The Coziest Gluten-Free Zucchini Bread

Amanda Surratt
Aug 9
3 min read

Why Everyone is Baking Zucchini Bread Right Now

If you’ve been on Pinterest lately, you know zucchini bread is having a moment. And honestly? I’m not mad about it. It’s one of those comfort foods that checks all the boxes: tender, lightly sweet, warm spices, and just the right amount of indulgence without leaving you in a sugar crash an hour later.

I wanted to create a healthy zucchini bread recipe that you could feel good about making on repeat — whether you’re feeding your family, sharing at brunch, or stocking your freezer for busy mornings.

This version is:

Gluten-free and dairy-free (but still soft and moist)
Sweetened naturally with pure maple syrup or honey
Packed with fresh zucchini (you won’t even taste it, promise)
Lightly spiced with cinnamon for that cozy bakery feel

A Late Summer Baking Tradition

Maybe it’s all those garden zucchinis sitting on the counter giving me that “use us before we turn” look… or maybe it’s the softer mornings that make me crave something warm and tender with my coffee.

Either way, this bread is the kind of recipe you make once and then find yourself making “just one more” every time a friend drops off fresh zucchini or you pass a good farmer’s market deal.

It’s not cloyingly sweet like some store-bought versions, which means you can slice it up for breakfast and feel perfectly fine going back for a second piece.

🍞 Gluten-Free, Dairy-Free Zucchini Bread (Naturally Sweetened)

Ingredients (1 loaf)

1 ½ cups gluten-free all-purpose flour (with xanthan gum, or add 1 tsp)
½ cup almond flour
1 tsp baking soda
½ tsp baking powder
1 tsp cinnamon
½ tsp nutmeg (optional)
½ tsp salt
2 large eggs (room temperature)
½ cup avocado oil (or melted coconut oil)
½ cup pure maple syrup or honey
1 tsp vanilla extract
1 ½ cups grated zucchini, lightly pressed to remove excess moisture
¼ cup unsweetened almond milk (or coconut milk)
Optional: ½ cup chopped walnuts or dairy-free chocolate chips

Instructions

Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
In a medium bowl, whisk together flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a large bowl, whisk eggs, oil, maple syrup or honey, and vanilla until smooth.
Stir in zucchini and almond milk.
Add dry mixture to wet and stir until just combined. Fold in nuts or chocolate chips if desired.
Pour batter into loaf pan, smoothing the top.
Bake 45–55 minutes, until a toothpick comes out clean from the center.
Cool in pan for 15 minutes, then transfer to a wire rack to finish cooling.

Baking Tip: If using honey, check around the 40-minute mark — it browns faster than maple syrup.

Serving Ideas for Your Zucchini Bread

Breakfast upgrade → toasted with almond butter and a sprinkle of cinnamon
Afternoon pick-me-up → warmed with a cup of tea or coffee
Freezer stash → slice, wrap individually, and freeze for up to 2 months.

Why You’ll Love This Healthy Zucchini Bread Recipe

This bread is proof that you don’t have to choose between healthy and delicious. It’s naturally sweet, perfectly moist, and packed with wholesome ingredients — making it just as good for a weekday breakfast as it is for a weekend brunch spread.

So grab that zucchini before it gives you the look, and let your kitchen smell like cinnamon-spiced heaven.