This Gluten Free Zucchini Bread is the most moist, tender loaf you'll make all summer and the pecan crumble topping takes it from good to unforgettable. Completely dairy free, refined sugar free, and allergy friendly, it comes together in under an hour and tastes like something from a high-end bakery.
When I was in California in February, I ate this gluten free zucchini bread at a cafe that had caramelized pecans on top. Just a couple nuts sat on top of the bread and they were delicious, but the bread itself was dry and not that good. I knew I could make an even better version with a better crumble topping, and I definitely did with this recipe! I might be a little biased, but I think this is the best zucchini bread.
Why You'll Love This Gluten Free Zucchini Bread
- Allergy friendly: this bread is gluten free, dairy free, soy free and corn free. Made with whole food, simple ingredients everyone can enjoy!
- Refined sugar free: we stick to maple syrup to add a touch of sweetness to this healthy zucchini bread recipe so it's not overly sweet.
- Anti-inflammatory ingredients: olive oil instead of vegetable oil, maple syrup instead of refined sugar, and cinnamon for blood sugar support.
- The pecan crumble: I'm the queen of crumbles, so I had to make the perfect topping for this bread! A moist zucchini loaf is topped with a pecan crumble/pecan praline vibe. The crumble topping sets this recipe apart from every other version.
- Sneaky nutrients: zucchini adds tons of moisture to baked goods to yield a soft and tender loaf with added fiber and micronutrients, without tasting like veggies. Even the kiddos will love this one!
- Easy recipe: this is the type of recipe to whip up during zucchini season when you have too many zucchini's on hand. Although it's just as delicious year round. It comes together in 10 minutes and bakes in under an hour.
Gluten Free Zucchini Bread Ingredients
- Pecans: roughly chop whole pecans or buy pecan halves and pieces.
- Maple syrup: used both in the topping and as the main sweetener in the bread. I love using maple syrup or coconut sugar instead of white sugar for a healthier, low glycemic option. Just make sure to use real maple syrup, not pancake syrup.
- Coconut oil: this helps hold the crumble topping together. You can always use melted butter.
- 1:1 gluten free flour: make sure to use a 1:1 all purpose gluten-free flour blend with xanthan gum for the best texture.
- Tigernut flour: this adds flavor and sweetness to the bread without having to add more sweetener. Tigernuts are a tuber, not a nut so it's a great nut free alternative to almond flour if you have a nut allergy. Alternatively, you can always use almond flour.
- Cinnamon: the cinnamon is a must in this zucchini bread. It compliments the zucchini and pecans perfectly, helping to add depth of flavor and blood sugar balancing benefits!
- Zucchini: you'll need one large, fresh zucchini. In-season zucchini during the peak of summer adds the most flavor!
- Olive oil: the main fat in this recipe. I love using olive oil in breads and muffins for a light and airy texture.
- Eggs: eggs help hold this quick bread recipe together and give it rise.
- Baking powder, baking soda, sea salt, vanilla extract
How to Make Gluten Free Zucchini Bread with Pecan Crumble
- Preheat oven to 350F. Line a loaf pan with parchment paper.
- First, make the crumble. Combine the pecans, flour, cinnamon, maple syrup, and 1 tablespoon of coconut oil in a small bowl. If the mixture is too crumbly and dry, add the other tablespoon of oil. Set aside.
- Next, start bread by shredding your zucchini then lightly squeezing it out. Add the shredded zucchini to towel or stack of paper towels and gently squeeze out a couple tablespoons of water.
- Whisk together the dry ingredients in a medium bowl.
- In a large bowl, beat together the oil, maple syrup, eggs, and vanilla extract until smooth.
- Add the flour mixture to the wet ingredients and mix on low to combine.
- Pour the batter into the prepared loaf pan.
- Sprinkle your crumble over top. Press it down gently just so it sticks to the top of the loaf.
- Bake for 40-45 minutes until a toothpick comes out clean. Let cool for 10 minutes in the pan before using the edges of the parchment paper to pull the loaf out. Let it finish cooling on a wire rack.
- Once cooled, slice and enjoy!
Substitutions and Variations
- Tigernut flour: you can also use almond flour, if tolerated.
- Pecans: if you're not a big pecan fan, I think this recipe would also taste good with walnuts. I only used pecans in the topping, but you could definitely mix some into the batter too.
- Fat: the main fat in this pecan zucchini bread recipe is olive oil. It provides a great crumb, but if you're out, another neutral oil will work. You could also try using melted (dairy free) butter for an even richer loaf. Just note, this may result in a slightly denser loaf.
- Add-ins: add more nuts to the batter (even a combo like walnuts and pecans!) or try adding some chocolate chips for a super decadent zucchini loaf.
- No nuts: skip the pecan crumble entirely and top with a simple cinnamon sugar mixture — 2 tablespoon coconut sugar mixed with 1 teaspoon cinnamon. You still get a beautiful topping without any nuts.
Tips for Making the Best Gluten Free Zucchini Bread
- Gently squeeze out excess moisture from the shredded zucchini before using. This ensures there is not too much moisture in the recipe, leaving your bread soggy and gummy. Once you've shredded the zucchini, add it kitchen towel and gently squeeze a couple of tablespoons of excess liquid out. You don't have to squeeze all the liquid out, we want some of that moisture, but the zucchini should feel drier and not full of juices.
