Delicious and Nutritious Zucchini Bread Recipe

When it comes to baked goods, there’s nothing quite like the aroma of a freshly baked bread wafting through the house. And what could be more comforting than a slice of warm zucchini bread, fresh out of the oven? But for those following an elimination diet, finding delicious treats that fit within their dietary restrictions can be a challenge. Fear not, for I have created a tasty zucchini bread recipe that is both gluten-free and low FODMAP.

The star of this recipe is, of course, zucchini. This versatile vegetable adds moisture and nutrients to the bread while keeping it light and fluffy. It’s no secret that I love using zucchini in my baking – it’s a great way to sneak in some veggies and reduce the amount of refined sugar needed. This zucchini bread recipe is easy to make and perfect for anyone looking for a healthy, yet satisfying snack or breakfast option.

Whether you’re eliminating gluten, dairy, or need something low in histamines, this zucchini bread recipe has got you covered. I’ll walk you through each step of the process and provide numerous substitution options so you can make this recipe your own. So preheat your oven and get ready to enjoy a slice (or two) of this delicious gluten-free zucchini bread!

Why You’ll Love This Recipe

Zucchini Bread - Elimination Diet
Zucchini Bread – Elimination Diet

Imagine a healthy and delicious bread that is perfect for breakfast or an afternoon snack. This is where my zucchini bread recipe comes in! Trust me, you won’t believe how amazing this gluten-free recipe is until you try it.

One of the best things about this recipe is that it’s elimination diet-friendly, which means it’s great for anyone who’s trying to avoid gluten, nuts, dairy or histamines. Unlike other unhealthy zucchini bread recipes that are loaded with sugar and white flour, my recipe uses wholesome ingredients like grated zucchini, tapioca flour, and coconut oil to create a perfectly moist yet nourishing loaf.

In terms of flavor, you can expect the perfect balance of nutmeg and cinnamon combined with raisins and walnuts to add a crunchy texture. Treat your taste buds to the scrumptious blend of vanilla extract and maple syrup. Trust me, after one bite of this delicious and healthy zucchini bread recipe, you’ll be hooked!

Whether you’re following a paleo or low-carb diet or just looking for a healthy snack option for you and your family, this gluten-free zucchini bread recipe ticks all the boxes. So why not try it out? My zucchini bread recipe is perfect for those mornings when you want a slice of cake but need something more substantial than cookies or muffins.

Don’t settle for less when it comes to serving up dessert recipes that are both delicious and good for you- get ready to bake some Zucchini Bread!

Ingredient List

 Moist and delicious zucchini bread fresh out of the oven
Moist and delicious zucchini bread fresh out of the oven

Here is a list of the gluten-free ingredients you will need to make this healthy zucchini bread recipe:

Dry Ingredients:

  • Flour 1: 1 ½ cups of tapioca flour
  • Flour 2: ½ cup of coconut flour
  • Baking soda: 2 teaspoons
  • Nutmeg: 1 teaspoon
  • Cinnamon: 1 teaspoon
  • Sea salt: ½ teaspoon
  • Xanthan gum: 1 teaspoon

Wet Ingredients:

  • Grated zucchini: 2 cups (be sure to squeeze moisture out of the zucchini before measuring)
  • Maple syrup: ½ cup (use pure maple syrup for the best flavor)
  • Apple cider vinegar: 2 teaspoons (for a slightly tangy taste)
  • Extra-virgin olive oil: ¼ cup (use oil instead of butter to keep it dairy-free)
  • Applesauce: 1 cup (acts as an egg replacement and adds moisture to the bread)
  • Vanilla: 2 teaspoons

Optional Mix-ins:

  • Raisins: ⅓ – ½ cup
  • Walnuts or Pineapple Chunks: You can add roughly chopped walnuts, or small chunks of pineapple up to ½ a cup to mix things up.

Keep in mind that this gluten-free bread recipe is designed as an elimination diet recipe, so it excludes many common allergens, like dairy, and uses only low -histamine and low-FODMAP ingredients. An interesting twist in making it healthy zucchini bread is fortified with vegetables, which provide beneficial nutrients while remaining delicious.

