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Gluten-Free Zucchini Bread

Gluten-free zucchini bread with an almond flour base and a moist, tender crumb that holds together slice after slice. This quick bread bakes to a golden top and finishes with full cooling so it slices clean.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup almond flour (or certified GF all-purpose flour blend) If using a certified GF all-purpose flour blend, keep the rest of the dry mix the same.
  • 0.5 cup tapioca starch (if using almond flour) Only needed when using almond flour; skip if using a GF all-purpose blend.
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
Wet ingredients
  • 0.75 cup granulated sugar or coconut sugar Measure by volume and level the top.
  • 3 eggs
  • 0.33 cup melted coconut oil Let it cool slightly so it doesn’t scramble the eggs.
  • 0.25 cup Greek yogurt Plain works best for structure and moisture.
  • 1 tsp vanilla extract
Zucchini and mix-ins
  • 1.5 cup zucchini, grated and squeezed very dry Squeeze until very dry for a tender, not gummy, loaf.
  • 0.5 cup walnuts or chocolate chips (optional) Use either walnuts or chocolate chips, or leave out for a clean slice.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. If using almond flour, have your tapioca starch ready so the dry mix can be whisked evenly.
Mix dry and wet
  1. Whisk almond flour, tapioca starch (if using almond flour), baking soda, baking powder, salt, and cinnamon together until no dry streaks remain.
  2. Beat sugar, eggs, coconut oil, yogurt, and vanilla until smooth and glossy.
Add zucchini and bake
  1. Stir in the grated, squeezed very dry zucchini until the batter looks evenly speckled.
  2. Fold the dry ingredients into the wet ingredients until just combined; fold in walnuts or chocolate chips if using.
  3. Pour the batter into the prepared loaf pan and bake 50–60 minutes until a toothpick comes out clean and the top is golden.
  4. Cool for 20 minutes before slicing so the loaf firms up as it cools.

Notes

Pro tip: squeeze the grated zucchini very dry—this prevents a gummy center and helps the loaf hold together. Store tightly wrapped in the fridge for up to 5 days; freeze slices for up to 2 months and thaw overnight in the fridge. For a dairy-free swap, replace the Greek yogurt with an equal amount of plain dairy-free yogurt that’s thick (not drinkable) to keep the crumb tender.