Gluten-Free Zucchini Bread That Vanishes in Minutes

Forget sad, crumbly gluten-free bakes. This zucchini bread is moist, fragrant, and disappears faster than you can say “second slice.”

It’s the kind of loaf that makes your kitchen smell like a bakery and your friends ask for the recipe.

No weird textures, no dry mouth—just tender crumb, warm spice, and a subtle sweetness that feels like a hug.

If you think gluten-free means compromise, this loaf is here to prove you wrong.

The Special Touch in This Recipe

Most gluten-free zucchini breads lean dense or gummy. The fix? A strategic flour blend and moisture control.

We combine almond flour for tenderness, oat flour for structure, and a touch of tapioca starch for bounce. Then we squeeze the zucchini just enough to keep it moist—not soggy—so the loaf rises well and slices clean.

Finally, a kiss of brown sugar, cinnamon, and vanilla delivers that cozy, bakery-style flavor you’re craving.

Gluten-Free Zucchini Bread That Vanishes in Minutes

Recipe by Wendy CarterCourse: Low-Carb, Snack

Servings

10

servings

Prep time

15

minutes

Cooking time

55

minutes

Calories

220

kcal

Ingredients

• 1 1/2 cups finely grated zucchini (about 1 medium), lightly squeezed

• 1 cup almond flour (super-fine)

• 3/4 cup certified gluten-free oat flour

• 1/4 cup tapioca starch (or arrowroot)

• 3/4 cup light brown sugar, packed

• 2 large eggs, room temperature

• 1/3 cup neutral oil (avocado or light olive)

• 2 teaspoons vanilla extract

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg (optional)

• 1 teaspoon baking powder (gluten-free)

• 1/2 teaspoon baking soda

• 1/2 teaspoon fine sea salt

• 1/2 cup mix-ins: dark chocolate chips, chopped walnuts, or raisins (optional)

Step-by-Step Instructions

• Prep the pan and oven. Preheat oven to 350ºF (175ºC). Line a 9×5-inch loaf pan with parchment, leaving overhang for easy lift. Lightly grease the sides.
• Grate and squeeze. Grate zucchini on the fine side. Place in a clean towel and gently squeeze out excess water. Don’t wring it dry—just remove the drip.
• Whisk dry. In a bowl, whisk almond flour, oat flour, tapioca, cinnamon, nutmeg, baking powder, baking soda, and salt until no clumps remain.
• Mix wet. In another bowl, whisk eggs, brown sugar, oil, and vanilla until glossy and slightly thick, about 30–45 seconds.
• Combine. Add dry to wet and fold with a spatula until just combined. Fold in zucchini and any mix-ins. Batter should be thick but scoopable.
• Pan and smooth. Scrape batter into pan and smooth the top. Sprinkle a pinch of coarse sugar or a few oats on top if you’re feeling fancy.
• Bake. Bake 55–65 minutes, until a toothpick comes out mostly clean with a few moist crumbs. If top browns too quickly, tent with foil in the last 15 minutes.
• Cool like you mean it. Cool in the pan 15 minutes, then lift out and cool fully on a rack. Slice with a serrated knife for clean edges. Yes, waiting is painful. Worth it.

Storing & Reheating Tips

• Room temp: Wrap tightly and store up to 2 days. The flavor deepens by day two—chef’s kiss.
• Fridge: Up to 5 days wrapped or in an airtight container.
  

  Add a paper towel to absorb moisture.

• Freezer: Slice, wrap individually, and freeze up to 3 months. Thaw at room temp or microwave 20–30 seconds.
• Reheat: Warm slices in a toaster oven at 300°F (150°C) for 5–7 minutes to revive that just-baked vibe.

Wholesome Benefits

• Gluten-free without the compromise: The trio of almond, oat, and tapioca hits softness, structure, and spring.
• Veggie boost: Zucchini adds moisture and fiber with stealth mode activated. No, it doesn’t taste like a salad.
• Balanced fats: Almond flour provides healthy fats and vitamin E for a more satisfying slice.
• Less sugar, big flavor: Brown sugar brings molasses notes, meaning you use less and still get depth.

Nutrition Stats

Approximate per slice (1/10 of loaf):

• Calories: ~220
• Protein: ~5 g
• Fat: ~11 g
• Carbohydrates: ~26 g
• Fiber: ~3 g
• Added Sugar: ~10 g
• Sodium: ~220 mg

Values vary with mix-ins and exact ingredients, FYI.

What Can Go Wrong

• Gummy center: Usually too much moisture.
  

  Lightly squeeze zucchini and bake until the center hits 200–205°F if you have a thermometer.

• Crumbly slices: Overbaking or cutting too soon. Let it cool completely to set the structure. Patience, grasshopper.
• Sunken middle: Underbaked or oven door opened early.
  

  Keep the door shut for the first 45 minutes.

• Dense loaf: Overmixing deflates air. Fold gently and stop when combined—no gym workout needed.
• Bitter taste: Old baking soda or not enough sugar/spice. Use fresh leaveners and measure accurately.

Easy Swaps & Alternatives

• Egg-free: Replace 2 eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp warm water, rest 5 minutes).
  

  Bake a bit longer; texture will be slightly denser.

• Dairy-free: This recipe is already dairy-free unless you add chocolate chips with milk; choose dairy-free chips if needed.
• No oat flour: Sub with certified gluten-free sorghum flour for similar body, or use more almond flour and +1 tbsp tapioca for structure.
• Lower sugar: Reduce brown sugar to 1/2 cup and add 1 tbsp maple syrup for flavor. Expect a less sweet, still lovely loaf.
• Spice it up: Add 1/2 tsp ground ginger or cardamom for a cozy twist. Orange zest?
  

  Excellent call.

• Mix-ins: 1/2 cup dark chocolate chips, toasted pecans, or golden raisins. Don’t exceed 3/4 cup or the loaf may struggle to rise.

FAQ

Is this loaf safe for celiac?

Yes—use certified gluten-free oat flour and baking powder, and avoid cross-contamination. Check labels on mix-ins like chocolate chips too.

Can I use a store-bought gluten-free all-purpose blend?

You can replace the oat flour and tapioca with 1 cup of a 1:1 GF blend that contains starches and xanthan gum.

Keep the almond flour as-is for moisture.

Do I have to peel the zucchini?

Nope. The peel softens and virtually disappears. It also adds color and a touch of fiber, so keep it on.

Why squeeze the zucchini at all?

Too much water leads to a dense, underbaked center.

A light squeeze keeps the loaf moist but still lets it rise properly. It’s a small step with big payoff.

Can I make muffins instead?

Absolutely. Divide into a 12-cup lined muffin tin and bake 18–22 minutes at 350°F (175°C), or until a toothpick comes out clean.

How do I know it’s done without a thermometer?

Look for a domed top, deep golden color, and a toothpick that comes out with a few moist crumbs.

If it’s wet, give it another 5–8 minutes.

Final Thoughts

This Gluten-Free Zucchini Bread nails the trifecta: tender crumb, big flavor, and zero gluten drama.

It’s the easy, weekend-worthy bake that upgrades breakfast and crushes afternoon snack cravings. Keep a loaf on standby—future you will be thrilled.

And if it disappears in one day? Same. That’s the point, IMO.