The Recipe How-To

 The perfect combination of sweet and savory flavors in every bite
The perfect combination of sweet and savory flavors in every bite

Now that we have covered the basics, let’s dive into the recipe itself. This recipe is gluten-free and dairy-free, making it perfect for those who have dietary restrictions such as an elimination diet or a low FODMAP diet.

Wet Ingredients:

  • 1 1/2 cups grated zucchini
  • 1/2 cup maple syrup
  • 1/2 cup unsweetened applesauce
  • 1/4 cup melted coconut oil
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon vanilla

Dry Ingredients:

  • 2 cups flour 1 (gluten-free all-purpose flour)
  • 1/2 cup flour 2 (tapioca flour)
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon sea salt

Optional Mix-ins:

  • ½ cup raisins
  • ½ cup walnuts


Step 1: Preheat your oven to 350°F (180°C).

Step 2: Start by grating 1 and a half cups of zucchini. Squeeze as much moisture out of the zucchini as you can.

Step 3: Mix all the wet ingredients together in a mixing bowl until smooth.

Step 4: In another medium-sized mixing bowl, whisk together all dry ingredients.

Step 5: Add the dry ingredients to the wet mixture in two parts, stirring until just combined after each addition. Fold in any mix-ins such as raisins and walnuts.

Step 6: Grease or line a loaf pan with parchment paper and spread the batter evenly in it.

Step7: Place the pan into your preheated oven and bake the bread for 45 -50 minutes or until a toothpick comes out clean when inserted into the center of the bread.

Step8: Once done, remove from oven, let cool before serving with your favorite toppings.

Enjoy your freshly baked gluten-free zucchini bread!


If you want to try something new and experiment with flavors while sticking with specific diets, here are some tasty variations:

  • Vegan Gluten-Free Zucchini Bread – Simply replace eggs with flax eggs to create vegan gluten-free bread.
  • Whole Wheat Banana Bread – Substitute gluten-free flour with spelt flour or almond flour to make a moist whole-wheat banana bread.
  • Paleo Zucchini Bread – Swap gluten-free flour with coconut flour for paleo bread that’s low carb and high in fiber.

Did you enjoy making this recipe? Comment below I would love to hear how it went for you!

Substitutions and Variations

 A slice of zucchini bread pairs perfectly with a warm cup of coffee or tea
A slice of zucchini bread pairs perfectly with a warm cup of coffee or tea

As a baker, I understand that it can be difficult to stick to certain diets and dietary restrictions when looking for the perfect recipe. This is why I’ve created some substitutions and variations you can make to this zucchini bread recipe to accommodate different dietary needs.

For those who are avoiding nuts, raisins or walnuts can be omitted or substituted with sunflower seeds, pumpkin seeds, or chopped almonds. You can also use gluten-free oats instead of nuts in this recipe.

For people who are avoiding sugar, maple syrup can be swapped for coconut sugar, panela sugar or honey at a 1:1 ratio.

If you want to add a little more sweetness to your zucchini bread, you can add pineapple chunks or applesauce. These additions will give your bread a subtle sweetness and provide some moisture.

If you’re avoiding dairy, coconut oil or olive oil are great substitutes for butter in this recipe. Both oils have a neutral taste which means they won’t overpower the other flavors in the bread.

For those following a low FODMAP diet, cinnamon and nutmeg should be used sparingly as they contain high FODMAP compounds. You can substitute these spices with ginger if you prefer.

Lastly, if you’re following a vegan diet, you can swap out the eggs with 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water.

With these substitutions and variations on hand, you’ll be able to customize this zucchini bread recipe to meet all your dietary needs without sacrificing flavor or texture.

Serving and Pairing

 Make your mornings better with a slice of homemade zucchini bread
Make your mornings better with a slice of homemade zucchini bread

Once your gluten-free zucchini bread is out of the oven and has cooled, it’s time to serve and pair it with some delicious ingredients to make a complete meal. This tasty bread pairs perfectly with a hot cup of tea or coffee in the morning or afternoon or can work as a delicious dessert.