- Measure flour correctly. This is especially important with gluten-free baking. Scoop flour into your measuring cup then level it off.
- Don't over mix the batter! Once you've added the dry ingredients, gently fold them in or mix on low until just combined for best results. Over mixing results in a tough and gummy texture of the finished product. We want a light and moist, tender crumb!
- Gently add the crumble topping. Once you pour your zucchini bread batter into your prepared loaf pan, spread the crumble topping over the zucchini bread and gently press it down some into the top of the bread so it sticks. Don't push too hard or too much, otherwise it will be less of a topping and more incorporated into the bread when it bakes.
- Don't over bake! Gluten free quick breads dry out fast. Start checking at 38 minutes. You'll know it's done when the top is golden brown and a toothpick inserted in the center of the loaf comes out with a few moist crumbs.
- Let it cool completely before slicing. This is especially critical for gluten-free breads which need time to fully set. Cutting it warm can result in a crumbly mess.
Storage and Serving
Store leftover pecan zucchini bread in an airtight container at room temperature for up to 5 days. You can slice and wrap individual slices in plastic wrap and place them in a freezer safe bag or container. Frozen bread will last up to 3 months, just thaw in the fridge or warm on a low temperature in the oven before serving.
This zucchini bread tastes amazing on its own and is fantastic as part of a brunch spread, for snack, or for dessert. It's lovely warmed up slightly in the microwave with a scoop of vanilla ice cream for dessert.
FAQ
Yes, it is both gluten free and dairy free as written, just make sure to check ingredient labels.
I have not tested an egg free version of this recipe. If you try an egg replacer, like flax eggs, let us know how it went!
Yes, you can skip the walnuts entirely if you have a nut allergy. Skip the crumble topping or see the substitutions section for a nut-free alternative. Be sure to use tigernut flour instead of almond flour, too.
Nope! Just wash your zucchini well, dry and then shred!
If you want the arm workout, you are welcome to use a box grater to hand shred your zucchini. I personally don't have the time or energy for that and prefer a much easier method called The Food Processor. I roughly chop my zucchini into large chunks then shred it in the food processor. This is the easiest way to get grated zucchini for zucchini bread!
Although I haven't personally tested it, why not?! Just add the batter to muffin tins, sprinkle the crumble topping on, and bake for about half the time (20-25 minutes). If you try it, let us know how it went! You could also try making mini zucchini breads. Just divide batter between a few mini loaf pans and also bake for less time.
This can be a result of either measuring the flour incorrectly or too much liquid. See tips for how to measure flour correctly and squeezing excess moisture from the zucchini. You do want to squeeze some of the extra moisture out as zucchini contains a lot of moisture and all that extra liquid can yield a gummy bread.
You'll know it's done when the top is golden brown and a toothpick inserted in the center of the loaf comes out with a few moist crumbs.
Yes, you can! See storage tips above, but this bread will keep well for 2-3 months in the freezer.
Of course! Dark chocolate or semi-sweet chocolate chips taste best in this gluten free zucchini bread.
More Delicious Gluten Free Loafs
Gluten Free Walnut Crumble Banana Bread
Gluten Free Apple Cinnamon Bread
Gluten Free Cookie Dough Bread
The Best Gluten Free Chocolate Chip Pumpkin Bread
If you try this Gluten Free Pecan Zucchini Bread, please leave a rating and review below! Tag me on social media, I love hearing from you.
Gluten Free Zucchini Bread with Pecan Crumble
Equipment
- hand mixer or
Ingredients
Pecan Crumble
- 1 cup chopped pecans halves and pieces or roughly chopped whole pecans
- ¼ cup tigernut flour or almond flour
- ½ teaspoon ground cinnamon
- 2 tablespoon maple syrup
- 1-2 tablespoon melted coconut oil or butter
Zucchini Bread
- 1 cup 1:1 gluten free flour
- ½ cup tigernut flour or almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup shredded zucchini* about 1 large zucchini
- ¼ cup olive oil*8
- ¼ cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Line a loaf pan with parchment paper.
- First, make the crumble. Combine the pecans, flour, cinnamon, maple syrup, and 1 tablespoon of coconut oil in a small bowl. If the mixture is too crumbly and dry, add the other tablespoon of oil. Set aside.
- Next, start bread by shredding your zucchini then lightly squeezing it out. Add the shredded zucchini to towel or stack of paper towels and gently squeeze out a couple tablespoons of water. You don't need it to be completely dry, we want some of that moisture.
- Whisk together the dry ingredients in a bowl- the flours, baking powder and soda salt, and cinnamon.
- In a large bowl, beat together the oil, maple syrup, eggs, and vanilla extract until smooth.
- Add the dry to the wet and mix on low to combine.
- Pour the batter into the prepared loaf pan.
- Sprinkle your crumble over top. Press it down gently just so it sticks to the top of the loaf.
- Bake for 40-45 minutes until a toothpick comes out clean. Let cool for 10 minutes in the pan before using the edges of the parchment paper to pull the loaf out. Let it finish cooling on a wire rack.
- Once cooled, slice and enjoy!
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