The best healthy gluten free zucchini bread that’s perfectly moist, naturally sweetened with pure maple syrup, and bursting with so much flavor. This recipe is easy to make, dairy and refined sugar free, and incredibly delicious. You’ll seriously never go back to another zucchini bread recipe again, it’s just that good.
Perfect for breakfast or an anytime snack, this gluten free zucchini bread is the most delicious zucchini bread you’ll ever have. It’s fluffy, incredibly moist, loaded with fresh zucchini, crunchy walnuts, and just a hint of bright citrus flavor. No one would ever know it’s healthy, even though it’s made with nutritious and good for you ingredients.
What you’ll need to make this Healthy Gluten Free Zucchini Bread
(links below are the gluten free & celiac safe products I used in this recipe)
- zucchini
- Mariani original walnutmilk
- eggs
- pure maple syrup
- pure vanilla extract
- lemon
- gluten free 1:1 flour
- baking soda
- fine sea salt
- cinnamon + nutmeg
- refined coconut oil
- walnuts
tips + tricks for making the best zucchini bread
- Measure the zucchini after you shred it and make sure you squeeze out all of the excess moisture.
- To ensure you get soft and fluffy bread, do not over mix the batter.
More delicious gluten free quick bread recipes you’re sure to love!
- Healthy Gluten Free Double Chocolate Zucchini Bread
- Gluten Free Oat Flour Carrot Cake Banana Bread With Cream Cheese Frosting
- Healthy Gluten Free Maple Glazed Pumpkin Bread
If you make this Healthy Gluten Free Zucchini Bread, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!
This post is in partnership with Mariani Walnutmilk.
Healthy Gluten Free Zucchini Bread
- Yield: 1 Loaf
- Diet: Gluten Free
Description
The best healthy gluten free zucchini bread that’s perfectly moist, naturally sweetened with pure maple syrup, and bursting with so much flavor. This recipe is easy to make, dairy and refined sugar free, and incredibly delicious. You’ll seriously never go back to another zucchini bread recipe again, it’s just that good.
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
- 1 ½ cups packed shredded zucchini
- ⅓ cup Mariani original walnutmilk (or any milk you prefer), room temperature
- 2 eggs, room temperature
- ½ cup pure maple syrup
- 1 ½ teaspoons pure vanilla extract
- zest from 1 lemon
- 2 cups gluten free 1:1 flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 ¼ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ⅓ cup refined coconut oil, melted and cooled
- ⅔ cup walnuts, chopped (plus 2 tablespoons for sprinkling on top)
Instructions
step 1
Preheat oven to 325 degrees. Spray an 8 ½ x 4 ½ inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside.
step 2
Place shredded zucchini in the center of a dish towel and squeeze out all of the excess moisture. In a large bowl add the zucchini, milk, eggs, maple syrup, vanilla extract, and lemon zest. Mix until well combined.
step 3
Add the gluten free flour, baking soda, salt, cinnamon, and nutmeg to the bowl. Mix until just combined. Add the coconut oil and mix again until well combined. Fold in the walnuts.
step 4
Pour batter into the prepared loaf pan and smooth until even. Top with 2 tablespoons chopped walnuts. Bake for 65 to 75 minutes (mine was perfect at 69 minutes) or until a toothpick inserted into the center of the loaf comes out clean or with just a few crumbs attached.
step 5
Remove from the oven and place on a wire rack to cool for 15 minutes. Remove loaf from pan and place on a wire rack to cool completely.
* some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *
Jamie says
This zucchini bread is amazing! I am a big fan of walnuts in my breads. I have made this recipe twice now and plan on keeping it in my repertoire. I like how the lemon zest brings some brightness to a typically heavy and overly sweet bread. This bread really does manage to balance the right amount of sweetness, and of course, is perfectly moist. Another terrific recipe Emily!
★★★★★