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! 🙂 Enjoy! xo

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Gluten Free Zucchini Bread (dairy free)

  • Author: Mia Zarlengo
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 89 servings 1x
  • Category: Dessert, Snacks


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


  • 2 cups grated zucchini 
  • 2 eggs
  • 1/3 cup coconut oil or butter, melted 
  • 1/3 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 tsp vanilla extract 
  • 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 cinnamon 
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp sea salt

Optional add ins:

  • Chocolate chips
  • Walnut pieces 


  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. Whisk  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). 
  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. 


*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!

Breakfast, Dairy Free, Dessert, Gluten Free, Recipes, Snacks, Vegetarian


Sep 10, 2020

Gluten Free Zucchini Bread (dairy free)

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Debbie says:

    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.

    • Mia Zarlengo says:

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

  2. Sara says:

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

  3. Jenny says:

    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.

  4. Sara says:

    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.

  5. Eli says:

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

  6. Aimee says:

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

    • Mia Zarlengo says:

      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

  7. Kat says:

    Amazing as always!

  8. MARY CAMPBELL says:

    Can you freeze the zucchini bread?

  9. bailey says:

    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!

  10. Sarah Krzyzanowski says:

    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!

  11. Sofie says:

    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.

  12. Nikki says:

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

  13. Mallory says:

    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!

  14. Morgan says:

    Ever since I found your zucchini bread recipe, I have made this bread just about every other week. My husband LOVES it, as do I; we can’t seem to make it last in our house longer than a day or so. IT’S THAT AMAZING! Truly THE BEST zucchini bread, if your GF or DF or neither!

    I love following you and your amazing recipes on your website and IG. <3

  15. Clara says:

    Wow you’ve done it again! I made this last night and it is freaking incredible. I 10/10 recommend the chocolate chips addition.

  16. Stephanie says:

    This is so good!!! Buy far the best zucchini bread I’ve ever made. Was wondering if it freezes well?

  17. Claire says:

    Love love love this! Super easy and tastes amazing. It’s great to eat before my long runs on Saturday morning. 🙂

  18. Haley says:

    AMAZING!! I cannot have almond flour so I subbed for gluten free flour and it still turned out fabulous. Thank you!!

  19. Autumn Yuds says:

    Best GF zucchini bread ever! I love it. Now that summer squash season is over I am thinking about substituting apples. Has anyone tried it yet?

  20. Janelle says:

    Any recommendations for egg substitute?

  21. Juliette says:

    YUM! I just made this for the second time this month. So easy and so delicious! I didn’t have enough tapioca starch, so I did half (of the 1/3 cup) tapioca starch and half cornstarch. Followed everything else as is and have no adjustments. Amazing! Thank you for another great recipe ❤️

  22. Eden says:

    An incredible recipe. I make them twice a month my toddler and I both love them. The floors are actually pretty flexible I have used whole wheat with almond and they always come out great!

  23. Aika says:

    Best gluten free bread I’ve ever had!!!I used buckwheat flour instead and it turned out amazing. My pan was a bit wider, so I only baked it for 40min.

  24. Lorena Bendig says:

    Delicious. Recipe is a keeper! Do you have the nutritional info on a serving?

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Simple. Attainable. Gathered Nutrition.