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Easy gluten-free zucchini bread sliced on a wooden board

Gluten-Free Zucchini Bread

This moist and flavorful gluten-free zucchini bread is perfect for breakfast or a snack, made with wholesome ingredients that everyone will love.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Gluten-Free
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini
  • 1 cup almond flour
  • 1 cup gluten-free all-purpose flour
  • 1/2 cup maple syrup or honey
  • 1/4 cup coconut oil, melted
  • 3 large eggs
  • 1 tsp vanilla extract
Dry Ingredients
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix the grated zucchini, almond flour, gluten-free flour, maple syrup, melted coconut oil, eggs, and vanilla until well combined.
  3. In another bowl, whisk together the baking soda, baking powder, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
  2. Let cool before slicing and enjoy!

Notes

For extra moisture, squeeze out some liquid from the grated zucchini before mixing. Experiment with spices like nutmeg for added flavor. If you prefer a sweeter bread, increase the maple syrup or honey by a couple of tablespoons.