• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Start Here
  • Recipes
    • Recipe Index
    • Vegetarian Recipes
    • Vegan Recipes
    • Sourdough
      • Gluten-Free Sourdough
      • Sourdough Discard
    • Seasonal Recipes
      • Spring
      • Summer
      • Fall
      • Winter
    • Main Dish Recipes
    • Lunch Recipes
    • Breakfast and Brunch
    • Appetizers & Snacks
    • Dessert Recipes
    • Bread Recipes
      • Sweet Breads
      • Savory Breads
    • Condiment Recipes
    • Drink Recipes
      • Cocktails
      • Non Alcoholic
Vanilla And Bean

Vanilla And Bean

Sweet and Savory Vegetarian

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Subscribe
  • Shop
  • About
    • Subscribe
    • A little bit about me…
    • Contact
    • Let’s Work Together
    • Blogs I’m Reading
    • Blogger Resources
You are here: Home / Recipes / Bread / Sweet Breads / Healthier Gluten Free Zucchini Bread

Healthier Gluten Free Zucchini Bread

By Traci · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

Lightly sweetened with maple syrup or brown sugar and with a hint of lemon and cinnamon, this healthier gluten free zucchini bread is packed with Homemade Oat Flour and two cups of zucchini! Use the zucchini juice too, for a moist and flavorful easy zucchini bread recipe! This recipe is vegetarian, optionally gluten full and dairy free | Disclosure: This post is brought to you by Bob’s Red Mill!

Gluten Free Zucchini Bread Made in a loaf pan.

Table of Contents

  • Discovering Oat Flour
  • Ingredients for Healthy Zucchini Bread Recipe
  • Zucchini Bread FAQs
  • The Difference Between Sweetening the Loaf with Brown Sugar or Maple Syrup?
  • More FAQs
  • What Makes This Gluten Free Zucchini Bread Healthier?
  • How to Share Gluten Free Zucchini Bread
  • A Few Recipe Notes
  • More Healthy Oat Recipes to Try
  • Healthier Gluten Free Zucchini Bread Recipe

Discovering Oat Flour

Last year I discovered oat flour while on a gluten free trial. Although I’m eating gluten again, I’ve come to appreciate oat flour, its texture and flavor, especially in muffins and quick breads. Not to mention it’s usually breakfast when I’m enjoying these types of breads, so why not start the day with a healthier quick bread option? Zucchini bread makes a fabulous afternoon snack too!

This zucchini bread recipe is made in partnership with Bob’s Red Mill. I’m a big fan of Bob’s Red Mill pantry staples because it’s a brand I trust for high quality ingredients to fuel my family’s lifestyle. Bob’s Red Mill ingredients are accessible and offers a wide array of gluten free options too if needed.

Bob’s Red Mill Organic Gluten Free Rolled Oats and Almond Flour are a fabulous duo in gluten free baking. Together they lend a tender crumb and earthy notes in my healthier quick bread recipes. Oats are naturally gluten free, but to ensure that these oats maintain their gluten free integrity, Bob’s Red Mill handles them with care in their dedicated gluten free facility and batch tests to ensure gluten free status.

1.  Ingredients for healthy zucchini bread. 2. zucchini shreds in a workbowl of a food processor. 3. Zesting a lemon into a bowl. 4. Adding dry ingredients to wet ingredients for oat flour zucchini bread.

Ingredients for Healthy Zucchini Bread Recipe

This recipe calls for oat flour which you can easily DIY at home. It’s more economical too. I have a How to Make Oat Flour post if needed. Here’s what you’ll need for the recipe:

  • Eggs
  • Coconut Oil
  • Vanilla Extract
  • Lemon Zest 
  • Maple Syrup or Brown Sugar
  • Gluten Free or Regular Oat Flour – DIY tutorial here
  • Almond Flour
  • Tapioca Flour
  • Cinnamon
  • Baking Soda and Powder
  • Salt
  • Zucchini – TWO cups shredded y’all!
  • Walnuts – optional
1. Mixing batter for healthy zucchini bread. 2. Chopping walnuts on a cutting board.

Quick Guide: How to Make Moist Healthy Zucchini Bread

This gluten free zucchini bread recipe is super simple to make and comes together in one bowl. It’s lightly sweetened with brown sugar or for the healthiest version, sub in maple syrup. Both versions are fabulous!

