15+ Delicious Gluten-Free Zucchini Bread Recipes You Must Try!

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Zucchini bread is a classic favorite, combining the wholesome goodness of vegetables with the delightful sweetness of a quick bread.

For those following a gluten-free diet, zucchini bread can still be a delicious option.

In this blog post, we’ve gathered 15 fantastic gluten-free zucchini bread recipes that cater to a variety of tastes and dietary preferences.

Whether you’re looking for something sweet, savory, or spiced, there’s a gluten-free zucchini bread recipe here for everyone.

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15 Delicious Gluten-Free Zucchini Bread Recipes You Need to Try

With these 15 recipes, you have plenty of options to try something new or stick with a classic favorite.

Whether you’re in the mood for something sweet, spicy, or nutty, there’s a gluten-free zucchini bread recipe here to satisfy your cravings.

Classic Gluten-Free Zucchini Bread

This Classic Gluten-Free Zucchini Bread is a moist and delicious treat, perfect for breakfast or an afternoon snack.

Made with almond flour and coconut flour, it’s both nutritious and satisfying. Enjoy a slice with your favorite spread or on its own.

Ingredients:

• 1 1/2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 large eggs
• 1/3 cup honey or maple syrup
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract

Instructions:

• Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
• Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible. Set aside.
• In a large bowl, combine almond flour, coconut flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
• In another bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until well combined.
• Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated zucchini.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This Classic Gluten-Free Zucchini Bread is simple yet flavorful, making it a wonderful addition to your gluten-free baking repertoire. Its moist texture and warm spices are sure to be a hit with family and friends.

Chocolate Chip Gluten-Free Zucchini Bread

Indulge in this Chocolate Chip Gluten-Free Zucchini Bread, a delightful treat that’s both healthy and satisfying.

The combination of zucchini and chocolate chips creates a perfect balance of moisture and sweetness in every bite.

Ingredients:

• 1 1/2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup gluten-free all-purpose flour blend
• 1/2 cup almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 2 large eggs
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup melted butter or coconut oil
• 1 teaspoon vanilla extract
• 3/4 cup dark chocolate chips

Instructions:

• Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
• Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible. Set aside.
• In a large bowl, mix together the gluten-free all-purpose flour blend, almond flour, baking soda, baking powder, salt, cinnamon, and allspice.
• In another bowl, beat the eggs with the coconut sugar (or brown sugar) until well combined. Add the melted butter (or coconut oil) and vanilla extract, mixing thoroughly.
• Combine the wet ingredients with the dry ingredients and stir until just mixed. Fold in the grated zucchini and chocolate chips.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This Chocolate Chip Gluten-Free Zucchini Bread is a fantastic way to enjoy a sweet treat while sneaking in some vegetables.

The dark chocolate chips add a rich flavor, making this bread an irresistible option for dessert or a snack.

Lemon Poppy Seed Gluten-Free Zucchini Bread

Brighten up your day with this Lemon Poppy Seed Gluten-Free Zucchini Bread.

The fresh lemon zest and crunchy poppy seeds create a refreshing and unique flavor combination, perfect for any time of day.

Ingredients:

• 1 1/2 cups grated zucchini (about 2 medium zucchinis)
• 1 1/2 cups gluten-free oat flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon poppy seeds
• 1/3 cup coconut sugar or granulated sugar
• 2 large eggs
• 1/3 cup olive oil or melted coconut oil
• 1/4 cup lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract

Instructions:

• Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
• Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible. Set aside.
• In a large bowl, combine the gluten-free oat flour, almond flour, baking powder, baking soda, salt, and poppy seeds.
• In another bowl, whisk together the coconut sugar (or granulated sugar), eggs, olive oil (or melted coconut oil), lemon juice, lemon zest, and vanilla extract.
• Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated zucchini.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This Lemon Poppy Seed Gluten-Free Zucchini Bread is a refreshing twist on traditional zucchini bread.

The bright lemon flavor and the delightful crunch of poppy seeds make this bread a standout choice for a light and flavorful treat.

Banana Walnut Gluten-Free Zucchini Bread

Combine the natural sweetness of bananas with the crunch of walnuts in this Banana Walnut Gluten-Free Zucchini Bread.

It’s a wholesome and hearty bread that’s perfect for breakfast or a snack.

