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Gluten Free Zucchini Bread (dairy free)

September 10, 2020 by Mia Zarlengo 18 Comments

sliced zucchini bread on parchment paper

The best zucchini bread I have ever had. Hands down!! Not to toot my own horn, but I could not get over how delicious this bread turned out!

It’s perfectly soft, moist, just the right amount of sweet, and the best flavor. It’s easy to whip up (no straining of the liquid in the zucchini required!), and essentially a own bowl recipe.

This zucchini bread is gluten free, dairy free, and refined sugar free. I swear I could buy this in a bakery and would never know it’s a healthier version! It’s that good.

This loaf is made with a base of:

  • Almond flour
  • Oat Flour (or buckwheat flour for paleo- yes buckwheat is a seed, not a grain!)
  • Tapioca starch

These are some of my favorite gluten free flours to use for the texture and taste that they yield.

sliced zucchini bread on parchment paper and on a plate with small bowl of butter

If you aren’t putting a smear of butter on a warm slice of zucchini bread…you’re doing it wrong. Just kidding- I actually loved this loaf on it’s own straight off the counter. But if you want to warm up your slice, a bit of butter on top is the move!

This is the most delicious treat to have with your morning coffee, as a post lunch sweet bite, or as a healthier dessert. So good!

I know zucchini season is just about over…but I think I’ll be making this for the next couple of months at least! It’s without a doubt a new favorite recipe of mine, and Blake said the same thing!

2 slices of zucchini bread on a plate with white flowers and a book on a chair

I cannot wait for you guys to get your hands on this zucchini bread! You are absolutely going to love it.

Please note, I do not recommend making any substitutions that are not listed in the recipe in order to get the best results. You are always welcome to experiment at your own risk, but changing the flours used in this recipe will result in a different texture and taste!

If you make this bread be sure to leave me a note below, and tag me on Instagram so I can see! šŸ™‚ Enjoy! xo

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Gluten Free Zucchini Bread (dairy free)

★★★★★ 5 from 8 reviews
  • Author: Mia Zarlengo
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8–9 servings 1x
  • Category: Dessert, Snacks
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Description

Gluten free, dairy free, and paleo friendly zucchini bread. Moist, soft, and perfectly sweet zucchini bread!Ā 


Scale

Ingredients

  • 2 cups grated zucchiniĀ 
  • 2 eggs
  • 1/3 cup coconut oil or butter, meltedĀ 
  • 1/3 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 tsp vanilla extractĀ 
  • 1 + 1/3 cup almond flour*
  • 1/3 cup oat flour (sub buckwheat flour for paleo)
  • 1/3 cup tapioca flour (aka tapioca starch)
  • 2 tsp cinnamonĀ 
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp sea salt

Optional add ins:

  • Chocolate chips
  • Walnut piecesĀ 

Instructions

  1. Preheat oven to 350°F and line a standard loaf tin with parchment paper.
  2. Grate the zucchini into a large bowl, then use 2 paper towels to squeeze out most of the liquid. WhiskĀ  the zucchini with the eggs, melted coconut oil, maple syrup, coconut sugar, and vanilla extract until well combined.
  3. Stir in the remaining dry ingredients until a smooth batter forms, then fold in chocolate chips and/or walnuts if using.
  4. Pour batter into the parchment-lined loaf tin. Bake for 50-55 minutes, or until a toothpick comes out clean (a few moist crumbs are ok).Ā 
  5. Allow to cool for 5 minutes, then pick up the loaf by the parchment paper to transfer to a cooling rack to continue to cool completely before slicing. Store leftovers in an airtight container on the counter for up to 4 days.Ā 

Notes

*Please note, I do not recommend making any substitutions that are not listed in the recipe in order to get the best results. You are always welcome to experiment at your own risk, but changing the flours used in this recipe will result in a different texture and taste!

Did you make this recipe?

Tag @gatherednutrition on Instagram

Filed Under: Breakfast, Dessert, Recipes, Snacks

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Reader Interactions

Comments

  1. Debbie

    September 11, 2020 at 12:40 am

    I did substitute cornstarch for tapioca flour. (I only shop once a week due to vivid and didn’t have it) The bread turned out great.

