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Gluten-Free Zucchini Bread

Gluten free zucchini bread made with almond flour and tapioca for a moist, tender crumb that holds together. This easy gluten free quick bread bakes into a golden loaf—then needs full cooling so it slices clean.
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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: 310
Ingredients Equipment Method Notes

Ingredients
  

Gluten-free zucchini bread loaf
  • 2 cup almond flour or certified GF all-purpose flour blend
  • 0.5 cup tapioca starch only 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)

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Place the pan on a sheet pan so it bakes evenly and is easy to remove.
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 granulated sugar, eggs, melted coconut oil, Greek yogurt, and vanilla extract until smooth.
Combine and bake
  1. Stir the grated, very dry zucchini into the wet mixture.
  2. Fold the dry ingredients into the wet until just combined, then fold in walnuts or chocolate chips if using.
  3. Pour the batter into the prepared loaf pan.
  4. Bake for 50–60 minutes at 350°F until a toothpick comes out clean and the top is golden.
  5. Cool the loaf for 20 minutes in the pan before slicing so it firms as it cools.

Notes

For the best crumb, squeeze the grated zucchini very dry so the batter doesn’t turn gummy. Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days; freeze sliced pieces up to 2 months. For a dairy-free swap, use a dairy-free yogurt (same thickness) in place of Greek yogurt, and keep all other ingredients the same.