Gluten Free Zucchini Bread
A lightly sweet, perfectly moist gluten-free zucchini bread made in mini loaf pans — ready in under an hour and loved even by non-gluten-free eaters. Dairy-free too!
Ingredients
Dry Ingredients
- 1½ cups gluten-free 1:1 baking flour spooned and leveled
- ½ cup almond flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
Sugars
- ¼ cup brown sugar packed
- ½ cup white sugar
Wet Ingredients
- 2 large eggs room temperature
- ⅓ cup coconut oil melted and cooled
- ¼ cup almond milk or coconut milk
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Add-Ins
- 1½ cups grated zucchini moisture squeezed out
- ½ cup walnuts or chocolate chips optional
Instructions
- Preheat your oven to 350°F and grease 3 mini loaf pans with cooking spray or a thin coat of coconut oil.
- In a large mixing bowl, whisk together the gluten-free flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined.
- Add the brown sugar, white sugar, eggs, melted coconut oil, almond milk, lemon juice, and vanilla extract to the bowl.
- Using a hand mixer on low speed, mix until just combined. Fold in the grated zucchini and mix for about 30 seconds on low. Stir in walnuts or chocolate chips by hand.
- Divide the batter evenly among the prepared mini loaf pans. Bake for 25–30 minutes, until the centers are set and a toothpick inserted in the middle comes out clean.
- Let the loaves cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
- Squeeze out as much moisture as possible from the grated zucchini using cheesecloth or paper towels — this is key to avoiding a soggy loaf.
- Mini loaf pans are strongly recommended over a standard loaf pan for the most even bake and best rise.
- To make muffins instead, divide batter into a lined muffin tin and bake at 350°F for 18–22 minutes.
- Store at room temperature in an airtight container for up to 2 days, refrigerate for up to 1 week, or freeze for up to 6 months.