The BEST Gluten-Free Zucchini Bread Recipe

The BEST Gluten-Free Zucchini Bread Recipe made dairy-free and refined sugar-free using basic pantry ingredients. This healthy zucchini bread recipe is perfectly moist, fluffy, and perfect for breakfast, snack, or dessert!

The Best Gluten-Free Zucchini Bread - refined sugar-free, dairy-free, healthy zucchini bread recipe

I’m going to give you THE secret.

You ready for it?

Strap in.

The center of a THICK slice of heated fresh zucchini bread with butter saturated all the way through.

All the way, we’re winners, meow.

It’s as though your face has won the lottery, is sleeping soundly in a pile of warm clean laundry (all cotton) AND summer has un-cancelled itself.

That is the secret.

But…salted butter now, you hear?

The Best Gluten-Free Zucchini Bread Recipe made with coconut sugar and coconut oil - refined sugar-free, dairy-free, healthy zucchini bread recipe

So here’s the deal with this loaf.

Highlight Reel:

  • Gluten-Free
  • Refined sugar-free
  • Dairy-free
  • Ultra moist
  • Crazy fluffy
  • Easy to assemble
  • Loved by kids of all ages

It’s easy to throw together at a moment’s notice (all you need is one big bowl and some measuring cups…not stand mixer necessary). You may have everything you need already. BUT if you don’t, no worries, we have options for adapting this thing according to what you do have in your pantry.

Gluten-Free Zucchini Bread Recipe made with gluten-free flour, coconut oil, and coconut sugar. A healthier zucchini bread

Ingredients For Gluten-Free Zucchini Bread:

Gluten-Free Flour: I use a gluten-free flour blend, which can be used as a 1:1 replacement for regular all-purpose flour. I use King Arthur Measure for Measure Gluten Free Flour but you can use your favorite blend. 

I have not yet tested the recipe using any other GF flour blend. I’m betting Bob’s Red Mill’s Gluten-Free 1-to-1 Baking Flour is amazing! If you use a different flour blend, please feel free to drop a comment below letting us all know what worked!

Don’t replace the gluten-free flour blend with a grain-free flour, as the result will not be the same!

Zucchini: The main event here! We simply grate up 1 medium-sized zucchini to generate 2 cups of grated green. Don’t worry, you won’t need to drain the zucchini first…I budget the moisture into the recipe, because I’m too lazy to wait for zucchini to leach moisture.

Coconut Sugar: Keeping it refined sugar-free, coconut sugar has a naturally caramel-ish flavor and is lower on the glycemic index than cane sugar. If you don’t have any on hand, swap it for brown sugar or granulated cane sugar. You can also use a sugar-free sweetener to keep it lower carb.

Ground Cinnamon: GO WILD with the cinnamon. I use 2 to 3 teaspoons in my zucchini bread and banana bread. It does amazing things for the flavor and sweetness of a baked good.

Eggs: Makes the zucchini bread nice and fluffy and holds together.

Coconut Oil: The fat to lube this thing up, keep it nice and moist and help do the chemistry magic to ensure the loaf loaves itself. It’s science.

Baking Soda + Sea Salt: Baking soda is used to leaven the bread, making it nice and fluffy and hold-togethery-y. Sea salt brings out the cinnamon and sweet flavors. Don’t skip it!

Zucchini Bread made gluten-free, dairy-free, refined sugar-free and healthy. A moist and fluffy zucchini bread recipe

How to Make The Best Gluten-Free Zucchini Bread Recipe:

Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper

In a mixing bowl, whisk together the eggs, then stir in the grated zucchini. Stir in the coconut sugar and vanilla extract.

Add the flour, cinnamon, baking soda and sea salt and stir until it becomes difficult to combine. Add in the melted coconut oil and continue stirring until a thick batter forms and everything is well-combined.

Transfer to the parchment-line loaf pan and smooth into an even layer.

Bake on the center rack of the preheated oven 40 to 50 minutes, until very golden on top and bread feels firm when gently poked in the center.

Allow bread to cool at least 45 minutes before slicing and serving.

Gluten Free Zucchini Bread with coconut oil, coconut sugar, and gluten-free flour

The BEST Gluten-Free and Dairy-Free Zucchini Bread Recipe - refined sugar-free and healthy

Recipe Adaptations:

  • If you’re looking for a grain-free version of this recipe, follow my Paleo Zucchini Bread recipe.
  • Use avocado oil or melted butter instead of coconut oil
  • Add ⅔ cup chocolate chips.
  • Add ⅔ cup chopped raw walnuts.

More Gluten-Free Bread Recipes:

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Where melted butter goes to thrive..

Gluten Free Zucchini Bread with coconut oil, coconut sugar, and gluten-free flour

The Best Gluten-Free Zucchini Bread Recipe

Course: Bread
Cuisine: American
Keyword: coconut oil, coconut sugar, gluten free, zucchini, zucchini bread
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 1 loaf
Calories: 269 kcal
Author: Julia

Moist, fluffy healthy gluten-free zucchini bread - dairy-free and refined sugar-free

Print

Ingredients

Optional Add-ins:

Instructions

  1. Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper

  2. In a mixing bowl, whisk together the eggs, then stir in the grated zucchini. Stir in the coconut sugar (and vanilla extract if adding).

  3. Add the flour, cinnamon, baking soda and sea salt and stir until it becomes difficult to combine.

  4. Pour in the melted coconut oil and continue stirring until a thick batter forms and everything is well-combined.

  5. Transfer to the parchment-line loaf pan and smooth into an even layer.

  6. Bake on the center rack of the preheated oven 40 to 50 minutes, until very golden on top and bread feels firm when gently poked in the center.

  7. Allow bread to cool at least 45 minutes before slicing and serving.

Nutrition Facts
The Best Gluten-Free Zucchini Bread Recipe
Amount Per Serving (1 slice of 10)
Calories 269 Calories from Fat 135
% Daily Value*
Fat 15g23%
Carbohydrates 31g10%
Sugar 19g21%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
The BEST Dairy-Free and Gluten-Free Zucchini Bread Recipe - moist, fluffy, refined sugar-free, and healthy

Never Miss a Post!

Comments

    1. Jesse-Gabriel

      Nein, nicht das ganze, einen kleinen Teil schon aber nur Mandelmehl geht nicht das es viel mehr Flüssigkeit aufnimmt.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.