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Gluten-Free Zucchini Bread

Gluten free zucchini bread made with almond flour for a moist, tender crumb that holds together when sliced. Quick-bread style mixing keeps it tender, and zucchini is squeezed very dry to prevent a gummy center.
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Prep Time 15 minutes
Cook Time 55 minutes
cooling 20 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Almond flour
  • 2 cup almond flour (or certified GF all-purpose flour blend)
Tapioca starch
  • 0.5 cup tapioca starch (if using almond flour)
Baking soda
  • 1 tsp baking soda
Baking powder
  • 0.5 tsp baking powder
Salt
  • 0.5 tsp salt
Cinnamon
  • 1.5 tsp cinnamon
Sugar
  • 0.75 cup granulated sugar or coconut sugar
Eggs
  • 3 eggs
Coconut oil
  • 0.33 cup melted coconut oil
Greek yogurt
  • 0.25 cup Greek yogurt
Vanilla extract
  • 1 tsp vanilla extract
Zucchini
  • 1.5 cup zucchini, grated and squeezed very dry
Walnuts or chocolate chips (optional)
  • 0.5 cup walnuts or chocolate chips (optional)

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan for easy release. This sets the temperature for even baking.
  2. Whisk the almond flour, tapioca starch, baking soda, baking powder, salt, and cinnamon together. Whisk until the dry mixture is evenly speckled.
  3. Beat the sugar, eggs, coconut oil, Greek yogurt, and vanilla until smooth. Stop when the mixture looks glossy and fully combined.
  4. Stir in the grated zucchini that has been squeezed very dry. Mix just until the zucchini is evenly distributed.
  5. Fold the dry ingredients into the wet ingredients until just combined, then fold in the walnuts or chocolate chips if using. Mix gently so the batter stays tender.
Bake and cool
  1. Pour the batter into the prepared loaf pan and level the top. Keep the batter in an even layer so it rises uniformly.
  2. Bake at 350°F for 50–60 minutes, until a toothpick comes out clean and the top is golden. Almond flour quick breads need full cooling time for proper sliceable structure.
  3. Cool the loaf for 20 minutes before slicing. It firms as it cools, which helps prevent crumbling when you cut it.

Notes

For the best texture, squeeze the grated zucchini very dry so the loaf bakes without a gummy center. Store the cooled bread covered at room temperature up to 2 days or in the refrigerator up to 5 days; freeze sliced portions up to 2 months. For a dairy-free option, swap the Greek yogurt 1:1 with a plain dairy-free yogurt.