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Gluten-Free Zucchini Bread

Gluten free zucchini bread baked into a golden loaf with a moist, tender crumb that holds together slice after slice. This easy gluten free quick bread uses almond flour and grated, squeezed-dry zucchini for reliable texture and a clean toothpick finish.
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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: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup almond flour or certified GF all-purpose flour blend
  • 0.5 cup tapioca starch if using almond flour
  • 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
  • 3 eggs
  • 0.3333333333 cup coconut oil melted
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
Add-ins
  • 1.5 cup zucchini grated and squeezed very dry
  • 0.5 cup walnuts or chocolate chips optional

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Set a sheet pan on the middle rack to catch any drips while the loaf bakes.
Mix dry ingredients
  1. Whisk almond flour, tapioca starch, baking soda, baking powder, salt, and cinnamon together until evenly combined.
Mix wet ingredients
  1. Beat granulated sugar, eggs, melted coconut oil, Greek yogurt, and vanilla extract until smooth and glossy.
Combine
  1. Stir in grated zucchini that has been squeezed very dry.
  2. Fold dry ingredients into wet until just combined, then fold in walnuts or chocolate chips if using.
Bake and cool
  1. Pour the batter into the prepared loaf pan and bake 50–60 minutes at 350°F until a toothpick comes out clean and the top is golden.
  2. Cool for 20 minutes in the pan, then slice—the loaf firms as it cools so it holds together.

Notes

For the best crumb, squeeze the grated zucchini very dry before mixing; excess moisture can make the loaf dense or gummy. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze sliced loaf for up to 2 months. For a dairy-free option, swap Greek yogurt with a plain dairy-free yogurt in the same amount.