Do you have an abundance of fresh zucchini from the garden? Turn some of that bounty into a delicious, easy-to-make gluten-free zucchini bread. This moist, flavorful quick bread is a great way to use up zucchini while keeping the loaf free from gluten, dairy, and refined sugar if you prefer. It’s tender from applesauce and zucchini and can be dressed up with chocolate chips or nuts for a special treat.
Every summer our garden gives more zucchini than we can eat fresh, and this is my favorite way to use the surplus. The recipe is forgiving, comes together quickly, and bakes into a loaf that’s perfect for breakfast, snack time, or a comfy dessert. Because it uses coconut flour, the texture and ingredient ratios differ from traditional wheat-based quick breads, so follow the ingredient list and method for best results.
Zucchini grows abundantly this time of year and is easy to find at farmers markets, grocery stores, or from generous neighbors. If you’re overloaded with zucchini, this gluten-free zucchini bread is an ideal solution — it gets vegetables into breakfast in a way kids (and adults) love.
Why You’ll Love This Gluten-Free Zucchini Bread
- Veggies for breakfast: The grated zucchini blends into the batter so you can enjoy vegetables at the start of the day without fuss.
- Allergy-friendly: This recipe is naturally gluten-free and can be made without dairy or refined sugar when using the ingredients listed.
- Moist and flavorful: Applesauce and shredded zucchini keep the loaf tender and moist while cinnamon and nutmeg add warmth.
Ingredients Needed
- ½ cup coconut flour
- Pinch of salt
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- 4 eggs
- 3 tablespoons honey (or preferred liquid sweetener)
- ½ cup applesauce
- 1 tablespoon coconut oil, melted (plus extra to grease the pan)
- ½ teaspoon vanilla extract
- 1 cup grated zucchini, drained well
- ½ cup chocolate chips (optional)
How to Make Gluten-Free Zucchini Bread
- Preheat the oven to 375°F (190°C). Grease a standard bread pan with a little coconut oil and set aside.
- In a medium bowl, whisk together the coconut flour, salt, cinnamon, nutmeg, and baking soda until evenly combined.
- In a separate bowl, whisk the eggs, honey, applesauce, melted coconut oil, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and mix until a uniform batter forms. Coconut flour absorbs a lot of liquid, so the batter will be thicker than wheat-based batters.
- Fold in the grated zucchini (squeeze out any excess liquid before adding) and the chocolate chips if using.
- Transfer the batter to the prepared loaf pan and spread it evenly.
- Bake for about 45 minutes, or until a toothpick inserted near the center comes out clean. Allow the loaf to cool in the pan for about 20 minutes before removing and slicing.
Helpful Tips
- Always squeeze the grated zucchini: removing extra moisture prevents a soggy loaf and keeps the crumb tender, not wet.
- Serve warm with a smear of butter or a drizzle of honey, or enjoy it plain. It’s excellent for breakfast, snacks, or a light dessert.
- To make muffins, fill 12 muffin cups about ¾ full and bake at 375°F for about 30 minutes.
- Optional add-ins: chopped walnuts, pecans, or raisins work well if you want extra texture and flavor.
Recipe FAQs
Can I substitute regular all-purpose flour?
This recipe is formulated for coconut flour, which behaves very differently from wheat flours. Substituting all-purpose flour will change the texture and proportions, so it’s not recommended without adjusting the recipe significantly.
Can I use frozen zucchini?
Yes. Thaw the zucchini fully and squeeze out the excess liquid before adding it to the batter.
How should I store the bread?
Store cooled slices in an airtight container at room temperature for a few days, refrigerate to extend freshness, or freeze for up to six months. Wrap slices individually for easy thawing.
Nutrition (approximate per serving)
- Calories: 339 kcal
- Carbohydrates: 42 g
- Protein: 8 g
- Fat: 16 g (Saturated fat: 10 g)
- Fiber: 7 g | Sugar: 31 g
More Baking Ideas
- Sourdough-style French toast made from day-old loaves
- Fluffy pancakes made with homemade sourdough starter
- Homemade honey granola for a crunchy breakfast topping
- Applesauce muffins for a simple, wholesome snack
- Apple pie crisp with a grain-free twist
If you try this gluten-free zucchini bread, I’d love to hear how it turned out. Leave a star rating and a comment with any tweaks or add-ins you enjoyed. Happy baking!
