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sliced gluten free zucchini bread with knife

Zucchini Bread

Delicate, moist, yet not crumbly zucchini bread that's perfect with a warm drink to get the day going. Made with almond, coconut, and tapioca this bread is gluten-free and refined sugar-free so you'll feel better all day long than a store-bought treat. 
Course bread, Breakfast, Dessert, Snack
Cuisine American, english, gluten free, grain free, healthy, nightshade free, refined sugar free, soy free
Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings 10 slices
Calories 320kcal


  • 9x5 bread pan
  • Oven


  • 3 cups zucchini grated
  • 1/2 cup almond flour
  • 1 cup coconut flour
  • 1/2 cup tapioca starch or cassava flour or arrowroot starch
  • 1 tsp baking soda
  • 2 tsp organic cinnamon
  • 1/2 tsp organic nutmeg
  • 1/2 tsp organic cardamom
  • 1 tsp real salt
  • 2 eggs
  • 1 cup coconut sugar
  • 3/4 cup Extra Virgin Olive Oil
  • 1 tsp vanilla


  • Preheat oven to 350
  • Using a cheese grater, grate zucchini. Using hands, squeeze the water out of zucchini a handful at a time. You will want to rotate the zucchini in your hands a few times to squeeze as much water as possible out of it. Set all grated and drained zucchini aside on the cutting board. 
  • Mix dry ingredients in a large mixing bowl
  • In a smaller mixing bowl, whisk eggs together for about 15-30 seconds until slightly frothy. Mix in sugar, oil, and vanilla. 
  • Mix zucchini into the dry ingredients, making sure to coat all shreds of zucchini and integrate evenly into the flour mixture. 
  • Pour wet ingredients into the flour-coated zucchini and stir until evenly combined
  • Grease bread pan with olive oil and then pour the dough into greased pan. 
  • Bake for 50 minutes or until a knife comes out clean in the center
  • Remove from oven and let cool on its side. Once cooled, flip out of the pan onto a cutting board. Then slice, serve and enjoy!


This recipe freezes well for breakfast on the go.
For a denser and less moist version, you can reduce the zucchini to 2.5 cups. It will crumble a little less but it also doesn't taste as rich and there's a smaller vegetable to cake ratio.   
I used large sized eggs, but medium and extra-large will also work well.  
Real salt contains essential minerals not found in traditional table salt and has a less salty flavor. If unable to find real salt, use fresh ground sea salt or kosher salt and use just 3/4 tsp.   
For a vegan version, you can use a flax or chia egg. 
Can make 14 medium muffins. Fill muffin tins to just full and bake for 30 minutes until browned. 


Calories: 320kcal | Carbohydrates: 29g | Protein: 4g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 415mg | Potassium: 109mg | Fiber: 5g | Sugar: 13g | Vitamin A: 122IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg