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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.