Ingredients:

• 1 1/2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup gluten-free all-purpose flour blend
• 1/2 cup almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1/3 cup coconut sugar or brown sugar
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 2 ripe bananas, mashed
• 1/2 cup chopped walnuts

Instructions:

• Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
• Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible. Set aside.
• In a large bowl, mix the gluten-free all-purpose flour blend, almond flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
• In another bowl, beat the eggs with the coconut sugar (or brown sugar) until well combined. Add the melted coconut oil, vanilla extract, and mashed bananas, mixing thoroughly.
• Combine the wet ingredients with the dry ingredients and stir until just mixed. Fold in the grated zucchini and chopped walnuts.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This Banana Walnut Gluten-Free Zucchini Bread is a delightful blend of flavors and textures.

The sweetness of the bananas pairs perfectly with the crunch of the walnuts, making it a satisfying and nutritious option for any time of day.

Spiced Pumpkin Gluten-Free Zucchini Bread

Infused with warm spices and pumpkin, this Spiced Pumpkin Gluten-Free Zucchini Bread is a comforting and aromatic treat.

It’s perfect for fall or anytime you crave the flavors of pumpkin spice.

Ingredients:

• 1 1/2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup gluten-free oat flour
• 1/2 cup almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 3/4 cup pumpkin puree
• 2 large eggs
• 1/3 cup maple syrup or honey
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract

Instructions:

• Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
• Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible. Set aside.
• In a large bowl, combine the gluten-free oat flour, almond flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
• In another bowl, whisk together the pumpkin puree, eggs, maple syrup (or honey), melted coconut oil, and vanilla extract until well combined.
• Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated zucchini.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This Spiced Pumpkin Gluten-Free Zucchini Bread brings the comforting flavors of fall to your kitchen.

The combination of pumpkin and warm spices creates a rich, aromatic bread that’s perfect with a cup of tea or coffee.

Blueberry Lemon Gluten-Free Zucchini Bread

Enjoy the bright and refreshing combination of blueberries and lemon in this Blueberry Lemon Gluten-Free Zucchini Bread.

It’s a light, fruity bread that’s perfect for a summer snack or breakfast.

Ingredients:

• 1 1/2 cups grated zucchini (about 2 medium zucchinis)
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon poppy seeds (optional)
• 1/3 cup coconut sugar or granulated sugar
• 2 large eggs
• 1/3 cup melted butter or coconut oil
• 1/4 cup lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

• Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
• Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible. Set aside.
• In a large bowl, mix the gluten-free all-purpose flour blend, almond flour, baking powder, baking soda, salt, and poppy seeds (if using).
• In another bowl, whisk together the coconut sugar (or granulated sugar), eggs, melted butter (or coconut oil), lemon juice, lemon zest, and vanilla extract.
• Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated zucchini and blueberries.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This Blueberry Lemon Gluten-Free Zucchini Bread is a delightful blend of tart lemon and sweet blueberries.

It’s light, moist, and perfect for a refreshing summer treat or a bright start to your day.

Coconut Almond Gluten-Free Zucchini Bread

This Coconut Almond Gluten-Free Zucchini Bread combines the nutty flavors of almonds with the tropical taste of coconut for a deliciously unique and moist bread.

It’s perfect for breakfast, snack, or even dessert.

Ingredients:

• 1 1/2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 large eggs
• 1/3 cup coconut sugar or honey
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup shredded unsweetened coconut
• 1/2 cup sliced almonds

Instructions:

• Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
• Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible. Set aside.
• In a large bowl, mix the almond flour, coconut flour, baking soda, baking powder, salt, and cinnamon.
• In another bowl, whisk together the eggs, coconut sugar (or honey), melted coconut oil, and vanilla extract.
• Combine the wet ingredients with the dry ingredients and stir until just combined. Fold in the grated zucchini, shredded coconut, and sliced almonds.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This Coconut Almond Gluten-Free Zucchini Bread is a delightful fusion of nutty and tropical flavors.

The combination of coconut and almonds adds texture and richness, making each slice a satisfying treat.

Carrot and Raisin Gluten-Free Zucchini Bread

Packed with wholesome ingredients like carrots and raisins, this Carrot and Raisin Gluten-Free Zucchini Bread is both nutritious and flavorful.

It’s a great way to enjoy vegetables and fruits in a deliciously moist bread.

Ingredients:

• 1 1/2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup grated carrots (about 2 medium carrots)
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 cup almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 3 large eggs
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup raisins

Instructions:

• Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
• Grate the zucchini and carrots, then place them in a clean kitchen towel. Squeeze out as much moisture as possible. Set aside.
• In a large bowl, combine the gluten-free all-purpose flour blend, almond flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
• In another bowl, beat the eggs with the coconut sugar (or brown sugar) until well combined. Add the melted coconut oil and vanilla extract, mixing thoroughly.
• Combine the wet ingredients with the dry ingredients and stir until just mixed. Fold in the grated zucchini, carrots, and raisins.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This Carrot and Raisin Gluten-Free Zucchini Bread is a nutrient-dense option packed with the goodness of vegetables and fruits.

The carrots add sweetness and moisture, while the raisins provide a delightful burst of flavor in every bite.

Apple Cinnamon Gluten-Free Zucchini Bread

Experience the warm and comforting flavors of apples and cinnamon in this Apple Cinnamon Gluten-Free Zucchini Bread.

It’s perfect for a cozy breakfast or a delightful snack with a cup of tea.

Ingredients:

• 1 1/2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup grated apple (about 1 large apple)
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 cup almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 3 large eggs
• 1/3 cup coconut sugar or brown sugar
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (optional)

Instructions:

• Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
• Grate the zucchini and apple, then place them in a clean kitchen towel. Squeeze out as much moisture as possible. Set aside.
• In a large bowl, mix the gluten-free all-purpose flour blend, almond flour, baking soda, baking powder, salt, cinnamon, and allspice.
• In another bowl, whisk together the eggs, coconut sugar (or brown sugar), melted coconut oil, and vanilla extract until well combined.
• Combine the wet ingredients with the dry ingredients and stir until just mixed. Fold in the grated zucchini, apple, and chopped walnuts (if using).
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This Apple Cinnamon Gluten-Free Zucchini Bread is a delightful blend of sweet apples and warm cinnamon.

It’s a comforting, moist bread that’s perfect for autumn or any time you crave a cozy, home-baked treat.

Cranberry Orange Gluten-Free Zucchini Bread

Bright and tangy, this Cranberry Orange Gluten-Free Zucchini Bread is a perfect blend of sweet and tart flavors.

The fresh cranberries and orange zest create a refreshing and festive bread, ideal for the holiday season or any time you crave something special.

Ingredients:

• 1 1/2 cups grated zucchini (about 2 medium zucchinis)
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/3 cup coconut sugar or brown sugar
• 2 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup orange juice
• Zest of 1 orange
• 1 teaspoon vanilla extract
• 1 cup fresh or dried cranberries

Instructions:

• Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
• Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible. Set aside.
• In a large bowl, mix the gluten-free all-purpose flour blend, almond flour, baking powder, baking soda, salt, and cinnamon.
• In another bowl, whisk together the coconut sugar (or brown sugar), eggs, melted coconut oil, orange juice, orange zest, and vanilla extract until well combined.
• Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated zucchini and cranberries.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This Cranberry Orange Gluten-Free Zucchini Bread is a delightful combination of flavors that will brighten your day.

The tart cranberries and citrusy orange zest make this bread a refreshing and festive treat.

Peanut Butter Chocolate Chip Gluten-Free Zucchini Bread

Indulge in the rich, creamy taste of peanut butter combined with the sweetness of chocolate chips in this Peanut Butter Chocolate Chip Gluten-Free Zucchini Bread.

It’s a decadent treat that’s perfect for satisfying your sweet tooth while sneaking in some veggies.

Ingredients:

• 1 1/2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup gluten-free all-purpose flour blend
• 1/2 cup almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs
• 1/2 cup peanut butter
• 1/3 cup coconut sugar or brown sugar
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 3/4 cup dark chocolate chips

Instructions:

• Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
• Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible. Set aside.
• In a large bowl, mix the gluten-free all-purpose flour blend, almond flour, baking soda, baking powder, salt, and cinnamon.
• In another bowl, whisk together the eggs, peanut butter, coconut sugar (or brown sugar), melted coconut oil, and vanilla extract until well combined.
• Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated zucchini and chocolate chips.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This Peanut Butter Chocolate Chip Gluten-Free Zucchini Bread is a rich and satisfying treat.

