The best zucchini bread I’ve ever made — seriously delicious. It’s soft, moist, naturally sweet, and full of flavor. The recipe is simple to prepare, mostly one-bowl, and you don’t need to strain the zucchini beforehand.
This loaf is gluten free, dairy free, and refined-sugar free. The texture and taste are so good I would happily buy it at a bakery and not realize it’s a healthier version.
The base uses a blend of flours that produce a tender, satisfying crumb:
- Almond flour
- Oat flour (or buckwheat flour for a paleo variation)
- Tapioca starch
These flours give great texture and a pleasant flavor that pairs perfectly with zucchini and warming cinnamon.
A warm slice with a smear of butter is hard to beat, though the bread is also lovely served plain. It makes a great treat with morning coffee, a sweet end to lunch, or a healthier dessert option.
Even if zucchini season is winding down, this loaf is worth making again and again — it’s become a favorite in my kitchen.
I can’t wait for you to try this zucchini bread — you’re going to love it. If you make it, leave a comment and tag me on Instagram so I can see your loaf. Enjoy!
Note: For best results, follow the recipe as written. Substituting the flours not listed may change the texture and flavor.
Gluten Free Zucchini Bread (dairy free)
- Author: Mia Zarlengo
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8–9 servings
- Category: Dessert, Snacks
Description
Moist, tender zucchini bread that’s gluten free, dairy free, and paleo-friendly when using buckwheat. Lightly sweet and warmly spiced, it’s a reliable crowd-pleaser.
Ingredients
- 2 cups grated zucchini
- 2 eggs
- 1/3 cup coconut oil or butter, melted
- 1/3 cup maple syrup
- 1/4 cup coconut sugar
- 1 tsp vanilla extract
- 1 1/3 cups almond flour*
- 1/3 cup oat flour (sub buckwheat flour for paleo)
- 1/3 cup tapioca flour (tapioca starch)
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp sea salt
Optional add-ins:
- Chocolate chips
- Walnut pieces
Instructions
- Preheat the oven to 350°F (175°C). Line a standard loaf pan with parchment paper.
- Grate the zucchini into a large bowl. Use two paper towels to squeeze out most of the liquid. In the same bowl whisk the zucchini with the eggs, melted coconut oil or butter, maple syrup, coconut sugar, and vanilla until combined.
- Add the almond flour, oat (or buckwheat) flour, tapioca flour, cinnamon, baking soda, baking powder, and sea salt. Stir until a smooth batter forms. Fold in chocolate chips or walnuts if using.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
- Cool the loaf in the pan for about 5 minutes, then lift it out using the parchment paper and transfer to a cooling rack to cool completely before slicing. Store leftovers in an airtight container at room temperature for up to 4 days.
Notes
*Please note: For best results, do not substitute flours unless the recipe specifically lists alternatives. Changing the flours will alter texture and flavor.