This easy Gluten-Free Zucchini Bread recipe is perfectly moist, fluffy and flavorful! This delicious and healthy bread made with coconut flour is gluten-free, dairy-free, soy-free, nut-free, refined sugar-free and slices like a dream!
I’m always looking for ways to sneak more veggies into my kid’s diets, and adding zucchini to baked goods is one way to do that! Enter this positively delicious and healthy zucchini bread recipe . . .
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Why You'll Love This Recipe
- Super fluffy, springy, moist and easily sliceable.
- Packed with high-fiber, nutrient-dense ingredients making it a healthy zucchini bread, too.
- Perfectly spiced.
- Easily stored, all while maintaining texture.
- Gluten-free, dairy-free, nut-free, soy-free, refined sugar-free.
Top Tips
- Due to the unique nature of coconut flour, I do not recommend replacing it with any other flour.
- For a sugar-free option, replace the maple syrup with a sugar-free liquid sweetener such as this one.
- Alternatively, the maple syrup can be replace with raw honey.
- Be certain to squeeze the excess liquid from the shredded zucchini for best results.
- The tapioca adds a great deal to the texture, but can be omitted in a pinch! The tapioca flour can also be replace with arrowroot starch or cassava flour.
- Due to the unique nature of coconut flour, I do not recommend omitting the eggs or using any egg-alternatives.
- This bread stores well in a airtight container in the refrigerator for up to 5 days or at room temperature for 24 hours.
Variations
Coconut Flour Zucchini Muffins -
Pour the batter into a greased or muffin paper-lined muffin tin instead of a loaf pan and bake for around 25 minutes, or until edges are firm and a toothpick inserted into the center of a muffin pulls out clean.
Coconut Flour Chocolate Chip Zucchini Bread -
Fold in 3/4 cup of chocolate chips of choice to the batter before baking.
Coconut Flour Walnut Zucchini Bread -
Fold in 1/2 cup walnuts before baking.
Coconut Flour Apple Bread -
Replace the shredded zucchini with shredded apples.
Coconut Flour Zucchini Snack Cake -
Pour the batter into a square or round cake pan instead of a loaf pan. Bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean.
More Gluten-Free Quick Bread Recipes:
Buckwheat Banana Bread With Cacao (Gluten-Free)
Gluten-Free Morning Glory Breakfast Loaf
Coconut Banana Bread (Gluten-Free)
More Coconut Flour Recipes
25 Amazing Recipes for Coconut Flour Cookies You Must Try
15 of the Best Vegan + Gluten-Free Coconut Flour Recipes
I SO hope you enjoy this recipe for Gluten-Free Zucchini Bread with Coconut Flour (plus its fun variations!). If you make this recipe, I would love to hear about it! Enjoy. xo.
You might also like these Pumpkin Zucchini Muffins!
📖 Recipe
Coconut Flour Zucchini Bread
Ingredients
- 1/2 cup coconut flour
- 1 tablespoon tapioca flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1 cup zucchini shredded (+ excess liquid squeezed out)
- 4 eggs
- 1/4 cup maple syrup
- 2 tablespoons coconut oil melted
- 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 350°F. Grease or line a loaf pan with parchment paper. Set aside.
- In a large mixing bowl combine all dry ingredients, coconut flour through cloves. Stir to combine.
- In another mixing bowl, combine remaining/wet ingredients. Whisk until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Baked for 45 minutes, or until firm, golden and a toothpick inserted in the center pulls out clean.
- Let cool completely before slicing and serving.
- Enjoy!
Lisa says
Kristen,
This may be a silly question, but the nutrition facts states that a serving size is 1g. Is that possible? I'm trying to see what I can treat myself to in my Noom allotments. Thank you!
Kristen Wood says
Hi! So sorry. There was an error in how the recipe card automatically calculated the nutritional values. I just updated and recalculated based on 10 slices, so the nutritional information is now displaying per slice. I hope this helps! 🙂
Alexandra says
I made this recipe with 2 flax eggs (1 “egg” =1 Tbsp flax meal + 3 Tbsp water) and ½ cup of apple sauce for the other two egg equivalents and it turned out perfect.
I also omitted the oil.
I’ll be making this recipe again without a doubt.
Kristen Wood says
I'm so very happy to hear this! I really appreciate the feedback. 🙂 Thank you for taking the time to share here!
Bekky says
oops sorry, one other question. Could I replace the apple cider vinegar with lemon juice? Thank you 🙂 XOX
Kristen Wood says
Yes, most certainly!
Bekky says
Hi Kristen,
Just found your site, wow, you are a pro! Thank you so much for all of these amazing recipes, I can't wait to try some. I am going to try this bread first, do you think if I subbed flax eggs instead of the real eggs that the bread would work out as well?
THANK YOU 🙂 XOX
Kristen Wood says
Hi, Bekky! Thank you so much. 🙂 So, coconut flour is one of the trickier GF flours in that it doesn't respond as well to egg substitutes as other flours, as it really needs some good binding power. I would say there is a 50/50 chance it would work out, and that's based on my own experience of using egg substitutes in coconut flour recipes. I haven't tested it with this one so I can't attest one way or the other, unfortunately. If you try it, I would love to hear how it goes. 🙂
Cecelia says
I cant believe the minimal amount of flours used here.... is this for real?
Kristen Wood says
Yes! Coconut flour is SUPER absorbent. 🙂 1/4 cup coconut flour is equivalent to approx. 1 cup of any other flour. I hope this helps!
Amanda says
So many ways to customize this! I can't wait to try the apple version for my daughter's fall school parties.