No need to squeeze out the zucchini juice, either. Just add it to the mixing bowl with the other ingredients. I prefer to use a food processor to finely shred the zucchini, but a box grater can be used as well. Start with room temperature ingredients. In summary, here’s how to make healthier zucchini bread (see recipe card for details):

  • First, in a large bowl, whisk the wet ingredients.
  • Second, add the dry ingredients and whisk until there are no dry patches left. If using brown sugar (as pictured in the process shot above) the batter will be very thick. If using maple syrup, the batter will be thin. Set aside while the oven preheats.
  • Third, preheat the oven to 350F. Place the walnuts into the oven while it’s preheating so they can toast.
  • Next, shred or grate zucchini using the fine grater in a food processor or use a box grater, retaining the zucchini juice. Prepare the pan for baking.
  • Last, once the oven is preheated, fold the walnuts and zucchini into the batter. Scrape the batter into the pan and bake!
3. Mixing shredded zucchini with batter in a bowl. 4. Walnuts in the batter of gluten free zucchini bread.

Zucchini Bread FAQs

How Long Should Gluten Free Zucchini Bread Cool Before Removing it From the Pan?

Cool this moist zucchini bread for ten minutes in the pan on a wire rack. Then remove the zucchini bread from the pan and transfer it to a wire rack to cool. Be sure to allow the zucchini bread to cool completely before cutting into it – a practice in patience!

How Long Can Zucchini Bread Set Out at Room Temperature?

Gluten Free Zucchini Bread can set at room temperature for three days in a covered container. I store mine under a cake dome. 

Do You Need to Refrigerate Zucchini Bread?

I don’t recommend refrigerating any bread. Refrigeration dries bread out.

Can Zucchini Bread be Frozen?

Healthier Zucchini Bread freezes beautifully. Slice then place the pieces on a parchment lined sheet pan. Freeze, then stack the slices between parchment paper and store in a freezer bag or lidded container. Freeze for up to two weeks.

Maple Sweetened Zucchini Bread sliced on a cutting board served with cream cheese.
Maple Sweetened Zucchini Bread

The Difference Between Sweetening the Loaf with Brown Sugar or Maple Syrup?

I first made this Healthier Gluten Free Zucchini Bread with brown sugar, but then I wanted to see what it tasted like with maple syrup. Since I like both versions, I decided to include both options in this recipe and see which one you prefer. 

The first two images below is a loaf of brown sugar sweetened zucchini bread. The next two images are of a naturally sweetened loaf. The brown sugar loaf rises higher and has a tighter crumb than the maple syrup loaf. Although both loaves are lightly sweetened and moist, the brown sugar loaf is noticeably sweeter than the maple syrup loaf below. Also, the crumb is different. Notice a more open crumb on the maple sweetened loaf. 

Which one do I prefer? For this recipe, I prefer the brown sugar sweetened, just because I love brown sugar in quick bread, but the maple sweetened is quite nice too.   

1. Overhead shot of brown sugar sweetened  zucchini oat bread. 2. Front cross section image of Oat Flour Zucchini Bread with brown sugar..

Brown Sugar Sweetened Zucchini Bread

1. Overhead shot of maple zucchini oat bread. 2. Front cross section image of Oat Flour Zucchini Bread with maple Syrup.

Maple Sweetened Zucchini Bread

More FAQs

Do You Have to Peel the Zucchini for Zucchini Bread?

There are nutrients in the skin of zucchini so I never peel. Plus their vibrant green flecks of color add texture and interest to this gluten free zucchini bread recipe.

Can you Grate Zucchini in a Food Processor?

I prefer to grate zucchini in a food processor. It’s super fast and easy to clean up. Plus I can shred the zucchini on the fine setting. However, a box grater can be used as well.

Do You Have to Strain Zucchini for this Zucchini Bread Recipe?

Many zucchini bread recipes call for squeezing out the zucchini juice prior to adding the zucchini to the batter. I’ve formulated this healthier zucchini bread recipe so that you can leave that step out! There’s no need to strain or squeeze out the zucchini juice. Simply grate/shred the zucchini and add it and its juices to the mixing bowl.

What Makes This Gluten Free Zucchini Bread Healthier?

  • Less Sugar or Naturally Sweetened: there are many zucchini bread recipes out there that call for an excess of sugar, up to two cups in some recipes. I’ve paired this Healthier Zucchini Bread Recipe down to 3/4 cups of sugar and with an option of brown sugar or maple syrup. While brown sugar is not healthy, there’s much less of it in this recipe than in others.
  • Wholesome Ingredients: whole grain and nutty goodness support a wholesome loaf. Gluten free organic rolled oats turned into oat flour, almond flour, walnuts, loads of zucchini and a bit of tapioca starch make up the bulk of this zucchini loaf.

