How to Make Gluten Free Zucchini Bread (Easy Recipe)
See how to make gluten free zucchini bread in no time. When it’s zucchini season it feels like there are so many zucchini and not enough recipes or things to do with them. Not anymore! This gluten-free zucchini bread recipe is a family favorite.

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Best Zucchini Bread Ingredients
To make this gluten free zucchini bread you need a few simple ingredients:
- 1 cup (220g) pureed zucchini (one large zucchini)
- 1 1/2 cup (182g) cashew flour
- 2 eggs, room temperature
- 1/2 cup (77g) coconut sugar
- 1/2 cup (107g) coconut oil, melted
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup (50g) chopped walnuts
- 1/4 cup (43g) dark chocolate chips
- 1/8 cup (19g) raisins

How to Make Gluten Free Zucchini Bread
Preheat the oven to 350 degrees F.
When making gluten free zucchini bread, start with the zucchini. Make sure to use fresh zucchini. Wash the zucchini, trim the ends, leave the skin on, and cut the zucchini into chunks. Place the zucchini chunks into a food processor. You can find this food processor online here:

Pulse to puree the zucchini. Since zucchini typically holds excess moisture you may need to drain the excess water on layers of paper towels, or even with a fine mesh strainer.
If you do not have a food processor, you may use grated zucchini or shredded zucchini. We do feel that pureed zucchini yields the best results and the most moist zucchini bread.

First, add the coconut sugar to a large mixing bowl.

Add the eggs and stir to combine.

Next, add the cashew flour to the large bowl.

Then add the rest of the spice dry ingredients (baking powder, baking soda, cinnamon, nutmeg). Mix well.

Add the pureed zucchini to the bowl.

Next, add the coconut oil.

Stir the zucchini bread batter with a wooden spoon to thoroughly combine.

Lastly, add the walnuts, followed by the dark chocolate chips and raisins.

Mix the ingredients again.

Prepare the Zucchini Bread for the Oven
Line a bread loaf pan with parchment paper.

Pour the batter into the pan and bake in the oven for 35-40 minutes until golden brown.

Right before removing the zucchini bread from the oven, go ahead and sprinkle the top of the bread with a few more dark chocolate chips. (optional)
Make sure to perform the toothpick test in the center of the loaf to make sure that the entire loaf is cooked.
Remove the loaf of zucchini bread from the pan by lifting it out with the parchment paper.

Place the gluten-free zucchini bread on a wire rack to cool.

Gluten Free Zucchini Bread Recipe with Chocolate Chips
The best thing about zucchini bread is that zucchini tends to take on the flavor of the other ingredients, making it easy to please picky family members. This is a great recipe to sneak vegetables into your loved ones while making a delicious snack.

This is a gluten-free zucchini bread recipe that is a healthier version of classic zucchini bread. This tasty recipe can also accommodate those with dietary restrictions, like celiac disease.

Store any leftovers in an airtight container for 2-3 days. If you are interested in more gluten-free baking then make sure to check out this gluten-free banana bread recipe.

FAQs and Variations
You can always adjust a recipe to your own personal preference. Doing this may yield different results.
Yes, Almond flour and cashew flour can be easily interchanged.
I would say no, only because coconut flour needs a different amount of eggs and liquid. This would alter the recipe too much.
Flax eggs are a great option when you are looking for a vegan alternative.
Yes, you can! For muffins, you will need to bake in a muffin pan for 12-15 minutes.

How to Make Gluten Free Zucchini Bread
See how to make gluten free zucchini bread in no time with fresh zucchini and dark chocolate chips. This moist zucchini bread is delicious.
Ingredients
- 1 cup (220g) pureed zucchini (one large zucchini)
- 1 1/2 cup (182g) cashew flour
- 2 eggs, room temperature
- 1/2 cup (77g) coconut sugar
- 1/2 cup (107g) coconut oil
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup (50g) chopped walnuts
- 1/4 cup (43g) dark chocolate chips
- 1/8 cup (19g) raisins
Instructions
- Preheat the oven to 350 degrees F.
- Wash, trim and cut zucchini into chunks.
- Puree zucchini in a food processor.
- Drain extra moisture on layers of paper towels, or using a fine mesh strainer.
- In a large bowl add the coconut sugar and eggs.
- Add cashew flour, baking soda, baking powder, cinnamon, and nutmeg.
- Add zucchini and coconut oil to the bowl.
- Stir to combine.
- Fold in walnuts, chocolate chips, and raisines.
- Pour zucchini bread batter into a bread loaf pan lined with parchment paper.
- Bake for 35-40 minutes until golden brown.
- Top with a few more chocolate chips before removing the zucchini bread from the oven and perform the toothpick test to make sure the bread is thoroughly cooked.
- Cool on a wire rack.
- Enjoy.
Notes
Toothpick test - stick a clean toothpick into the center of the zucchini bread. Pull the toothpick out. If the toothpick is clean then the bread is fully cooked. But if the toothpick is wet with batter then the zucchini bread needs more baking time.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 124Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 220mgCarbohydrates: 20gFiber: 1gSugar: 2gProtein: 4g