This easy to make gluten free zucchini bread is incredibly moist, full of flavor, and it only takes a couple of minutes to whip up in one bowl. The zucchini bread is gluten free, dairy free, and paleo too.
Gluten free zucchini bread recipe
This zucchini bread recipe has truly been a long time coming.
The double chocolate zucchini bread is one of the most loved recipes on my site, so I knew I had to make another version of it - sans cocoa and chocolate chips!
I decided to take this bread into a less sweet direction. It's something that really can be enjoyed for breakfast or as a snack, not just dessert.
Sophie absolutely loves it, and Tim ate half of the loaf in less than 24 hours- shocking.
If you'd like, you can absolutely throw a slice in the toaster oven. However, it's equally delicious at room temperature! 🙂
Can you taste the zucchini in zucchini bread?
A little bit, and it's definitely not in a bad way.
This bread reminds me of a breakfast muffin. It's very lightly sweetened, and the zucchini flavor is subtle and really compliments the maple syrup well.
The flavor of zucchini is mild anyway, so there's not much to really try and detect here.
How to make gluten free zucchini bread
Preheat the oven to 350 degrees Fahrenheit, and adjust the oven rack to the middle position. Line a 9x5" or 8x4" loaf pan with parchment paper and set aside.
In a food processor, pulse the raw cashews multiple times until they turn into a coarse flour. This will take about 1 minute total.
Add in almond flour, salt, cinnamon, and baking soda. Pulse again until combined.
Pulse in the wet ingredients: maple syrup, oil, milk, lemon juice, vanilla, and eggs. Combine until smooth throughout, about 15 seconds but do not over-process.
Transfer to a large mixing bowl and gently stir in the shredded zucchini.
Transfer batter to the parchment-lined loaf pan. Tap hard on the counter a few times to release all of the air bubbles.
Bake for 38-45 minutes or until a toothpick inserted into the center comes out clean.
Let sit and cool off for about 10-15 minutes before very carefully transferring to a wire rack to cool completely. Serve right away.
Do you squeeze water out of zucchini for bread?
You do not in this recipe. The excess moisture in the zucchini helps the bread retain that same moisture.
You may need to do this in other recipes, but not in my gluten free zucchini bread!
I'm trying to make everything easy for you.
The less steps in baking recipes, the better- am I right? 😉
How do you keep zucchini bread from getting soggy?
As soon as the gluten free zucchini bread comes out of the oven, remove it from the pan as soon as the 10 minutes are up.
Very carefully get it onto a wire rack, and this will help a ton with the texture and moisture content as well.
Storage Tips
Store at room temperature in an airtight container for up to 2 days.
Store in an airtight container in the refrigerator for up to 5-6 days.
Extra Recipe Tips
I prefer to use just ¼ cup of maple syrup in the whole recipe. It doesn't seem like much I know, but it keeps it tasting like a breakfast bread instead of an indulgent dessert.
I love to slather a glob of room temperature butter on a slice of this bread. My recommendation is that you do the same!
It would also be delicious with some jam. I recommend using either my 4-ingredient strawberry chia jam or easy blueberry jam.
Looking for more great healthy breakfast recipes? Try these:
Creamy Peanut Butter Overnight Oats
Healthy Buckwheat Banana Bread
Paleo Double Chocolate Zucchini Bread
Easy Gluten Free Zucchini Bread
Ingredients
- 1 cup raw cashews
- 1 ½ cups almond flour
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ¼ cup pure maple syrup
- 3 tablespoons avocado oil see notes
- 2 tablespoons dairy free milk at room temperature
- 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 ½ cups grated zucchini lightly packed, see notes
Instructions
- Preheat the oven to 350 degrees Fahrenheit, and adjust the oven rack to the middle position. Line a 9x5" or 8x4" loaf pan with parchment paper and set aside.
- In a food processor, pulse the raw cashews multiple times until they turn into a coarse flour. This will take about 1 minute total. Add in almond flour, salt, cinnamon, and baking soda. Pulse again until combined.
- Pulse in the wet ingredients: maple syrup, oil, milk, lemon juice, vanilla, and eggs. Combine until smooth throughout, about 15 seconds but do not over-process.
- Transfer to a large mixing bowl and gently stir in the shredded zucchini. Transfer batter to the parchment-lined loaf pan. Tap hard on the counter a few times to release all of the air bubbles.
- Bake for 38-45 minutes or until a toothpick inserted into the center comes out clean. Let sit and cool off for about 10-15 minutes before very carefully transferring to a wire rack to cool completely. Serve right away.
Notes
- Maple syrup: Honey is a fine substitute.
- Avocado oil: Coconut oil will work as well. I love using avocado oil in this recipe since it's neutral-tasting.
- Zucchini: Grate the zucchini on either setting (small or large.) Do not drain or squeeze out any of its water, as this will help keep the bread moist.
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