How to Share Gluten Free Zucchini Bread

Like other homemade gluten free breads or bread made with oat flour in general, this zucchini bread benefits from toasting. Slather it with butter du jour, mascarpone or cream cheese. It’s absolutely fabulous! 

Zucchini Bread on a Plate with Cream Cheese

A Few Recipe Notes

  • This moist zucchini bread has TWO cups of shredded zucchini in it! I really packed it in there for texture, moisture and flavor! Oat flour can take on a lot of moisture so zucchini is a perfect partner in this gluten free quick bread. AND for this recipe, there’s no need to squeeze the zucchini juice out. Just toss it into the batter! 
  • Brown Sugar or Maple Syrup? This gluten free healthy zucchini bread is lightly sweetened with either sweetener. Both produce a moist crumb and benefit from toasting before enjoying. The maple sweetened loaf has an even more subtle sweetness and open crumb. I like both options, but they are slightly different. 
  • Oat Flour: I DIY my own using Bob’s Red Mill Organic Oats. It’s super easy and economical – see my how to make oat flour post for more information. Regular or gluten free rolled oats will work in this recipe.
  • Freezer Friendly? Yes Please! This moist zucchini bread freezes beautifully. Slice into desired pieces and lay on a parchment lined sheet pan. Freeze, then stack the slices between parchment paper and store in a freezer bag or lidded container. Freeze for up to two weeks.
  • Vegan Friendly? For an egg free version, I tested this recipe using flax eggs. The result was a super moist, crumbly loaf and the center sunk. There wasn’t enough structure to hold the loaf together or up. While the loaf was edible and tasty, it didn’t look very pretty. A whole new recipe is in order for a vegan + gluten free loaf. 
  • In baking, weighing ingredients is important for optimal outcome. I find that especially true in gluten free baking. If you’ll be baking with GF flours regularly, I recommend investing in a good digital kitchen scale. I use one like this and have had it for about five years. Its been reliable.

For more recipes using Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats and so many other fabulous ingredients head to their website.

More Healthy Oat Recipes to Try

  • Gluten Free Sourdough Pancakes
  • Sourdough Oatmeal Pancakes
  • Healthier Banana Nut Muffins 
  • Maple Pecan Granola 
  • Blueberry Oat Flax Muffins 
  • Peanut Butter Overnight Oats
  • Peanut Butter Banana Chocolate Chip Breakfast Bars 
Brown Sugar Sweetened Gluten Free Zucchini Bread
Print Recipe

Healthier Gluten Free Zucchini Bread Recipe

Prep Time:20 minutes
Cook Time:1 hour 10 minutes
Total Time:1 hour 30 minutes
Servings:11 Slices
Calories:304kcal
Author:Traci York | Vanilla And Bean
Lightly sweetened with maple syrup or brown sugar and with a hint of lemon and cinnamon, this healthier gluten free zucchini bread is packed with oat flour and two cups of zucchini! Use the zucchini juice too, for a moist and flavorful easy zucchini bread recipe! vegetarian + dairy free | Be sure to start with room temperature ingredients. (see tips in notes) | Find more tips in the blog post above!

Ingredients

  • 3 Eggs large* see note for my egg free test
  • 1/3 C (70g) Coconut Oil melted, warm to the touch
  • 2 tsp Vanilla Extract
  • 2 Lemons Zested from large lemons
  • 3/4 C (170g) Brown Sugar packed or use 3/4 C (220g) Pure Maple Syrup
  • 1 1/2 C (150g) Oat Flour gluten free if needed
  • 1/2 C (60g) Almond Flour
  • 1/2 C (65g) Tapioca Flour
  • 1 3/4 tsp Cinnamon
  • 1/2 tsp Baking Soda
  • 3/4 tsp Baking Powder
  • 1 tsp Fine Sea Salt
  • 3/4 C (75g) Walnuts optional – Increase to 1 C (100g) if you love walnuts!
  • 2 C (300g) Zucchini loosely packed, skin left on, shredded fine in a food processor with grater attachment or on a box grater. About 2 smallish zucchini.

