Gluten-Free Zucchini Bread Recipe

🍞 Why You’ll Love This Gluten-Free Zucchini Bread

Whether you’re avoiding gluten for health reasons or simply looking to lighten up your baking, this gluten-free zucchini bread hits the sweet spot. Made without any wheat or refined sugar, it’s still tender, moist, and full of cozy flavor.

✅ Made with almond flour + oat flour
✅ Naturally gluten-free (no blends or gums)
✅ Dairy-free, refined sugar-free, and nutrient-packed
✅ Great for kids and adults
✅ Keeps well + freezer friendly

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🛒 Ingredients You’ll Need

Dry Ingredients:

• 1 cup almond flour (blanched, finely ground)

• 1 cup oat flour (certified gluten-free)

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp cinnamon

• ¼ tsp ground nutmeg (optional)

• ¼ tsp salt

Wet Ingredients:

• 2 large eggs

• ⅓ cup maple syrup or honey

• ¼ cup unsweetened applesauce

• ¼ cup light oil (avocado or olive oil)

• 1 tsp vanilla extract

• 1 ½ cups grated zucchini (lightly patted dry)

Optional Add-ins:

• ½ cup chopped walnuts or pecans

• ¼ cup raisins or dark chocolate chips (dairy-free, optional)

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👩‍🍳 How to Make Gluten-Free Zucchini Bread

Step 1 – Preheat & Prepare

Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease lightly with oil.

Step 2 – Grate & Drain the Zucchini

Use a box grater to shred zucchini with skin on. Lightly press with paper towels to remove some moisture—but don’t squeeze it dry. A little moisture helps keep the bread soft.

Step 3 – Mix Dry Ingredients

In a large bowl, whisk together almond flour, oat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

Step 4 – Whisk Wet Ingredients

In another bowl, beat the eggs, then stir in maple syrup, applesauce, oil, and vanilla extract until smooth.

Step 5 – Combine Everything

Add the wet ingredients to the dry ingredients and stir gently. Fold in the shredded zucchini and any optional mix-ins.

Step 6 – Bake

Pour batter into the prepared pan and smooth the top. Bake for 45–55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Step 7 – Cool & Slice

Let cool in the pan for 10–15 minutes. Then remove from the pan and allow to cool fully on a wire rack before slicing.

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🌾 What Makes This Gluten-Free Zucchini Bread Special?

• No gums, blends, or weird textures

• Almond flour gives richness and healthy fats

• Oat flour provides fiber and a comforting flavor

• Applesauce keeps it tender with less oil

• Zucchini adds moisture and nutrition—without tasting like vegetables!

This is the kind of healthy bake that doesn’t feel like a compromise. It’s cozy, satisfying, and versatile enough to enjoy any time of day.

🍽️ Serving Suggestions

• With a cup of tea or coffee for a cozy snack

• Lightly toasted with almond or peanut butter

• Packed into lunchboxes for a school-safe treat

• Sliced and served with fresh berries for breakfast

• Enjoyed with a drizzle of dairy-free yogurt or honey

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🧊 Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days

• Refrigerator: Keeps well for up to 5–6 days

• Freezer: Slice and wrap tightly, then store in a freezer-safe bag for up to 2 months. Reheat slices in the toaster or microwave for 20–30 seconds.

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❓ FAQ: Gluten-Free Zucchini Bread

Can I use a gluten-free flour blend instead of almond/oat flour?

You can try it, but this recipe is specifically designed for almond and oat flours for maximum flavor and texture. Results may vary with all-purpose GF blends.

Can I make this egg-free?

Yes, use two flax eggs (2 tbsp flaxseed meal + 5 tbsp water, mixed and rested for 5 mins). The loaf will be slightly denser but still tasty.

What can I use instead of applesauce?

Mashed banana or plain Greek-style dairy-free yogurt works well. It may change the flavor slightly, but it’s still delicious.

Can I turn this into muffins?

Yes! Divide the batter into a lined muffin tin and bake at 350°F for 18–22 minutes. Makes 9–12 muffins.

🔁 Variations to Try

• Lemon zest + poppy seeds for a summery twist

• Add shredded carrot for extra nutrients

• Fold in chopped dates or dried cranberries for natural sweetness

• Use pumpkin puree instead of applesauce in fall for a seasonal swap

❤️ Final Thoughts

This Gluten-Free Zucchini Bread is everything a good recipe should be: simple, nourishing, and satisfying. With just the right balance of moisture, sweetness, and texture, it’s perfect for clean eating, allergy-friendly baking, or anyone wanting to sneak a little extra veggie goodness into their day.

You won’t miss the gluten—promise.