top of page
< Back

Zucchini Bread (Gluten + Dairy Free)

Prep Time:

30 Minutes

Cook Time:

60 Minutes


1 Loaf



This classic recipe is now adapted to not only be gluten and dairy free, but with the option to create it nut-free!

Utilizing Olive Oil is a great and healthy alternative that lends to the moist texture and deliciously light flavor of this bread!


  • 2 eggs

  • 1/4 cup maple sugar & 1/4 cup coconut sugar (or 1/2 cup coconut sugar)

  • 1/2 cup olive oil

  • 1/2 tablespoon vanilla extract

  • 1/2 tablespoon lemon extract

  • 2 cups coarsely grated zucchini

  • 1 cups cassava flour

  • 1 teaspoons baking soda

  • 1/2 teaspoon cardamom

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoonground ginger

  • 1/2 teaspoon salt

  • 1/2 cup chopped walnuts or pecans (optional)

  • coconut or olive oil (if going for nut-free) and additional cassava flour to grease and flour pan


  1. Preheat oven to 350⁰ F.

  2. Grease and flour one bread loaf pan.

  3. Whisk together eggs, sugar, olive oil, and vanilla.

  4. Stir in zucchini.

  5. Combine flour, baking soda, spices and salt in a separate bowl. Add to egg mixture and stir to fully incorporate.

  6. Fold in walnuts or pecans.

  7. Pour batter into load pan

  8. Bake for 1 hour. (Additional time may be needed - up to 15 minutes.) You'll know it's ready when to top is golden brown/crispy and a toothpick poke reveals a mostly clean toothpick.

  9. Cool in loaf pan for at least 15 minutes before serving

  10. Store in an airtight container at room temperature for up to four days.

bottom of page