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Gluten-Free Zucchini Bread Recipe

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If you tend your own garden, chances are you’ve had your share of zucchini. This flourishing little veggie has an almost magic ability to thrive in nearly any condition, leading to an abundance that can be rather overwhelming. This zucchini bread is a great way to use up the extra, plus it’s gluten-free and grain-free!

Why Zucchini?

But first, a little background on the humble green zucchini. As a summer squash, zucchini is lower in calories, sugars, carbs, and starch than winter squash like butternut. If you’re watching your blood sugar, zucchini is an excellent low-glycemic choice.

Need more reasons to eat your zucchini? This powerhouse veggie is rich in fiber, potassium, manganese, vitamin A, and vitamin C. These nutrients help lower blood pressure and protect against harmful inflammation caused by free radical damage.

How to Make Zucchini Bread

If you look at the usual zucchini bread recipe you’ll see a lot of unhealthy ingredients. Things like granulated sugar, vegetable oil, canola oil, brown sugar, and all-purpose flour. Even the healthier versions often call for things like whole wheat flour, which isn’t something our family uses.

My zucchini bread is definitely different. Instead of baking powder or baking soda to help the bread rise I just use large eggs. And the only sweetness comes from the whipped honey butter I top it with.

This recipe combines shredded zucchini with grass-fed butter, coconut oil, almond flour, and lots of eggs. The result is a moist, delicious bread with zero gluten or grains.

While both almond flour and coconut flour are both great alternative flours for low-carb baking, this recipe uses almond flour for a milder, nuttier taste. Almond flour is also less absorbent, so you can get away with using much less!

To make this gluten-free zucchini bread, start by beating seven eggs. Then whisk in melted grass-fed butter and coconut oil, and add in grated zucchini. You can use a box grater or food processor for this. Add the almond flour and mix until a dough forms, then bake at 355°F for 45-50 minutes, or until the edges turn golden brown.

Let the bread cool before cutting it into 12 slices. Then slather with grass-fed butter, and serve!

Picking Your Zucchini

This easy zucchini bread recipe works with almost any size zucchini. I like cooking with medium zucchini, but the larger ones don’t taste as good in stir fry. Zucchini bread is the perfect way to use up that overgrown, huge zucchini you found hiding in the garden. Smaller zucchini works too.

The Best Zucchini Bread

I’m a fan of mildly sweet desserts. This recipe is NOT the typical super sweet cake-like zucchini bread recipe and contains no added sweetener. If you want something that tastes a little more like traditional zucchini bread you can add in some extra flavor. Try one of these add-ins if desired (I prefer it as is myself)

  • 1 and 1/2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 cup chocolate chips
  • 1/2 cup chopped pecans
  • 1/2 cup cranberries

For a touch of sweetness, I like to spread it with a little honey butter (see the recipe below). Since it’s less sweet it can also double as sandwich bread and tastes great toasted.


Gluten-Free Zucchini Bread Recipe

Zucchini bread made with eggs, butter, and almond flour for a low-sugar snack with plenty of protein and healthy fats.
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Calories 155kcal
Author Katie Wells


12 slices


Whipped Honey Butter

  • ½ cup butter
  • ¼ cup honey


  • Preheat oven to 355°F.
  • Line a loaf pan with parchment paper.
  • In a large bowl, beat the eggs with a fork or whisk.
  • Mix in the melted butter, coconut oil, and grated zucchini.
  • Add the almond flour to the wet ingredients and mix until it's a dough-like consistency.
  • Pour into the prepared pan and bake in the preheated oven for 45-50 minutes or until the edges begin to turn golden brown and a toothpick inserted in the center comes out clean. For zucchini muffins use a muffin tin instead.
  • Let cool on a wire rack until the bread is room temperature.

Whipped Honey Butter Instructions

  • Place cold butter and honey in a mixing bowl. Whip until creamy and fluffy.
  • Store any honey butter leftovers in the fridge.


Nutrition Facts
Gluten-Free Zucchini Bread Recipe
Amount Per Serving (1 slice)
Calories 155 Calories from Fat 133
% Daily Value*
Fat 14.8g23%
Saturated Fat 8.1g51%
Cholesterol 116mg39%
Sodium 93mg4%
Carbohydrates 1.6g1%
Fiber 0.6g3%
Sugar 0.4g0%
Protein 4.4g9%
* Percent Daily Values are based on a 2000 calorie diet.


  • Store leftovers in an airtight container in the fridge.
  • If you’re cooking at a high altitude, add another egg for moist, fluffy bread.

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

More Quick Bread Recipes

Looking for some more yummy bread or muffin recipes? Give one of these a try!

How do you like to use extra zucchini during summer? Have any favorite recipes? Share below!

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


16 responses to “Gluten-Free Zucchini Bread Recipe”

  1. Dana Avatar

    1 star
    Why is there no baking soda, salt, or spices? It is super bland and eggy

  2. Lucia Avatar

    In the picture it says gluten and dairy-free zucchini bread. The recipe asks for 1/2 cup of butter. What is the best substitute for the butter in this recipe? Thanks!

  3. Alicia Avatar

    Will this bread freeze well? Looking to use my summer zucchini in meal prepping for baby next month ??

  4. Peggy Avatar

    Hi Katie,
    I luv your site and have been using it for years. I have been using organic MCT oil for about 1 year. Also, using organic coconut oil to bake with. I read mult. studies that it is great for dementia and Alzheimers which is in my family along with heart disease. My cholesterol has recently elevated. I follow a grain free diet. Does coconut oil get absorbed through the skin into the blood stream? I alo use coconut oil in my hair and on my skin. I am confused, please help?

    Thank you.

  5. Kristin Avatar

    At the bottom of the post you asked about the readers’ favorite zucchini bread recipe. Well, my favorite is a cheesy bread from The Joy of Cooking. I am going to try that with this recipe…we clearly aren’t dairy free in our house. Also, I made a chocolate zucchini bread with banana flour that is quite good. Zucchini realy does a great job adding moisture to breads made with alternate flours.

  6. Sara Avatar

    How is this dairy free (per the image at the top of the page) when butter is included?

      1. Lori Avatar

        Ghee is made from butter so it is considered dairy. I’ve seen you mix this up a few times. I love your recipes. It’s just good to be clear with folks.

        1. Jamie Larrison Avatar

          Since ghee has had the lactose, whey, and casein laregely removed some people with dairy sensitivities are able to tolerate it. But you’re right, it is dairy.

  7. Betty Avatar

    Zucchini contains a lot of moisture so does that matter or strain first?

  8. Phyllis Avatar

    Hi, this recipe looks great, thanks. My question is…how to make it non dairy. My daughter is severely allergic to all dairy products. Thanks so much for all the info you share!

3.80 from 30 votes (29 ratings without comment)

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