Gluten-Free, Sugar-Free Zucchini Bread (Low-Lectin)

Easy to make, healthy, and delicious, this gluten-free and sugar-free zucchini bread is probably the best and healthiest zucchini bread you’ll ever make.

Free from both natural and artificial sweeteners, it’s also low-carb. Its soft, moist texture makes every bite feel light and satisfying.

Why we love this gluten-free, sugar-free zucchini bread

NOTE: This recipe is the updated and improved version of our older sugar-free zucchini bread recipe.

• It’s easy to make. Anyone can do it!
• This bread fits many diets. It’s sugar-free, low-carb, gluten-free, grain-free, dairy-free, paleo, and low-lectin.
• No added sugars here! And that includes natural or artificial sweeteners too. If you want more sweetness, just drizzle a tiny bit of raw, local honey on top, after baking, or when serving. Depending on your macro requirements, this zucchini bread can fit into a keto diet.
• It uses almond, tigernut, coconut, and tapioca flours. This mix makes it gluten-free, low-carb and gives it a great texture.
• For fat, we use extra virgin olive oil in it. It’s a healthier choice.
• The bread is soft and moist. It feels light when you eat it.
• It’s naturally sweet. Most of this sweetness comes from the tigernut flour.

Easy, healthy, and tasty – that’s our sugar-free and gluten-free zucchini bread!

Why and how to remove lectins from zucchini

Lectins are a type of protein found in many plants, and zucchini is one of them. For those sensitive to lectins, consuming them can lead to digestive discomfort. 

Most of the lectins in zucchini are concentrated in the skin and seeds. To reduce the lectin content, it’s recommended to peel the zucchini and scoop out its seeds before cooking or eating.

This process makes the zucchini more digestible and offers a better texture for this zucchini bread and other dishes like these gluten-free Zucchini Baked Fries with Garlic Sauce.

The ingredients for this sugar-free zucchini bread

For this bread, feel free to use any variety of fresh zucchini. However, remember to peel them and remove the seed-filled core.

Although the wet ingredients are blended, it’s essential to grate the zucchini to extract excess liquid. I find a nut milk bag particularly handy for this purpose.

DRY INGREDIENTS:

• 1 cup almond flour, lightly packed
• 1 cup tigernut flour, lightly packed
• 4 tablespoons tapioca flour
• 4 tablespoons coconut flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt

Note: When measuring flour using the “lightly packed” method, gently press down the flour with your hand. Add more flour until you reach the desired measurement without compacting it too much.

WET INGREDIENTS:

• 4 pasture-raised eggs
• 12 tablespoons extra virgin olive oil
• 1 1/2 teaspoons Ceylon cinnamon
• 1/2 teaspoon allspice
• 1/8 teaspoon nutmeg
• 1 teaspoon pure vanilla extract
• 2 cups grated / shredded zucchini (squeeze out the excess liquid before measuring)

FOR TOPPING:

• a handful of toasted walnuts, finely ground
• 1-2 teaspoons of raw, local honey (Yacon, Allulose, or Maple syrup can be used instead)

Instructions to make this gluten-free, sugar-free zucchini bread

• Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper for easy removal.
• In a large mixing bowl, whisk together the dry ingredients until well combined.
• In a blender, combine all the wet ingredients until smooth.
• Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined, ensuring not to over-mix. The resulting batter should be fluffy and light.
• Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
• Bake in the preheated oven for 55 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. If you prefer using mini loaf pans, divide the batter among four of them and bake for about 40 minutes.

• After baking, allow the bread to cool in the loaf pan for about 10 minutes.
• Carefully remove the bread from the pan and place it on a cooling rack, letting it cool until it reaches room temperature. Now you can drizzle some honey on top and sprinkle the finely ground walnuts.
• Once cooled, it’s ready to slice and enjoy. For storage, place the bread in a glass container with a lid and refrigerate. If you’d like to freeze it, first slice the bread and place parchment paper between each slice to prevent sticking. Store in a freezer-safe container or bag.

For more sugar-free treats, check out our Gluten-Free and Sugar-Free Desserts Round-Up with more than 30 recipes.

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Print Recipe

Gluten-Free, Sugar-Free Zucchini Bread (Low-Lectin)

(8 votes, average: 4.63 out of 5)

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By Claudia Curici, Health Coach – Serves: 12

Prep Time: 30 minutes – Cooking Time: 55 minutes

Easy to make, healthy, and delicious, this gluten-free and sugar-free zucchini bread is probably the best and healthiest zucchini bread you’ll ever make. Free from both natural and artificial sweeteners, it's also keto-friendly. Its soft, moist texture makes every bite feel light and satisfying.

Ingredients

• DRY INGREDIENTS:
• 1 cup almond flour, lightly packed
• 1 cup tigernut flour, lightly packed
• 4 tablespoons tapioca flour
• 4 tablespoons coconut flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• WET INGREDIENTS:
• 4 pasture-raised eggs
• 12 tablespoons extra virgin olive oil
• 1 1/2 teaspoons Ceylon cinnamon
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon allspice
• 1/8 teaspoon nutmeg
• 2 cups grated zucchini (squeeze out the excess liquid before measuring)
• FOR TOPPING:
• a handful of toasted walnuts, finely ground
• 1-2 teaspoons of raw, local honey (Yacon, Maple, or Allulose syrup can be used instead)

Instructions

1

Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper for easy removal.

2

In a large mixing bowl, whisk together the dry ingredients until well combined.

3

In a blender, combine all the wet ingredients until smooth.

4

Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined, ensuring not to over-mix. The resulting batter should be fluffy and light.

5

Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.

6

Bake in the preheated oven for 55 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. If you prefer using mini loaf pans, divide the batter among four of them and bake for about 40 minutes.

7

After baking, allow the bread to cool in the loaf pan for about 10 minutes.

8

Carefully remove the bread from the pan and place it on a cooling rack, letting it cool until it reaches room temperature. Now you can drizzle some honey on top and sprinkle the finely ground walnuts.

9

Once cooled, it's ready to slice and enjoy. For storage, place the bread in a glass container with a lid and refrigerate. If you'd like to freeze it, first slice the bread and place parchment paper between each slice to prevent sticking. Store in a freezer-safe container or bag.

Notes

When measuring flours using the "lightly packed" method, gently press down the flour with your hand. Add more flour until you reach the desired measurement without compacting it too much.