Instructions

  • Start with room temperature ingredients. In a large mixing bowl, whisk the eggs, coconut oil, vanilla extract, lemon zest , maple syrup or brown sugar together until an emulsion is formed. About 30 seconds.
  • To the wet ingredients, add the oat flour, almond flour, tapioca flour, cinnamon, baking soda and powder, and salt. Whisk until there are no dry patches left. If using brown sugar (as pictured in the process photos) the batter will be very thick. If using maple syrup, the batter will be thin. Set aside while the oven preheats.
  • Preheat the oven to 350F (176C). Arrange a rack in the center of the oven. Place the walnuts on a small baking pan and place in the oven while it's preheating so they can toast. Toast the walnuts for 16-18 minutes or until fragrant and toasty. Set aside to cool, then rough chop.
  • While the oven is preheating and the walnuts are toasting, shred or grate zucchini using the fine grater in a food processor or use a box grater, retaining the zucchini juice (it will be added to the batter – no need to squeeze the zucchini juice out of the zucchini). Set aside. Grease a 9"x5" (23cm X 13cm) loaf pan and line it one way with parchment paper keeping the parchment hanging over the edges for handles. Grease the parchment paper and clip the edges.
  • Once the oven is preheated, fold the walnuts and zucchini into the batter until the ingredients are evenly distributed. Scrape the batter into the pan and use a sharp knife to run a shallow cut down the center (this helps the beauty crack open up). Bake for one hour and 5-10 minutes, rotating the pan once during baking. When ready, the top will have cracked open and a toothpick inserted in the center will come out clean.
  • Place pan on a wire cooling rack. After 10 minutes, remove the bread using the parchment as handles. Set on a cooling rack until completely cool. You'll notice the bread shrinks slightly as it cools. Once cooled, the bread can be covered and stored at room temperature for up to three days.
    Slices are best toasted and enjoyed with slathering of choice!
    To freeze, slice and lay on a parchment lined sheet pan. Freeze, then stack the slices between parchment paper and store in a freezer bag or lidded container. Freeze for up to two weeks.

Notes

Vegan Friendly? For an egg free version, I tested this recipe using flax eggs. The result was a super moist, crumbly loaf and the center sunk. There wasn’t enough structure to hold the loaf together or up. While the loaf was edible and tasty, it didn’t look very pretty. A whole new recipe is in order for a vegan + gluten free loaf. 
Room Temperature Ingredients: Sometimes I forget to take the eggs out a few hours prior to baking, so to gently warm them, I put the eggs in warm water. They come to room temperature in about 20-30 minutes. The maple syrup can be gently warmed in the microwave too if needed. 
Weighing Ingredients: In baking, weighing ingredients is important for optimal outcome. I find that especially true in gluten free baking. If you feel you’ll be baking with gf flours regularly, I recommend investing in a good digital kitchen scale. I use one like this and have had it for about five years. Its been reliable.
I Enthusiastically Recommend An oven thermometer! I’ve baked in commercial bakery and home ovens, old, lightly used and brand new ovens – they all have their own personalities with temperature variations and fluctuations. Knowing the temperature of your oven is important for the best outcome, and evenly baked goods; super important in baking. I keep a close eye on my oven thermometers (I use two just to be sure) when testing/making recipes for the blog so that I am as accurate as possible with including the proper baking temperatures in my recipes.
Photography styling and props inspired by Alice Medrich’s Flavor Flours and The Bojon Gourmet’s Alternative Baker.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 304kcal | Carbohydrates: 34g | Protein: 7g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 295mg | Potassium: 226mg | Fiber: 3g | Sugar: 16g | Vitamin A: 110IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 2mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

You might also like:

Overhead shot of naturally sweetened Blueberry-Oat Flax Muffin

Blueberry-Oat Flax Muffins – gluten free + vegan

Overhead shot of Carrot-Ginger Citrus Immune Boosting Smoothie.

Carrot-Ginger Citrus Immune Boosting Smoothie

Roasted eggplant hummus on a cutting board shared with Naan, olives and tomatoes.

Smoky Roasted Eggplant Hummus

Chocolate Coconut Date Balls on a sheet pan.

Chocolate Coconut Date Balls

Shares1.5kPinShareYummly

Join the Vanilla And Bean community to receive free sweet and savory vegetarian recipes, and get my Five Secrets to Vegetarian Cooking email series delivered to your inbox!

You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review the Vanilla And Bean privacy policy.
Previous Post: « Fresh Marinara Walnut Sauce
Next Post: Sweet Tea Prosecco Cocktails »

Primary Sidebar

well hello!

