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Do you have an abundance of fresh zucchini rolling in from the garden right now? Turn some of that goodness into a gluten-free zucchini bread that is absolutely delicious and easy to make. It is moist, full of flavor, and the best way to use up all the zucchini that is in season right now.
Every year my husband and I plant a big garden with every intention of weeding, watering, and doing general care. It usually takes a month or two for us to realize quite frankly, we don’t have the time needed to invest in caring for the garden.
It is a lot of work to keep up with all that goes into gardening. But pulling a freshly baked loaf of zucchini bread out of the oven makes it all worth it.
It is easy to find zucchini this time of year. It is in overabundance at the local produce stand, farmers markets, grocery stores, and friendly neighbors even love to share it. Zucchini is one of those vegetables that grow easily and come in large quantities.
If you are overloaded with zucchini, this gluten-free zucchini bread is the perfect recipe for you! It’s a great way to use up zucchini without having to eat squash for dinner again.
Why You’ll Love This Recipe
- Veggies for breakfast: I try to get some veggies in every meal and breakfast is always the hardest. With this recipe, my kids will gladly eat vegetables for breakfast! This zucchini bread gets some veggies in our diet in a delicious and fun way.
- Allergy-friendly: This recipe is free from gluten, dairy, and refined sugar! It’s perfect for those with gluten or dairy allergies to still enjoy a sweet treat.
- Moist and delicious: This bread is so good. The applesauce and zucchini shreds give it a tender, moist texture and it is packed with flavor!
Ingredients Needed
- Coconut flour: Coconut flour is high in fiber, protein, and healthy fats. It is free from wheat and gluten, making it a good option for anyone who has a gluten intolerance.
- Salt: Salt will balance the sweetness and enhance the flavors in the bread.
- Spices: We’ll use cinnamon and nutmeg in this bread. They complement the other ingredients and add that extra touch of flavor.
- Baking soda: This is critical for a fluffy, well-structured loaf. Be sure to use baking soda, not baking powder.
- Eggs: Eggs hold the bread together and contribute to its structure. You need a lot of eggs when baking with coconut flour because it is very dense and requires a lot of liquid.
- Honey: An alternative sweetener that allows for a sweet baked good without the use of refined sugar.
- Applesauce: Applesauce adds more moisture to the bread and helps hold it together.
- Coconut oil: We’ll use melted coconut oil instead of another vegetable oil or butter.
- Vanilla extract: Contributes to the well-balanced, comforting flavor.
- Zucchini: The high water content in zucchini is part of what makes this bread so moist and delicious! But it can be too much, so be sure to squeeze the excess liquid out of your grated zucchini before adding it to your bread.
- Chocolate chips (optional): A bit of chocolate makes this bread feel like even more of a treat and they taste delicious with the other flavors.
How to Make Gluten-Free Zucchini Bread
Step 1: Mix coconut flour, salt, cinnamon, nutmeg, and baking soda in a medium-sized mixing bowl.
Step 2: In a separate bowl, whisk together eggs, honey, applesauce, coconut oil, and vanilla.
Step 3: Combine the wet ingredients and dry ingredients. Mix until well combined.
Step 4: Add in zucchini and chocolate chips if using, then fold them in gently.
Step 5: Grease a bread pan with coconut oil and spread the batter into the pan.
Step 6: Bake for about 45 minutes in a preheated oven. It is done when you insert a toothpick and it comes out clean. Let cool for 20 minutes before cutting and serving. Enjoy!
Helpful Tips
- This bread is delicious by itself (especially warm from the oven), but it is even better with butter and a drizzle of honey!
- Make sure you squeeze the extra liquid out of the zucchini before adding it to your bread! Zucchini can add too much moisture to the recipe and make the bread soggy.
- You can easily make this bread into muffins. Instead of pouring the batter into a bread pan, separate it into 12 muffin cups. Fill the muffin cups about 3/4 full and bake at 375 for 30 minutes.
- Feel free to add other inclusions, like raisins, walnuts, or pecans.
Recipe FAQs
I wouldn’t recommend it. This recipe is designed to use coconut flour, which has a very different texture and consistency. Substituting all-purpose flour would not work.
Yes, you can! Just be sure to thaw it and squeeze out the excess liquid first.
Store it in an airtight container at room temperature for a few days. It will last a little longer in the fridge, or you can freeze it for up to 6 months.
More Delicious Sweet Treats
- Sourdough French Toast
- Sourdough Pancakes
- Honey Granola Recipe
- Healthy Applesauce Muffins
- Paleo Apple Pie Crisp
If you tried this Gluten-Free Zucchini Bread Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Gluten-Free Zucchini Bread Recipe
Equipment
- Mixing bowl
- Bread Pan
Ingredients
- ½ cup coconut flour
- Pinch of salt
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- 4 eggs
- 3 tablespoon honey
- ½ cup applesauce
- 1 tablespoon coconut oil, melted (plus a little extra to grease pan)
- ½ teaspoon vanilla extract
- 1 cup zucchini, grated and extra liquid squeezed out
- ½ cup chocolate chips, optional
Instructions
- Preheat oven to 375 degrees
- Mix coconut flour, salt, cinnamon, nutmeg, and baking soda in a medium-sized mixing bowl.
- In a separate bowl, whisk together eggs, honey, applesauce, coconut oil, and vanilla. Combine the wet ingredients and dry ingredients. Mix until well combined.
- Add in zucchini and chocolate chips if using.
- Grease a bread pan with coconut oil and spread the batter into the pan.
- Bake for about 45 minutes in a preheated oven. It is done when you insert a toothpick and it comes out clean.
- Let cool for 20 minutes before cutting and serving.
- Serve plain or with butter and honey. Enjoy!
Notes
- This bread is delicious by itself (especially warm from the oven), but it is even better with butter and a drizzle of honey!
- Make sure you squeeze the extra liquid out of the zucchini before adding it to your bread! Zucchini can add too much moisture to the recipe if this isn’t done.
- You can easily make this bread into muffins. Instead of pouring the batter into a bread pan, separate it into 12 muffin cups. Fill the muffin cups about 3/4 full and bake at 375 for 30 minutes.
- Feel free to add other inclusions, like raisins, walnuts, or pecans.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just tried your chocolate pudding. It is delicious! My husband could not believe how rich and chocolate it was. Thanks so much
I am so glad you loved it!