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Zucchini Apple Bread (Gluten-Free)

This Zucchini Apple Bread has a delicious cinnamon crumb topping! You'll never guess it's Gluten-Free and Paleo. Kid friendly and a perfect recipe for the start of fall.

Course Breakfast
Diet GlutenFreeDiet
Prep Time 15 minutes
Cook Time 1 hour
Servings 10
Author Amy Rains


For the Zucchini Apple Bread

  • 1.5 cups blanched almond flour
  • 1/2 cup tapioca starch
  • 1/4 cup coconut sugar
  • 2 tbsp coconut flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 3 large eggs
  • 1/3 cup melted coconut oil
  • 2 tbsp maple syrup
  • 1 cup shredded zucchini
  • 2/3 cup diced apples*
  • 1/3 cup diced pecans

For the crumb topping:

  • 2 tbsp melted butter or coconut oil
  • 2 tbsp chopped pecans
  • 1 tbsp almond flour
  • 1 tbsp coconut sugar
  • 1 tsp cinnamon
  • pinch of sea salt


  1. Preheat the oven to 350. Lightly grease a 8.5x4.5 loaf pan and set aside.

  2. In a large mixing bowl, mix together the dry ingredients. In a separate smaller bowl, whisk together the wet ingredients: eggs, coconut oil, and maple syrup. Combine the wet and dry ingredients, continuing to whisk until no dry pockets remain.

  3. Drain any excess water out of the zucchini by squeezing the shredded zucchini with a tea towel or paper towel. Fold in the zucchini, apples, and pecans into the batter. Using a spatula, spread the batter in the prepared loaf pan.

  4. Make the crumb topping: stir together the melted butter or coconut oil, almond flour, sugar, cinnamon and sea salt. Spoon on top of the loaf and evenly distribute.

  5. Transfer the bread to the oven and bake for 60 minutes (may be a little less if your oven tends to be extra hot, check on the bread at the 50 minute mark). Remove from the oven and let cool before slicing.

Recipe Notes

*Use a good baking apple like Braeburn, Pink Lady, or Honeycrisp.