Why you’ll love this recipe

  • It’s made in just one bowl – easy clean up!
  • This gluten free zucchini bread is moist, and not overly dense.
  • Sweetened with coconut sugar and pure maple syrup – no refined sugar.
  • You can add your favorite mix-ins and toppings or keep it simple.
  • Perfect for meal prepping on-the-go breakfast and snacks.
Straight on shot of a loaf of zucchini bread with a couple of pieces sliced off to see the texture of the bread. this recipe

Related ->> Check out our other healthy breakfasts and snacks!

How to make gluten free zucchini bread (step-by-step)

I love this recipe because I use just one bowl, so the clean up is easy! Here’s what you’ll do.

All of the dry ingredients for making zucchini bread in a mixing bowl with a whisk.
Add all of the dry ingredients to a mixing bowl.
Whisking dry ingredients to make zucchini bread.
Whisk to evenly mix the ingredients.
Pouring in almond milk to a mixing bowl with the ingredients to make zucchini bread.
Add all of the wet ingredients, except the zucchini.
The zucchini bread batter whisked in a mixing bowl.
Whisk again until evenly combined and clumps are gone. No need to over mix.
A hand patting shredded zucchini to get the excess liquid out.
Pat the shredded zucchini to remove excess liquid.
A hand adding the shredded zucchini to the batter in a mixing bowl.
Add the shredded zucchini to the batter.
Folding the shredded zucchini into the batter.
Gently fold the zucchini into the batter.
Pouring the batter into a parchment lined glass loaf pan.
Pour the batter into a parchment lined loaf pan. I used a glass one.
The uncooked batter in a loaf pan with chopped pecans and coconut sugar sprinkled on top.
Add any optional toppings and transfer to the oven to bake for ~60 minutes.
Straight on view of a loaf of zucchini bread on a cooling rack
When a knife comes out clean, the loaf is done. Remove from the oven and use the parchment paper to pull the loaf out of the pan. Let it cool completely on a cooling rack before slicing.
Overhead image of slicing a loaf of zucchini bread. One piece already sliced and to the side.
Once fully cooled, slice and serve. Store at room temperature on the counter in an airtight container for about 3 days, or in the fridge for longer.

Ingredient notes

  • Gluten Free Oat Flour – make sure it’s certified gluten free to avoid contamination. We like Bob’s Red Mill GF Oat Flour.
  • Unsweetened nut milk – I prefer using homemade almond milk or cashew milk, but canned coconut milk also works well too.

Tips from an expert home chef

  • Make sure you squeeze the extra liquid out of the shredded zucchini with paper towels before folding into the batter. You want your loaf moist, but not mushy. And it will last for longer on the counter this way, too.
  • Cut your parchment paper into a strip that nearly matches the length of your bread pan so that you can easily pull the loaf out after it’s done baking.
  • Allow the loaf to fully cool before slicing. It will fall apart if you slice too soon.

Some other favorite breads and muffins

These are some of my favorites that I make time and time again. They’re all gluten free and can be made vegan as well.

We hope you love this recipe as much as we do!

Don’t forget to leave a quick star rating and review below, we read every comment and truly appreciate your feedback. Also, be sure to browse the rest of our delicious, healthy recipes to find some other favorites too!

Straight on shot of a loaf of zucchini bread with a couple of pieces sliced off to see the texture of the bread.
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Get the Recipe:

Easy Gluten Free Zucchini Bread (Vegan, too!)

Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 8 slices
A gluten free zucchini bread that's vegan friendly too. Made with oat flour and brown rice flour with simple baking ingredients in one bowl, this loaf is moist and perfectly sweetened with coconut sugar and maple syrup.
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Ingredients

  • 1 cup gluten free oat flour
  • 1 cup brown rice flour
  • 1/3 cup coconut sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cardamom
  • 1/3 cup pure maple syrup
  • 1/4 cup unsweetened applesauce
  • 2 tbsp coconut oil, melted
  • 1 cup unsweetened nut milk, (or light coconut milk)
  • 1 tsp vanilla extract
  • 1 cup shredded zucchini, excess liquid squeezed out

Optional mix-ins:

Instructions
 

  • Preheat oven to 350° Fahrenheit, and line a loaf pan with parchment paper.
  • In a medium bowl, whisk together the oat flour, brown rice flour, coconut sugar, baking powder and spices.
  • Add the rest of the wet ingredients, except for the zucchini, and mix until evenly mixed and clumps are gone.
  • Fold in the zucchini and any other optional mix-ins.
  • Pour batter into lined loaf pan and transfer to the oven to bake for ~60 minutes, until a knife comes out clean in the center of the loaf.
  • Once done, remove from oven and use the parchment paper to pull the loaf out of the pan, and place on a cooling rack to cool completely before slicing. Serve and enjoy. Store at room temperature on the counter in an airtight container for about 3 days, or in the fridge for longer.

Last Step:

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Course: Breakfast, Snack
Author: Erica Winn
Cuisine: American
Did you make this recipe?Tag @realsimplegood with hashtag #realsimplegood on Instagram. We love to see what you make!
Easy Gluten Free Zucchini Bread (Vegan, too!)Easy Gluten Free Zucchini Bread (Vegan, too!)
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