Gluten-Free Zucchini Bread Recipe

overhead photo of sliced zucchini bread with walnuts on top and knife laying next to it

Gluten-Free Zucchini Bread Recipe

This dairy-free, gluten-free zucchini bread recipe is soft, moist, and infused with warm spices. Add optional walnuts for a bit of crunch!

Diet Gluten-Free, Dairy-Free

Prep Time 10

Cook Time 45

Resting Time 1

Servings -10 slices

Author Lindsay Cotter

Ingredients

1 ½ to 1 ¾ cups 170 g fine blanched almond flour
⅔ to ¾ cup 75 g gluten-free oat flour
2 tablespoon tapioca starch or arrowroot 15-18 grams
1 ½ teaspoon baking powder
½ teaspoon baking soda
2 teaspoon cinnamon
⅛ teaspoon nutmeg and ground cloves each
¼ teaspoon kosher salt
3 large eggs room temperature
1 teaspoon vanilla extract
2 tablespoons refined coconut oil or refined avocado oil a neutral oil
¼ cup maple syrup *see notes
¼ cup coconut sugar or brown sugar
1 ¼ cups grated zucchini about 1 medium. 1 cup after being squeezed dry
¼ –⅓ 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 8x4 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

Substitutions: 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.

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