This gluten free zucchini bread is everything you want—moist, naturally sweet, and so easy to make. A healthy twist on a classic comfort bake.

1 1/2 cups grated zucchini (excess water lightly squeezed out)

2 cups almond flour (or gluten-free all-purpose flour blend)

1/2 cup coconut sugar or brown sugar

2 large eggs

1/4 cup coconut oil or olive oil

1 tsp vanilla extract

1/2 tsp baking soda

1 tsp baking powder (gluten-free)

1 tsp cinnamon

1/4 tsp nutmeg (optional)

1/4 tsp salt

Optional: 1/2 cup chopped walnuts or chocolate chips

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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

In a large bowl, whisk together eggs, sugar, oil, and vanilla.

Stir in grated zucchini.

In a separate bowl, combine almond flour, baking powder, baking soda, cinnamon, nutmeg (if using), and salt.

Gradually add the dry ingredients to the wet mixture and stir until just combined.

Fold in nuts or chocolate chips, if using.

Pour batter into the prepared loaf pan and smooth the top.

Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Lightly squeeze grated zucchini to remove excess water, but don’t dry it completely — moisture is key to a soft texture.

Almond flour gives this bread a rich, nutty flavor and naturally gluten-free profile.

For a lower-sugar option, reduce the sugar to 1/3 cup or use a sugar substitute.

Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.

Freezes well — wrap in foil and place in a freezer bag for up to 2 months.