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plate of sliced zucchini bread

Easy Gluten Free Zucchini Bread


You’re going to love this Gluten Free Zucchini Bread recipe that is so easy to throw together. It’s buttery and light, with so much flavor. 


  • Nonstick cooking spray
  • 2 cups tightly-packed grated zucchini (from about 1 large zucchini)
  • 1 ½ cups gluten-free flour 
  • ½ cup coconut sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 eggs, beaten (use 2 flax eggs* for vegan)
  • 1/3 cup ghee, melted (use coconut oil for dairy allergies or vegan)
  • 1 teaspoon vanilla extract


  1. Preheat your oven to 350°F. 
  2. Spray a loaf pan with nonstick cooking spray and set aside. 
  3. In a large mixing bowl, combine the grated zucchini, gluten-free flour, coconut sugar, cinnamon, baking powder, baking soda, and salt. Use a spatula to stir together until combined.
  4. Add the eggs, ghee, and vanilla extract, and stir until the mixture is combined.
  5. Pour into the loaf pan and bake for 55-60 minutes, or until a fork or toothpick inserted into the center comes out clean. 
  6. Let the bread cool for a few minutes before slicing and serving.


  1. Store any leftovers in a tightly sealed container in the refrigerator for up to 4 days. Reheat before serving. 
  2. *To make 2 flax eggs, combine two tablespoons of ground flaxseed with 6 tablespoons of water in a small bowl. Let the mixture sit for 5 minutes before using. 
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: healthy zucchini bread, healthy zucchini recipe