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Gluten-Free Zucchini Bread

Gluten free zucchini bread with a moist, tender crumb made with almond flour and tapioca starch for a loaf that slices clean. This GF zucchini bread bakes until golden and holds together after a full cooling rest.
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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: 270
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup almond flour Use certified GF to keep it celiac-safe.
  • 0.5 cup tapioca starch If using almond flour; helps bind and soften the crumb.
  • 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 swap with coconut sugar.
  • 3 eggs
  • 0.33 cup coconut oil Melted.
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
Zucchini and mix-ins
  • 1.5 cup zucchini Grated and squeezed very dry.
  • 0.5 cup walnuts Optional swap: chocolate chips.
  • 0.5 cup chocolate chips Optional.

Equipment

  • 1 sheet pan

Method
 

Prep the loaf pan and oven
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
Mix the dry ingredients
  1. Whisk almond flour, tapioca starch, baking soda, baking powder, salt, and cinnamon together until evenly combined.
Mix the wet ingredients
  1. Beat sugar, eggs, coconut oil, Greek yogurt, and vanilla extract until smooth.
Fold in zucchini and mix-ins
  1. Stir in grated, squeezed-very-dry zucchini.
  2. Fold dry ingredients into wet until just combined; fold in walnuts or chocolate chips if using.
Bake and cool
  1. Pour batter into the prepared loaf pan.
  2. Bake at 350°F for 50–60 minutes, until a toothpick comes out clean and the top is golden.
  3. Cool for 20 minutes before slicing so the loaf firms as it cools.

Notes

For the best crumb and sliceability, squeeze the grated zucchini very dry (a clean towel helps) so the loaf doesn’t turn gummy. Store this gluten free zucchini bread covered at room temperature for up to 2 days or refrigerated for up to 5 days; freeze slices for up to 2 months. If you want it nut-free, replace walnuts with an equal amount of chocolate chips.