individually in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2–3 months.
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes
- Category: bread
- Method: oven
- Cuisine: american
Nutrition
- Serving Size: 1 slice
- Calories: 218
- Sugar: 9.7 g
- Sodium: 122.8 mg
- Fat: 7.8 g
- Saturated Fat: 2.8 g
- Carbohydrates: 19.9 g
- Fiber: 1.5 g
- Protein: 5.5 g
- Cholesterol: 55.8 g
