Go Back
+ servings
gluten-free zucchini bread

Healthy Gluten-Free Zucchini Bread

Keyword Gluten-free, Zucchini Bread
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 488 kcal


  • 4 eggs (separated)
  • 1/3 cup avocado oil
  • 1/3 cup maple syrup
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1 tbs cinnamon
  • 1/2 tsp salt
  • 2 cup almond flour
  • 2 medium zucchini (shredded)
  • 1-2 tbs coconut oil (for greasing pan)


  1. Preheat oven to 350 and grease bread pan with coconut oil.

  2. Use a food processor or hand grate zucchini into small strips and set aside.

  3. Separate egg yolks from white by placing egge whites in stand up mixer and yolks in a separate bowl.

  4. Add avocado oil, maple syrup, and vanilla to yolks and stir to evenly combine.

  5. Add baking soda, cinnamon, salt to yolk mixture and stir.

  6. Add almond flour one cup at a time to yolk mixture. This will thicken the batter.

  7. Whip egg whites on high for about a minute, until peaks appear.

  8. Add egg yolk batter to whites slowly while mixing on medium. Scrape down sides as needed until fully combined.

  9. Fold in zucchini and then transfer batter into bread pan.

  10. Bake on 350 degrees for 50 minutes. The top should be golden brown.

Nutrition Facts
Healthy Gluten-Free Zucchini Bread
Amount Per Serving
Calories 488 Calories from Fat 342
% Daily Value*
Fat 38g58%
Sodium 4mg0%
Carbohydrates 23g8%
Sugar 11g12%
Protein 16g32%
* Percent Daily Values are based on a 2000 calorie diet.