4.9 from 14 reviews

Moist Gluten-Free Zucchini Bread with Almond Flour

Name: Moist Gluten-Free Zucchini Bread with Almond Flour
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 8 ounces (225 g) shredded zucchini ((1 ½ cups packed)); ½ cup (100 g) packed light brown sugar ((or ¾ cup / 100 g coconut sugar or maple sugar)); ¼ cup + 3 tablespoons (94 g) oil ((sunflower oil, olive oil, or other neutral oil)); 3 large eggs; ¾ cup (84 g) blanched almond flour ((I use Bob's Red Mill)); ¾ cup (75 g) gluten-free oat flour ((I use Bob's Red Mill; or ½ cup + 1 tablespoon / 75 g sorghum flour)); ½ cup (78 g) sweet rice flour ((I use Koda Farms Mochiko)); 2 tablespoons (15 g) tapioca flour ((I use Bob's Red Mill)); 1 ½ teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon fine sea or kosher salt; 1 ½ teaspoons ground cinnamon; ½ teaspoon nutmeg ((preferably freshly grated and lightly packed))

By Alanna Taylor-Tobin on Jul 27, 2024 (updated May 4, 2025) / 38 Comments Jump to Recipe

This gluten-free zucchini bread is tender, cozy, and undetectably dairy-free too—thanks to a custom blend of almond flour, sweet rice flour, and oat or sorghum flour. The easy batter comes together in just 10 minutes—no zucchini-squeezing required—for a spice-kissed loaf perfect for breakfast, brunch, or anytime snacking.

A hand lifts a slice from a stack of zucchini bread

If you're looking for more ways to use up zucchini aside from spiced zucchini fritters and fudgy gluten-free chocolate zucchini cake, you're going to love this gluten-free zucchini loaf. I tested this recipe over a dozen times to land on the most luxuriously moist, springy, and flavorful bread imaginable. No complaints—we happily devoured every single one!

But don't take my word for it – here's what one happy baker had to say about it:

5-Star Reader Review

“Epic! As always so appreciate you taking 105 batches for the team and delivering ANOTHER gum-free winner. Perfect balance of flavors, perfect texture, and so simple to put together. Love!!”
—Janet

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I'm so excited to share it with you, and I hope you love it too! If you need even more ideas, have a look through my library of zucchini recipes for more inspo.

a slice of zucchini bread is served on a plate, smeared with butter, honey, and cinnamon. So lush!

Testing, Testing

To develop this recipe, I adapted my favorite gluten-free carrot cake recipe which uses an extra egg to achieve the most gorgeous, springy, moist crumb imaginable.

I swapped out carrots for zucchini, tweaking the flours to account for more moisture, and upping the salt and spices. The recipe used millet flour in addition to sweet rice and oat flours, a go-to combination I discovered while writing my award-winning cookbook Alternative Baker, packed with 100+ flavor-forward gluten-free dessert recipes.

But a poll on Instagram revealed that the gluten-free flours you'd like best in GF zucchini bread are almond, oat, and sweet rice flours.

Subbing almond flour for millet took some experimenting since almond flour is more moist and less absorbent than millet. Thankfully, my husband, sister, and neighbors (and sister's neighbors!) and myself all enjoy zucchini bread and weren't mad at having to devour loaf after loaf.

All this recipe testing encouraged me to streamline the method and ingredients as much as possible. I cut the step of squeezing moisture out of the zucchini and adapted the recipe to work with the additional moisture that it adds. I used only brown sugar instead of a mix of white and brown. And I nixed the vanilla sometimes used, which gave the bread a weirdly banana-like vibe.

I'm thrilled with this final version, which is gently spiced and balanced, with a moist and springy crumb that's utterly addictive. I like smearing slices with a bit of this easy honey butter (just 3 ingredients!) for an afternoon treat.

Let's Talk Ingredients

ingredients are arranged on a marble surface — INGREDIENTS: gluten-free flours (almond, sweet rice, oat or sorghum, and tapioca), eggs, salt, baking powder, baking soda, brown sugar, shredded zucchini, cinnamon, nutmeg, and oil or olive oil

Flour Power

Most gluten-free zucchini bread recipes rely on pre-made gluten-free all-purpose flour blends. But while convenient, those blends can miss the mark on flavor and texture. I prefer to mix individual flours for the best results—something I explore in depth in my Beginner’s Guide to Gluten-Free Flours, where I break down how to get the best results from each flour.

In this recipe, a custom blend of flours creates the most moist, lofty, and tender gluten-free zucchini bread—no xanthan gum or store-bought GF blend needed. Just be sure to use certified gluten-free flours (like Bob’s Red Mill, which are produced in a dedicated GF facility).

Almond flour adds moisture, tenderness, and helps give the loaf structure.
Sweet rice flour lends starchy stickiness and a neutral backdrop for the other flours to shine. If you don’t have any on hand, you can sub it by weight with GF all-purpose flour (I like Bob’s Red Mill 1-to-1).
Gluten-free oat flour or sorghum flour (I tested both!) work beautifully and add rich, nutty flavor while lightening up the batter. Sorghum creates a more open, springy crumb (like what you see in these photos), while oat flour gives a slightly denser texture and takes 5–10 minutes longer to bake.
Tapioca flour makes the batter stretchy, helping it trap air as it rises and bakes.

The Supporting Cast (Starring Zucchini, of Course)

Zucchini is the star here—opt for small, firm ones with less water, and grate them on the large holes of a box grater or with a food processor. No need to squeeze out the moisture; the recipe is designed to handle it.
Sunflower oil (or olive oil for a richer twist) keeps the crumb ultra-moist, and eggs give the loaf lift and structure.
Brown sugar adds sweetness, tenderness, and depth.
Baking soda and powder do the heavy lifting, salt sharpens everything, and cinnamon and nutmeg bring the cozy spice—(which, tell me I'm wrong, sounds like the sixth Spice Girl?).

Be sure to see the recipe card below for exact quantities!

How the Magic Happens

This recipe makes one 9x5 or 8x4-inch loaf, serving 8. It takes about 10 minutes to mix up with just a bowl and a whisk, plus about an hour to bake.

flours are being sifted — I like to sift the dry ingredients to get out any lumps (both oat flour and almond flour tend to be clumpy). A mesh strainer that isn't *too* fine works well.

flours have been sifted into a bowl — Using a large spoon makes it easy to work through

wet ingredients are combined in a large mixing bowl — I like to shred my zucchini on the large holes of a box grater, but you can use a food processor if you've got one with a shredder attachment

wet ingredients have been whisked smooth — Whisk it all together

dries have been added to wets — In goes the flour mixture

the finished batter has been stirred — The batter should be smooth and pourable with lots of lovely zucchini flecks

batter is in a loaf pan ready to bake — It should fill the loaf pan about halfway or a little more

the finished loaf in all its glory! — Fresh from the oven with a golden, domed top and rustic cracks

loaf has been sliced up — Sliced and ready to nom!

a slice is being served on a plate with honey butter — Extra delicious topped with honey butter – yum!

a loaf of zucchini bread has been sliced up on a rustic wood board

Bojon appétit, my sweets! If you make this, I’d love to know. Please leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

4.86 from 14 reviews