Description
This gluten-free zucchini bread is irresistibly moist, fluffy, and packed with warm spices like cinnamon and nutmeg. Naturally sweetened with coconut sugar or maple syrup, it delivers a perfectly balanced sweetness without being overpowering. The shredded zucchini keeps it tender, while almond and oat flours provide a deliciously soft crumb. Whether enjoyed for breakfast, a snack, or dessert, this easy one-bowl recipe is sure to become a household favorite!
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups (210g) gluten-free all-purpose flour (or a mix of almond and oat flour)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
Wet Ingredients:
- 2 large eggs (or flax eggs for a vegan option)
- ½ cup (120ml) coconut oil, melted (or butter)
- ½ cup (100g) coconut sugar (or brown sugar)
- ¼ cup (60ml) maple syrup
- 1 tsp vanilla extract
- ½ cup (120ml) dairy-free milk (almond, oat, or regular milk)
- 1 cup (150g) grated zucchini, excess moisture lightly squeezed
Optional Add-Ins:
- ½ cup chopped walnuts or pecans
- ½ cup dark chocolate chips
- ¼ cup raisins or shredded coconut
Instructions
Step 1: Prep the Ingredients
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Grate the zucchini, then lightly squeeze out excess moisture with a paper towel.
Step 2: Mix the Batter
- In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk the eggs, melted coconut oil, coconut sugar, maple syrup, vanilla extract, and milk until smooth.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
- Fold in the grated zucchini and any optional add-ins.
Step 3: Bake the Bread
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil for the last 10 minutes.
Step 4: Cool & Serve
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and enjoy! Serve plain or with butter, nut butter, or honey.
Notes
Variations & Substitutions:
- Vegan: Use flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg).
- Nut-Free: Swap almond flour for oat or rice flour.
- Lower Sugar: Reduce the coconut sugar to ¼ cup or use a sugar-free alternative like monk fruit.
- Extra Moisture: Add 2 tbsp unsweetened applesauce for a softer texture.
- Prep Time: PT15M
- Cook Time: PT50M
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American, Healthy Baking
Nutrition
- Serving Size: 1/10 of loaf
- Calories: 190 kcal
- Sugar: 9g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
Keywords: Gluten-free zucchini bread, dairy-free zucchini bread, healthy zucchini bread, almond flour zucchini bread, moist gluten-free bread, easy zucchini loaf