Description
A moist and flavorful gluten-free zucchini bread that’s naturally sweetened and perfect for breakfast or a snack.
Ingredients
1 1/2 cups grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
2 large eggs
1/3 cup melted coconut oil (or any neutral oil)
1/2 cup maple syrup or honey
1 teaspoon vanilla extract
1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts or pecans (optional)
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the eggs, melted coconut oil, maple syrup (or honey), and vanilla extract until smooth.
3. Stir in the grated zucchini.
4. In a separate bowl, mix together the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
6. Fold in the chopped nuts if using.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
Be sure to squeeze out as much liquid as possible from the zucchini to prevent a soggy loaf.
Use a gluten-free flour blend that includes xanthan gum for the best texture.
This bread freezes well—wrap slices individually and freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 11g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg