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I have gone through a long journey to create the perfect gluten-free zucchini bread recipe that is healthy, high protein, and actually holds together well. I hope you enjoy it!

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I don’t know about you, but I absolutely love everything about homemade breads!

I love including my son in the baking process to teach him and share a positive experience. I love when they are cooking because they make my home smell warm and inviting. And I especially love being able to control the ingredients.

We definitely try to limit the amount of gluten we consume. We are not perfect by any means, but this past summer, I made so many homemade breads that I finally perfected my gluten-free zucchini bread recipe.

I knew I had to share it on my blog because gluten-free baking can be somewhat challenging. I have tried and failed for over a decade to make gluten-free baked goods that don’t crumble the minute you pick them up.

Finally, after much persistence, I have figured out my process that results in a dense and tasty gluten-free zucchini bread!

This gluten-free zucchini bread can become a quick grab and go healthy breakfast, especially when paired with my warm detox drink recipe.

Healthy Gluten-Free Zucchini Bread

The most important part of making a gluten-free bread that holds together is separating the eggs.

You may think it is ok to skip this part, but trust me, your bread will not turn out the same.

The easiest way to separate eggs is to carefully crack them down the middle while holding your egg over a standup mixer bowl, and then pass the yolk back and forth between the two eggshell halves so that the white part slowly slips out into the bowl and the yolk remains in the shell. I usually have to do 3-4 passes before I get out all the whites.

Set the egg whites aside for a moment because the next ingredients will be added to the yolks.

I like to use avocado oil in baking over canola because it is a flavorless oil but adds lots of healing nutrients. Canola oil on the other hand is highly inflammatory and no human should really eat it.

Another trick I learned is add the 1/3 cup of avocado oil to the yolks first and then follow with the maple syrup in the same measuring cup. The syrup will slide right out!

Once you have all the liquid ingredients mixed up well, slowly add the dry ingredients. The batter will be almost to cookie dough consistency.

Now it is time to whip up the egg whites. Whip them on high until soft peaks form which takes a minute or two. Leave them in the mixer bowl because next you will slowly add the batter.

Mix the batter into the egg whites on medium, scraping down the sides until fully incorporated. The final step is to add the shredded zucchini and the bread batter is complete!

The gluten-free zucchini bread batter should be a very thick liquid consistency.

Transfer the batter to a bread pan greased with coconut oil and bake on 350 for 50 minutes. If you have a hot oven, check it at 45 minutes but it could even take as long as an hour for the bread to be firm in the middle.

I personally enjoy eating this zucchini bread with some ghee.

I don’t like it too sweet so the little bit of maple syrup along with the ghee provides the perfect flavor but if you find yourself wanting it a little bit sweeter, you can either increase the maple syrup to 1/2 cup or drizzle some honey on it!