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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 :)

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 1 Loaf
Author Rachael DeVaux


  • 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


  1. Preheat oven to 350 degrees F.

  2. Whisk or use electric mixer for all wet ingredients (everything through vanilla extract).

  3. 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.

  4. Next, gently fold in the dry ingredients, just enough until fully combined (don’t over stir!! It may not rise).

  5. 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.

  6. Let cool for AT LEAST 40 minutes before you dive in. Trust me, it’s worth the wait! ;)