Go Back
+ servings

Gluten-Free Zucchini Bread

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert, Snack
Cuisine: American
Keyword: gluten-free, zucchini bread
Servings: 3 mini loaves
Author: Alison Needham


  • 1 full cup of grated zucchini from about 1 medium zucchini
  • 1 1/4 cup  all purpose gluten-free flour blend  we like Pamela’s GF Artisan Blend
  • 1/4 cup almond flour or finely ground almond meal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon xanthan gum omit if your flour blend already has it
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons cinnamon
  • 1 cup brown sugar
  • 1/3 cup canola oil or other light oil
  • 2 extra large eggs
  • 1/4 cup full-fat coconut milk or regular whole milk
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon pure GF vanilla extract
  • 1/3 cup chopped walnuts or pecans


  • Preheat your oven to 350 degrees. Spray 3 mini loaf pans with gluten-free cooking spray (or one standard 9-inch loaf pan) and set aside.
  • Place the shredded zucchini into some paper towels and gently squeeze out any moisture. Fluff the zucchini with a fork and set aside.
  • Put the all-purpose gluten-free flour, almond flour, baking powder, baking soda, xanthan gum, salt and cinnamon in a medium bowl and whisk to blend. In another large bowl add the brown sugar, canola oil, eggs, coconut milk, lemon juice and walnuts. Whisk thoroughly until smooth.
  • Add the dry ingredients to the wet and beat until combined. Fold in the grated zucchini (I always reserve just a little to sprinkle over the tops of the loaves) and the nuts.
  • Divide evenly between the pans, sprinkle over the reserved zucchini and bake for 35-40 minutes, or until a toothpick inserted in the center of a loaf comes out clean.
  • Cool for 5 minutes in the pan, then carefully turn out to cool completely on a rack.