Gluten Free Zucchini Bread

This gluten free zucchini bread is a fan favorite! It’s deliciously moist and tender, and easy to make. Double up and freeze some for later—the best recipe for all those extra zucchinis!

Prep: 10Cook: 55Total: 1 hour 5 minutes
Servings: 12 slices 1x


  • 1 ¼ cup gluten-free flour blend (I use Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
  • ¾ cup blanched almond flour
  • ½ cup organic cane sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ teaspoon cinnamon
  • ½ teaspoon sea salt
  • 2 cups shredded zucchini
  • 3 large eggs, room temperature
  • ¼ cup melted coconut oil
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract


  1. Prep: Preheat the oven to 350°F. Lightly grease an 8×4 inch loaf pan with coconut oil, and line it with a parchment paper sling so the paper drapes over two sides. This will allow the bread to easily lift out of the pan.
  2. Whisk the dry ingredients: In a large mixing bowl, whisk together the gluten free baking flour, almond flour, cane sugar, baking powder, baking soda, cinnamon, and salt.
  3. Strain the zucchini: Place your shredded zucchini on a large paper towel and wrap the paper towel around the zucchini so it completely encapsulates it. Lightly squeeze the zucchini a couple of times to remove excess water.
  4. Mix the batter: Add the zucchini, eggs, coconut oil, honey, and vanilla to the mixing bowl. Fold everything together until combined.
  5. Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 45-55 minutes, or until a toothpick comes out clean. Let the bread cool for at least 10 minutes prior to lifting out of the pan, then let it cool on a wire rack for 10-15 minutes before serving. Enjoy!


  1. You can add ½ cup mix-ins like chocolate chips or chopped walnuts. Just fold into the batter before transferring it to a loaf pan.
  2. A 9×5 inch bread pan works great for this recipe, too!
  3. Your baking time will vary depending on the loaf pan you use. Ceramic and glass pans may take a little longer to cook.
© Coconuts & Kettlebells

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