    Reply
    • Mia Zarlengo

      September 11, 2020 at 12:51 am

      Hi Debbie! Thank you so much for letting me know it worked- always helpful for other readers! šŸ™‚ I’m so glad you loved the bread!!

      Reply
  2. Sara

    September 11, 2020 at 1:09 am

    This is literally the BEST zucchini bread I’ve ever made! Thank you for sharing this, Mia! šŸ™‚

    ★★★★★

    Reply
    • Mia Zarlengo

      September 11, 2020 at 2:44 pm

      You are so sweet!! Thank you Sara I’m so happy you loved the bread! xo

      Reply
  3. Jenny

    September 14, 2020 at 3:52 pm

    I never jumped on the quarantine banana bread making bandwagon but with the temperatures falling in Chicago, I was looking for alternative breakfast option to my typical smoothie. This zucchini bread (added chocolate chips) has such a good balance between light and filling with the perfect touch of sweet. This will for sure be a staple in our home this fall.

    ★★★★★

    Reply
  4. Sara

    September 14, 2020 at 7:31 pm

    This is the best bread/loaf recipe ever!! The texture and sweetness were spot on! I didn’t have tapioca but used arrowroot instead and it worked perfectly! Barely lasted 3 days!!Can’t wait to make this again.

    ★★★★★

    Reply
  5. Eli

    September 17, 2020 at 12:00 am

    Hey, how many zucchinis would it take to full 2 cups worth? Thanks!

    Reply
    • Mia Zarlengo

      September 17, 2020 at 12:58 pm

      For me it was 1 zucchini! xo

      Reply
  6. Aimee

    September 25, 2020 at 7:59 pm

    What’s the calorie count for each slice? Would be helpful if you put the nutrition information for your recipes thanks

    Reply
    • Mia Zarlengo

      September 28, 2020 at 1:27 pm

      Hi Aimee! I don’t count calories and it’s not in my practice as a dietitian to promote that which is why I don’t include it! I’m sorry! xo

      Reply
  7. Kat

    October 2, 2020 at 8:46 pm

    Amazing as always!

    ★★★★★

    Reply
  8. MARY CAMPBELL

    November 21, 2020 at 1:39 pm

    Can you freeze the zucchini bread?

    Reply
  9. bailey

    December 8, 2020 at 3:02 pm

    This truly is the BEST zucchini bread! The name doesn’t lie. It is moist (but not too moist), sweet (but not too sweet, ya feel), holds together so well (not always the case with GF), and made out of pure goodness. I love that Mia’s recipes use wholesome ingredients without trying to be “no sugar, low carb” etc., showing that “health” is a holistic concept!

    ★★★★★

    Reply
  10. Sarah Krzyzanowski

    December 11, 2020 at 7:50 pm

    Delicious! I used 1/4 tsp of salt as I have a sensitivity and it was perfect. Thank you for letting me sneak a vegetable to my kids breakfast!

    ★★★★★

    Reply
  11. Sofie

    December 11, 2020 at 8:41 pm

    The first time I made this, I didn’t have enough zucchini so I did half zucchini half carrot and it added a really nice sweetness to it! I throw chocolate chips in and serve as a dessert and it is soooooo freakin’ good.

    ★★★★★

    Reply
  12. Nikki

    December 15, 2020 at 3:56 am

    Can I use regular granulated sugar instead of coconut sugar? I have a tough time with coconut sometimes

    Reply
    • Mia Zarlengo

      December 15, 2020 at 3:34 pm

      Yes! xo

      Reply
  13. Mallory

    January 16, 2021 at 2:20 pm

    I was searching for a gluten free zucchini bread & this so the perfect recipe! Lightly sweet, fluffy and full of fiber!! Definitely a staple in our house!

    ★★★★★

    Reply

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Welcome! I am so happy you chose to gather around my table. My name is Mia Zarlengo, and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness! Read More…

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