Gluten-Free Zucchini Bread
Tested this one multiple times until it came out PERFECT. I know you're going to love it, plus it's gluten-free, refined sugar-free and dairy-free! If you're trying to use up your garden zucchinis like I am, give this a go 🙂
- 2 pasture-raised eggs
- 1 mashed ripe banana
- 1/2 cup almond butter (any nut or seed butter to substitute)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 cups shredded zucchini, then drained + squeezed
- 1 cup almond flour
- 1/2 tbsp cinnamon
- 2 pinches of nutmeg
- 2 tbsp coconut sugar
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1/2 cup dark chocolate dairy-free chips, plus more for the topping
Preheat oven to 350 degrees F.
Whisk or use electric mixer for all wet ingredients (everything through vanilla extract).
Shred zucchini and measure out in 2 cups. Fold paper towels about 4x, or use kitchen towel, and squeeze out all the liquid before adding to the mixing bowl. Whisk again until thoroughly mixed.
Next, gently fold in the dry ingredients, just enough until fully combined (don’t over stir!! It may not rise).
Prep loaf tin with parchment paper, then pour in batter. Top with chocolate chips then bake for 55 minutes, or until a toothpick comes out clean.
Let cool for AT LEAST 40 minutes before you dive in. Trust me, it’s worth the wait! 😉
Hi. What can I change the banana for?
Chelsi Hyatt says
I used pumpkin instead of banana and it was delicious!
How much pumpkin puree did you use?
I have made this twice in the last week because its THAT good! The first time I baked it 55 mins as per the directions and it was still a little underdone so the second time I baked it 70 mins and it came out perfect! The only changes I made to the recipe were to take out the coconut sugar because I thought it was sweet enough without it. Great zucchini bread recipe Rachael!!
This zucchini bread was SO GOOD!! Keep sharing more yummy recipes 😋 you nailed it!!
Thank you Rachael!!
The inside came out very wet, even after leaving it in the oven for a total of 75 min! Not sure what happened – I made sure to squeeze out the zucchinis really well! Tried sticking it back in the oven for another 10 min, and it came out just as wet. Never had issues with other zucchini bread recipes!
Hi! I’ve made the bread and it’s AMAZING! Any difference in baking time for muffins? I’m guessing a little shorter.. thanku!!
Will Coconut flour also work? Can’t wait to try!
I used oat flour and it was great!
Super flavorful and moist!! I baked it in a Bundt cake pan which helped to cook evenly and a bit quicker. Definitely cover it with foil and let it rest as she recommends 🙂
Rachael Devaux says
It’s turned into a staple here 🙂 Happy you love! x
Rachel Bessire says
This turned out amazing the first time I made it! I used shredded zucchini I had frozen, and I was worried it would turn out differently, but all I did was squeeze out the water and it was perfect! So moist and flavorful.
Rachael Devaux says
Ahhhhh I’m so happy you loved! 🙂 x
I’ve made this bread 2x in the last 4 days! It’s so good, my boyfriend and I can’t stop going back to the fridge for “one last bite.”
RACHAEL!!! You did it again. This is amazing. The best zucchini bread I’ve ever had and I don’t even feel guilty eating it. Thank you for working so hard to provide us with such amazing recipes. I loved watching this process on Instagram, and will absolutely be making this frequently in our home ❤️
Can you use yellow zucchini?
Kym Cadle says
Made muffins – baked for 35-40 mins and came out perfect! Put a 1/2 dark choc disk on top vs. the chips. Best zucchini bread, hands down.
Absolutely delicious and addicting! Words of warning…according to my fitness pal app, the entire loaf of bread is 2303 calories (and I only used 1/3c chocolate chips instead of 1/2 cup), so it is definitely not a low calorie food.
Brilliant recipe! It was so delicious. I added some walnuts for some extra crunch. Will definitely make it again 🙂
This is the best zucchini bread ever. Even my husband, who is the pickiest eater and won’t eat anything healthy, loves it. I’ve made this 5 times now in the past few months and it’s even requested by my picky husband. Hands down the best recipe you’ll ever find.
Could we use extra zucchini in place of the banana?
I tried this with flax eggs to make it vegan, and it deflated in the center. It tasted AMAZING, but I just wanted to leave a little note for any other vegan friends out there! Thanks for the recipe!
You know when you cook “healthy” recipes and they’re palatable, but it’s just not that great? This was NOT IT! Oh my god it was SO GOOD!! I will be making this often. I can’t believe it’s healthy. Delicious!