I’m Traci and this is my blog. So Glad You Stopped By!

Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

Learn More About Traci  or  The Blog.

Get on the List!

Join the Vanilla And Bean community to receive Sweet and Savory Vegetarian Recipes, and get my Five Secrets to Vegetarian Cooking email series delivered to your inbox!

Right this Way to Subscribe

Start Here!

Why vegetarian, what you’ll find on Vanilla And Bean and fan favorites all right here!

Right this Way to Start

Footer

Affiliate Info

Vanilla And Bean is monetized in part through the use of affiliate links. As an Amazon Associate I earn from qualifying purchases. This means that if you click on a link and/or purchase an item after clicking on a link, Vanilla And Bean may receive a percentage of the sales price. I only recommend products that I love and use through my affiliate links. To learn more please see my Affiliate Policy. Thank you for your support!

© Vanilla And Bean, LLC  – 2023. Unauthorized use and/or duplication of any content or images without express and written permission from this blog’s owner is prohibited. Licensing inquiries for publication, general distribution, and/or commercial use, please contact me on my contact page.

Copyright © 2023 · Vanilla and Bean · Website by Meyne

Menu

Home · Recipes · Contact · Privacy Policy
Terms of Use · Accessibility · California Privacy Notice

Copyright © 2023 · Vanilla and Bean On Genesis Framework · Log in

Get On The List!
Get On The List!
_____________________

Join the Vanilla And Bean community to receive sweet and savory vegetarian recipes, as well as my Five Secrets to Vegetarian Cooking email series delivered to your inbox.

You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review our Privacy Policy.
  • Recipes
    ▼
    • Recipe Index
    • Breakfast and Brunch
    • Appetizers & Snacks
    • Lunch Recipes
    • Main Dish Recipes
    • Bread Recipes
      ▼
      • Sweet Breads
      • Savory Breads
    • Seasonal Recipes
      ▼
      • Fall
      • Winter
      • Spring
      • Summer
    • Sourdough
      ▼
      • Sourdough Discard Recipes
      • Gluten Free Sourdough
    • Vegan Recipes
    • Vegetarian
    • Condiment Recipes
    • Drink Recipes
      ▼
      • Cocktails
      • Non Alcoholic
    • Dessert Recipes
  • Sign Up For Weekly Newsletter!
  • Start Here
  • Home
  • Shop
  • About
    ▼
    • Contact
    • A little bit about me…
    • Let’s Work Together
    • Blogs I’m Reading
    • Blogger Resources
Vanilla And Bean and our partners use cookies to enhance user experience and to analyze performance and traffic on our website. By using the Site, you consent to the use of cookies. Learn More

COOKIE SETTINGS   ACCEPT
Cookie Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.

Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

CookieTypeDurationDescription
__cfduid14 weeksThe cookie is set by CloudFare. The cookie is used to identify individual clients behind a shared IP address d apply security settings on a per-client basis. It doesnot correspond to any user ID in the web application and does not store any personally identifiable information.
cookielawinfo-checkbox-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-non-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Non Necessary".
OptanonConsent01 yearTracks users cookie consent preferences
viewed_cookie_policy011 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Advertisement
CookieTypeDurationDescription
IDE12 yearsUsed by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile.
VISITOR_INFO1_LIVE15 monthsThis cookie is set by Youtube. Used to track the information of the embedded YouTube videos on a website.
Analytics

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.

CookieTypeDurationDescription
_ga02 yearsThis cookie is installed by Google Analytics. The cookie is used to calculate visitor, session, camapign data and keep track of site usage for the site's analytics report. The cookies store information anonymously and assigns a randoly generated number to identify unique visitors.
_gid01 dayThis cookie is installed by Google Analytics. The cookie is used to store information of how visitors use a website and helps in creating an analytics report of how the wbsite is doing. The data collected including the number visitors, the source where they have come from, and the pages viisted in an anonymous form.
ad-id16 monthsProvided by amazon-adsystem.com for tracking user actions on other websites to provide targeted content
GPS030 minutesThis cookie is set by Youtube and registers a unique ID for tracking users based on their geographical location
Performance

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

CookieTypeDurationDescription
_gat01 minuteThis cookies is installed by Google Universal Analytics to throttle the request rate to limit the colllection of data on high traffic sites.
YSC1This cookies is set by Youtube and is used to track the views of embedded videos.
YTCpersistent10 minutesThis cookie is set by Youtube to manage the embed and viewing of videos