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+ servings
a slice of zucchini bread on a blue plate

Healthy zucchini bread + gluten free option

Make your zucchini bread as healthy and delicious as possible with this simple gluten-optional version.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 466kcal
Author Rachel Ballard


  • 2 eggs
  • 1 cup brown sugar or 1 cup coconut sugar; can reduce to 3/4 cup
  • 6 tablespoons coconut oil melted
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cups all purpose flour or 1 1/2 cups gluten free 1:1 flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/8 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cups shredded zucchini undrained
  • 1/2 cup chopped walnuts optional


  • Preheat the oven to 350.
  • Grease a 9x5 loaf pan with coconut oil.
  • In a large bowl, beat the eggs until well blended by hand.
  • Add the sugar, melted coconut oil and vanilla and mix.
  • Sift the flour, salt, cinnamon, baking powder and baking soda together into a small bowl.
  • Add to the wet mix and stir until just blended. Don't overmix it.
  • Stir in the zucchini and nuts.
  • Pour into your prepared pan.
  • Bake until a toothpick comes out clean--about 45-50 minutes, checking it at 40 minutes. Tent with foil if the top gets too brown.


Use gluten free 1:1 flour to make it gluten free. Here's my favorite (affiliate link) https://amzn.to/31xDnqO
Use coconut sugar 1:1 to swap with the brown sugar in this recipe. Reduce sugar by 3/4 cup if desired. 
Use refined coconut oil in the place of vegetable oil if you'd like no coconut flavor. Here's my favorite (affiliate link): https://amzn.to/31JKywp


Calories: 466kcal | Carbohydrates: 62g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 55mg | Sodium: 319mg | Potassium: 208mg | Fiber: 2g | Sugar: 37g | Vitamin A: 120IU | Vitamin C: 3.7mg | Calcium: 65mg | Iron: 2.4mg