Welcome Gluten Free Zucchini Bread, oh harbinger of summer! Made with almond flour, honey, a warm blend of spices, and chocolate chips if you dare (and I think you do!), this easy zucchini bread is mega moist, fluffy, and healthy too.
Every year, the first loaf of zucchini bread I bake feels like a mini milestone.
Knowing it is the first of many zucchini loaves and zucchini muffins to come, I baker-nerd out, wondering what subtle, fun twist I can add, without compromising the moist, tender crumb, subtle sweetness, and lightly warm spices that make zucchini bread, well, zucchini bread.
In years past, these zucchini bread adventures have led us down many delicious roads together:
And so many more!
For this year’s zucchini bread season opener, I wanted a loaf that had incredible flavor, used wholesome, simple ingredients, and that was accessible to a variety of dietary needs.
This zucchini bread is gluten free, but it does not taste gluten free.
Like my Gluten Free Carrot Cake, this bread will be a revelation for anyone who has been burned by dense, heavy gluten free baked goods. It doesn’t need to be this way!
This loaf is sturdy enough to pick up and take a big bite, because that’s how I like my zucchini bread, but it’s moist, not dry.
The inside has a delightful spring.
I made this zucchini bread with gluten free flour and almond flour. If you do not need the bread to be gluten free, you can still make this recipe! Swap all-purpose flour for the gluten free flour instead.