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Gluten-Free Zucchini Bread

Gluten-free zucchini bread that bakes into a moist, golden loaf with a tender, sliceable crumb—made with almond flour for a classic quick-bread texture. This GF zucchini bread is easy to mix, bakes until set, and firms up during cooling so it holds together perfectly.
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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: 330
Ingredients Equipment Method Notes

Ingredients
  

Gluten-free zucchini bread loaf
  • 2 cup almond flour Use certified gluten-free if substituting a GF all-purpose flour blend.
  • 0.5 cup tapioca starch Only needed if using almond flour.
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
  • 0.75 cup granulated sugar Or coconut sugar.
  • 3 eggs
  • 0.33 cup coconut oil Melted.
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
  • 1.5 cup zucchini Grated and squeezed very dry.
  • 0.5 cup walnuts or chocolate chips Optional mix-in.

Equipment

  • 1 sheet pan
  • 1 9x5 loaf pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Grate the zucchini and squeeze it very dry so excess moisture doesn’t loosen the crumb.
Mix dry and wet
  1. Whisk the almond flour, tapioca starch, baking soda, baking powder, salt, and cinnamon together.
  2. In a separate bowl, beat the sugar, eggs, coconut oil, Greek yogurt, and vanilla until smooth.
Combine and bake
  1. Stir the squeezed zucchini into the wet mixture.
  2. Fold the dry ingredients into the wet until just combined; fold in walnuts or chocolate chips if using.
  3. Pour the batter into the loaf pan and bake for 50–60 minutes, until a toothpick comes out clean and the top is golden.
  4. Cool the loaf for 20 minutes before slicing so it firms as it cools.

Notes

Pro tip: squeeze the grated zucchini very dry for a tender, non-gummy crumb; for easier measuring, pack zucchini into the cup loosely after squeezing. Store the loaf in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days; freeze slices up to 3 months. To make it dairy-free, swap Greek yogurt for an unsweetened dairy-free yogurt with similar thickness.