The Best Gluten-Free Zucchini Bread Recipe

Healthy gluten-free zucchini bread that is moist and fluffy and doesn't have any added sugar or dairy.


– 1 medium zucchini grated, 2 cup – 2 egg – 3/4 cup coconut sugar* – 1 1/2 tsp pure vanilla extract – 1 1/2 cups gluten-free all-purpose flour – 2 tsp ground cinnamon – 1 tsp baking powder – 3/4 tsp sea salt – 2/3 cup avocado oil** Optional Add-ins: – 1/4 tsp ground nutmeg – 1 cup chocolate chip – 2/3 cup raw chopped walnuts or pecan


Pre-heat the oven to 350°F and line a 9" x 5" loaf pan with parchment. Whisk eggs and oil in a bowl. Add grated zucchini, coconut sugar and vanilla extract.

Step 1

Stir together flour, cinnamon, baking powder, and sea salt in a separate bowl. Add the dry ingredients to the wet ingredients and stir until a thick batter forms. 

Step 2

Chocolate chips and chopped nuts can be added now. Spread zucchini bread batter evenly in the parchment-lined loaf pan. Add more chocolate chips if desired.

Step 3

Cover the loaf pan with aluminium foil, tenting it to allow the bread to grow. This prevents the top from darkening during baking. 

Step 4

Pre-heat the oven and bake on the centre rack for 40 minutes. Finish baking for 20–30 minutes without foil until the bread is clean. 

Step 5

A 200-degree internal temperature indicates fully cooked baked goods. Before removing the zucchini bread from the oven.  

Step 6

Insert a digital thermometer into the centre to check for doneness. Let bread cool for 45 minutes before slicing and serving.

Step 7

See Also

See Also

3-Ingredient No-Churn Vanilla Ice Cream Recipe