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Gluten-Free Zucchini Bread

Gluten-free zucchini bread with a moist, tender almond flour crumb baked in a loaf pan, holding together cleanly after full cooling. This easy gluten free quick bread uses grated, squeezed-very-dry zucchini for the right texture every slice.
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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: 290
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup almond flour Use almond flour or certified GF all-purpose flour blend.
  • 0.5 cup tapioca starch If using almond flour; omit if using a certified GF all-purpose flour blend.
  • 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
  • 0.33 cup coconut oil Melted.
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
Zucchini and optional mix-ins
  • 1.5 cup zucchini Grated and squeezed very dry.
  • 0.5 cup walnuts Optional; or use chocolate chips.
  • 0.5 cup chocolate chips Optional; choose walnuts or chocolate chips.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the pan and heat the oven
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, so the loaf bakes evenly right away (golden top cue: ready to go as soon as batter is in).
Whisk the dry ingredients
  1. In a mixing bowl, whisk almond flour, tapioca starch, baking soda, baking powder, salt, and cinnamon until evenly combined, with no visible streaks of flour (visual cue: uniform color).
Mix the wet ingredients
  1. Beat the granulated sugar (or coconut sugar), eggs, melted coconut oil, Greek yogurt, and vanilla extract until smooth, glossy, and fully incorporated (visual cue: batter looks uniform).
Add zucchini
  1. Stir in the grated zucchini that has been squeezed very dry, mixing until the batter looks evenly speckled (visual cue: zucchini distributes without dry pockets).
Combine wet and dry
  1. Fold the dry ingredients into the wet ingredients just until combined, avoiding overmixing (visual cue: no dry flour remains).
Add mix-ins (optional)
  1. Fold in walnuts or chocolate chips (if using) until evenly dispersed through the batter (visual cue: mix-ins are visible throughout).
Bake
  1. Pour the batter into the greased loaf pan and bake for 50–60 minutes at 350°F until a toothpick comes out clean and the top is golden (visual cue: golden crust and clean toothpick).
Cool before slicing
  1. Cool the loaf for 20 minutes before slicing, so it firms as it cools and holds together (visual cue: slices stay intact).

Notes

Pro tip: squeeze the grated zucchini very dry to keep the crumb tender but not gummy. Store airtight in the fridge up to 4 days; freeze the whole loaf or slices up to 2 months—thaw overnight in the fridge. For a dairy-free swap, use a dairy-free yogurt with a similar thickness (the structure and moisture should stay comparable).