Sliced thickly, this bread tastes even better when heated in the microwave for a few seconds and topped with a dollop of butter. You could also try serving it alongside some fresh fruit such as sliced strawberries or raspberries, which provides a refreshing taste that contrasts well with the warm texture of the zucchini bread.

For a more indulgent and decadent treat, try folding in raisins, pineapple chunks, or even chocolate chips into your batter. This will add some extra sweetness and texture to your bread that pairs excellently with some summer berries on the side.

Feeling creative? You can also use this recipe to make zucchini bread sandwich cookies. Simply use two slices of bread, fill with apple sauce or nut butter, cover in melted dark chocolate, and sprinkle with sea salt.

If you’re looking for ways to use this zucchini bread in recipes other than just serving it on its own, consider creating French toast with your leftover slices. The possibilities are endless when you get creative with this healthy, gluten-free zucchini bread recipe!

Make-Ahead, Storing and Reheating

 A healthy and tasty treat that's perfect for breakfast or a mid-day snack
A healthy and tasty treat that’s perfect for breakfast or a mid-day snack

Once you have baked your delicious gluten-free zucchini bread, you may find that you have some leftovers or want to prepare ahead of time for a special occasion. Fortunately, this zucchini bread recipe is perfect for making ahead, storing, and reheating.

To make ahead, simply wrap the cooled bread tightly in plastic wrap and store it at room temperature for up to three days. Alternatively, you can freeze the bread for up to three months by wrapping it tightly in plastic wrap and then placing it in a freezer-safe bag.

When you’re ready to serve your zucchini bread again, remove it from the freezer and allow it to thaw at room temperature. If you don’t want to wait too long, you can place the frozen bread in a 350°F oven for about 10-15 minutes to help it thaw and reheat at the same time.

For storing leftover zucchini bread, keep it wrapped tightly in plastic wrap or aluminum foil at room temperature or in the refrigerator for up to five days. Just note that the refrigeration can dry out the bread quickly than storing at room temperature. You can always freshen it up with a quick reheat when needed!

To reheat your zucchini bread, preheat your oven to 350°F and place the sliced bread on a baking sheet lined with parchment paper. Reheat for 5-7 minutes or until warm. Another way of reheating is simply warming individual slices in the microwave on low power for 10-20 seconds or until evenly heated throughout.

Whether you’re making your gluten-free zucchini loaves ahead of time or storing leftovers from dinner, these tips will ensure that your zucchini bread stays flavourful and delicious when stored properly!

Tips for Perfect Results

 The smell of freshly baked zucchini bread will fill your entire kitchen
The smell of freshly baked zucchini bread will fill your entire kitchen

In order to get the perfect Zucchini Bread, there are a few tips you should keep in mind. First, make sure to squeeze moisture out of the grated zucchini before adding it to the wet ingredients. This will avoid a soggy texture in your bread.

Second, don’t over mix the batter when combining the wet and dry ingredients. Over mixing can result in a dense and tough bread. Mix until just combined for fluffy and moist bread.

Third, consider adding raisins or walnuts for some extra flavor, crunch or sweetness. They are great substitutes for pineapple or applesauce, which some people might not have at hand.

Fourth, use panela sugar instead of regular sugar to give your bread a unique taste with caramel notes. Brown sugar or coconut sugar can also be used as a substitute for panela sugar.

Fifth, if you’re looking for an egg-free recipe, mix 2 tablespoons of water with 1 tablespoon of chia seeds or flax meal and let them sit for 10 minutes before adding them as an egg replacement.

Sixth, don’t leave out the sea salt which enhances flavors by bringing out the sweetness in the bread.

Remember also that patience is key when baking any bread. As tempting as it is to slice into that piping hot loaf right out of the oven, allow it to cool completely on a wire rack before slicing. This will make sure that it doesn’t fall apart during slicing and preserves its texture.

Following these tips will guarantee an even more delicious and perfect Zucchini Bread every time you make it!


Before we wrap up this recipe article, let’s go through some common questions that you may have about zucchini bread. In this section, I’ll address frequently asked questions related to the ingredients and measurements, as well as some tips to help you make this gluten-free and dairy-free bread recipe successfully. So, whether you’re new to baking or a seasoned pro, keep reading to ensure your zucchini bread comes out perfect every time!

