Zucchini Bread (Gluten-Free)
This delicious homemade zucchini bread is made with almond flour and simple ingredients. It delivers a soft crumb and balanced sweetness in every bite. Perfect for breakfast, snack time, or any occasion.
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Simple homemade zucchini loaf recipe
This gluten-free zucchini bread made with almond flour is incredibly moist, soft, and easy to make. A quick bread perfect for breakfast, snack time, or meal prep, made with simple ingredients.
It’s super easy to make and pairs very well with many add-ins. It’s similar to these zucchini chocolate chip muffins, which you must try if you love vegetables in sweet recipes.
Some notes about the main ingredients of this recipe:
- Almond flour: homemade or store-bought.
- Zucchini: fresh grated zucchini.
- Buttermilk: or milk with drops of lemon juice.
- Oil: natural oil, such as sunflower oil.
- Eggs: room temperature eggs.
How to make gluten-free quick zucchini bread
Preheat oven to 350°F (180°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan, or similar.
Whisk together gluten-free all-purpose flour, almond flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a large bowl. Set aside.
In a medium bowl, beat the eggs and both sugars. Add the oil, buttermilk, and vanilla extract and whisk. Fold in the grated zucchini and mix.
Pour the wet mixture into the dry ingredients and mix until well incorporated. Add the chopped toasted walnuts, optional.
Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the loaf cake is getting too brown, loosely cover the top with aluminum foil (don’t press it down).
Let cool before removing.
Store the cake covered at room temperature or in the refrigerator. You can freeze the loaf in a freezer bag or an airtight container. It’s best to slice it before freezing.
Baking tips and variations
- Zucchini: Grate using the medium holes of a box grater, and you don’t need to squeeze them.
- Don’t overmix the batter: mix just until combined.
- Baking: Halfway through baking, loosely cover the top with aluminum foil (don’t press it down) to prevent over-browning.
- Citrus: add lemon or orange zest for a citrusy version.
- Add-ins: add some chopped toasted walnuts, pecans, or almonds. It pairs very well with chocolate chips, also.
For more gluten-free breakfast and brunch ideas
- Orange Polenta Loaf Cake
- Simple Carrot Muffins
- Morning Glory Muffins
- Coconut Muffins
- Homemade Buckwheat Bread
Gluten-Free Zucchini Bread (with almond flour)
Ingredients
- 1 and 1/2 cup gluten-free all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 eggs, room temperature
- 1/2 cup packed light or brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup buttermilk
- 2 teaspoons vanilla extract
- 1 and 1/2 cup grated zucchini
- 1 cup walnuts, chopped and toasted
Instructions
- Preheat oven to 350°F (180°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan, or similar.
- Whisk together gluten-free all-purpose flour, almond flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a large bowl. Set aside.
- In a medium bowl, beat the eggs and both sugars. Add the oil, buttermilk, and vanilla extract and whisk. Fold in the grated zucchini and mix.
- Pour the wet mixture into the dry ingredients and mix until well incorporated. Add the chopped toasted walnuts, optional.
- Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the loaf cake is getting too brown, loosely cover the top with aluminum foil (don’t press it down).
- Let cool before removing.