This gluten-free zucchini bread is moist and flavorful with it’s warm spices and fresh zucchini. It is also free of refined sugars making this a healthier variation of zucchini bread.

During these late summer weeks, when the zucchini harvest is plentiful, I love making loaves of this zucchini bread and freezing it to have available throughout the winter.

A loaf of gluten-free zucchini bread with a few slices of the bread and fresh zucchini

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As part of my anti-inflammatory diet, I always opt for organic ingredients. This makes a huge difference in my health and keeping my autoimmune conditions in check. I’ve always loved sweet treats so when I began this diet I started modifying my favorite recipes to be healthier, anti-inflammatory versions that still taste delicious. I hope you can enjoy these healthier recipes too. Be sure to sign up for my email list below to stay updated with anti-inflammatory diet recipes and more healing tips.

How to make this Gluten-free Zucchini Bread:

Ingredients:

1 Cup Finely Shredded Zucchini
3 Eggs
1 Ripe Banana
1/4 Cup Coconut Sugar or Honey
1 1/2 Cups Almond Flour
2 1/2 tsp Cinnamon
3/4 tsp Baking Soda
1/2 tsp Nutmeg
1/2 tsp Sea Salt
1/4 tsp Cardamom
1/4 tsp Ginger

Instructions:

Preheat the oven to 350℉. Prepare an 8.5 x 4.5 inch loaf pan (I love using my cast iron loaf pan) by greasing the sides with coconut oil and placing a sheet of unbleached parchment paper on the bottom of the loaf pan. Set this aside for now.
Finely shred your zucchini and place on a towel to squeeze out some of the water. Measure out 1 cup of the finely shredded zucchini and set aside for now.
In a small bowl, combine the dry ingredients (almond flour, cinnamon, baking soda, nutmeg, cardamom, and ginger). Set this aside for now.
In a large mixing bowl or stand mixer beat the eggs, banana, and coconut sugar for about 1 minute or until thoroughly combined and frothy.
Add the zucchini and beat again until combined.
Slowly beat or stir in the dry ingredients until combined.
Pour the batter into your prepared loaf pan and bake for 40 minutes or until a toothpick inserted into the center comes out clean.
Allow your loaf to cool for about 10-15 minutes before removing from the pan. Loosen the sides with a knife and invert the pan, your loaf should slide right out. Cool for another 10 minutes or so before slicing.

Gluten-free zucchini bread loaf and a few slices of the bread

FAQ, Tips, and Substitutions for gluten-free zucchini bread:

Do I need to remove the skin off the zucchini for bread?

No, you do not need to remove the skin before shredding the zucchini and adding it to the bread.

Can I use coconut flour instead of almond flour?

I do not recommend it for this recipe. Coconut flour is much more dense and absorbs a lot of the moisture so you would not want to do a 1:1 swap with coconut flour, your bread would come out very dry.

How should I store gluten-free zucchini bread?

I usually store this out on our counter at room temperature in a reusable bag, wrapped in a towel, or on our cake dish. The zucchini bread is good at room temperature for around 3 days.

I often make extra loaves of this bread to freeze for later. It freezes and thaws really well. If I am going to vacuum seal the loaf, I will first freeze it and then vacuum seal the already frozen loaf. This helps it to not get compressed while vacuum sealing it.

Variations of this Gluten-free Zucchini Bread:

This bread is wonderful with the addition of chocolate chips. My favorite chocolate chunks are the Hu Kitchen Dark Chocolate Gems. Most often I don’t measure when adding the gems (I just toss in a handful) but I think it is around a 1/2 cup of chocolate chunks.

I am hoping to spend some time in the future testing this recipe with a few different variations like adding orange zest or making it with applesauce instead of the banana. I also hope to develop a ‘nut-free’ variation of this using buckwheat flour. After trying some of the different variation ideas and seeing how they turn out I will come back and update this post.

A loaf with a few slices of gluten-free zucchini bread

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