Does zucchini bread count as a serving of vegetables?

When making zucchini bread, it is common to use one to two cups of grated zucchini per loaf. However, using just one cup may not provide a sufficient amount of zucchini for a proper serving. It is important to keep in mind that just because zucchini is an ingredient in the bread, it cannot replace the nutritional value of consuming an actual serving of vegetables. So, don’t count on that slice of zucchini bread as a source of veggies in your diet.

Do I need to take seeds out of zucchini for bread?

When preparing zucchini bread, it’s important to keep in mind that large zucchinis tend to have seeds that are tough to eat and have a bitter taste. As a tip for this recipe, I would suggest removing the seeds if you notice that your zucchini has developed large and well-formed ones. This will make for a smoother texture and more enjoyable taste overall.

Does zucchini bread have a lot of carbs?

This recipe yields a single slice of zucchini bread measuring 4 1/2 inches by 2 1/2 inches by 1/2 inch. The slice contains 21.7 grams of total carbohydrates, 21.2 grams of net carbs, 4.3 grams of fat, 1.8 grams of protein, and a total calorie count of 132.

Is zucchini bread a good source of fiber?

Water makes up a significant portion of its composition, making it low in calorie content. Not only that, but it’s also a great source of folate, potassium, and vitamins A and C, along with fiber. Eating fiber can help keep you feeling fuller for longer, promote regularity, and improve cholesterol levels. This make it a valuable addition to any diet.

Bottom Line

With this delicious gluten-free and dairy-free Zucchini Bread recipe, you won’t even miss the traditional ingredients. It’s moist, flavorful, and perfect for anyone on an elimination diet or with dietary restrictions. By using wholesome ingredients like zucchini, nuts, and coconut oil, you can indulge in a treat that is both healthy and satisfying.

So what are you waiting for? Head into your kitchen and make this tasty recipe today! I promise that once you try it, you’ll want to share it with everyone you know. And don’t forget to save the extra slices for a quick breakfast or snack throughout the week.

Remember, nourishing meals can also be delicious. Enjoy your gluten-free Zucchini Bread guilt-free and feel good about what you’re putting in your body.

Zucchini Bread - Elimination Diet

Zucchini Bread - Elimination Diet Recipe

This has been my staple filling food for this diet. It tastes fabulous! The original recipe comes from my new favorite cookbook "The Whole Life Nutrition Cookbook". I can't recommend this cookbook enough for healthy recipes that can be use with some tweaks for most of my elimination diet. I'll continue to use this great book long after the diet is over. I've made a few changes to the recipe
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Course: Snack
Cuisine: Elimination diet
Keyword: < 60 Mins
Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 18 pieces
Calories: 162.3kcal


  • 1 cup quinoa flour
  • 1 cup brown rice flour
  • 1/2 cup tapioca flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 xanthan gum
  • 3/4 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup applesauce
  • 1/4 cup pineapple, crushed and drained
  • 3/4 cup maple syrup
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon vanilla
  • 2 cups zucchini, grated
  • 3/4 cup walnuts, chopped
  • 3/4 cup raisins, organic (for elimination diet)


  • Preheat the oven to 350 degrees F.
  • Oil a 9x13 inch baking pan.
  • In a large bowl mix together all flours, baking soda, xanthan gum, sea salt, cinnamon, and nutmeg. Set bowl aside.
  • In another bowl whisk together the applesauce, pineapple, syrup, olive oil, apple cider vinegar, and vanilla.
  • Add this wet mixture to the dry ingredients and gently mix together with a large wooden spoon.
  • Fold in the grated zucchini, walnuts, rasins and gently mix.
  • Immediately place mixture into oiled 9 x 13 pan. Spread out batter evenly and place into oven. Bake for 25 - 30 minutes.
  • When cool cut into squares and serve.

Your Own Notes


Serving: 1129g | Calories: 162.3kcal | Carbohydrates: 23.5g | Protein: 1.8g | Fat: 7.5g | Saturated Fat: 0.9g | Sodium: 208.1mg | Fiber: 1.3g | Sugar: 12.2g

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