The combination of peanut butter and chocolate chips makes it a decadent delight, perfect for dessert or a sweet snack.

Spiced Chai Gluten-Free Zucchini Bread

Experience the exotic and aromatic flavors of chai in this Spiced Chai Gluten-Free Zucchini Bread.

Infused with a blend of warm spices, this bread is perfect for a cozy afternoon tea or a comforting breakfast.

Ingredients:

• 1 1/2 cups grated zucchini (about 2 medium zucchinis)
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 cup almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1/3 cup coconut sugar or brown sugar
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (optional)

Instructions:

• Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
• Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible. Set aside.
• In a large bowl, mix the gluten-free all-purpose flour blend, almond flour, baking soda, baking powder, salt, cinnamon, cardamom, ginger, cloves, and nutmeg.
• In another bowl, whisk together the eggs, coconut sugar (or brown sugar), melted coconut oil, and vanilla extract until well combined.
• Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated zucchini and chopped walnuts (if using).
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This Spiced Chai Gluten-Free Zucchini Bread is a fragrant and flavorful bread that brings the exotic tastes of chai to your kitchen.

The warm spices create a comforting and aromatic treat that’s perfect for enjoying with a hot cup of tea or coffee.

Lemon Poppy Seed Gluten-Free Zucchini Bread

This Lemon Poppy Seed Gluten-Free Zucchini Bread is a delightful twist on a classic flavor combination.

The lemon adds a refreshing zest while the poppy seeds provide a subtle crunch, making this bread perfect for breakfast or a light snack.

Ingredients:

• 1 1/2 cups grated zucchini (about 2 medium zucchinis)
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons poppy seeds
• 1/3 cup coconut sugar or granulated sugar
• 2 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup lemon juice
• Zest of 2 lemons
• 1 teaspoon vanilla extract

Instructions:

• Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
• Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible. Set aside.
• In a large bowl, mix the gluten-free all-purpose flour blend, almond flour, baking powder, baking soda, salt, and poppy seeds.
• In another bowl, whisk together the coconut sugar (or granulated sugar), eggs, melted coconut oil, lemon juice, lemon zest, and vanilla extract until well combined.
• Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated zucchini.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This Lemon Poppy Seed Gluten-Free Zucchini Bread is a bright and refreshing treat.

The combination of lemon and poppy seeds adds a delightful flavor and texture, making this bread a perfect choice for a sunny morning or a light afternoon snack.

Chocolate Banana Gluten-Free Zucchini Bread

Indulge in the rich flavors of chocolate and banana in this Chocolate Banana Gluten-Free Zucchini Bread.

It’s a moist and decadent bread that’s perfect for dessert or an afternoon treat.

Ingredients:

• 1 1/2 cups grated zucchini (about 2 medium zucchinis)
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 2 ripe bananas, mashed
• 1/2 cup dark chocolate chips

Instructions:

• Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
• Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible. Set aside.
• In a large bowl, mix the gluten-free all-purpose flour blend, cocoa powder, baking soda, baking powder, and salt.
• In another bowl, whisk together the eggs, coconut sugar (or brown sugar), melted coconut oil, vanilla extract, and mashed bananas until well combined.
• Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated zucchini and dark chocolate chips.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This Chocolate Banana Gluten-Free Zucchini Bread is a rich and indulgent treat.

The combination of chocolate and banana creates a deliciously moist and flavorful bread that’s perfect for satisfying your sweet cravings.

Maple Pecan Gluten-Free Zucchini Bread

Enjoy the sweet and nutty flavors of maple syrup and pecans in this Maple Pecan Gluten-Free Zucchini Bread.

It’s a deliciously moist bread that’s perfect for breakfast, brunch, or a cozy afternoon snack.

Ingredients:

• 1 1/2 cups grated zucchini (about 2 medium zucchinis)
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs
• 1/3 cup maple syrup
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

Instructions:

• Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
• Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible. Set aside.
• In a large bowl, mix the gluten-free all-purpose flour blend, almond flour, baking powder, baking soda, salt, and cinnamon.
• In another bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract until well combined.
• Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated zucchini and chopped pecans.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This Maple Pecan Gluten-Free Zucchini Bread is a delightful combination of sweet maple syrup and crunchy pecans.

The moist and flavorful bread is perfect for enjoying with a cup of coffee or tea, making it a cozy treat for any time of day.