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+ servings
two slices of zucchini bread on a a white plate with butter on top and a fork

Easy Gluten Free Zucchini Bread

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.
Course Breakfast, Dessert, Snack
Prep Time 5 minutes
Cook Time 40 minutes
Servings 10



  • 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.


  • 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.