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close up of a loaf of zucchini bread sliced on a plate

Gluten Free Zucchini Bread

This gluten free zucchini bread is incredibly moist, and so healthy, with an added boost of protein powder and extra fiber from chia seed flour.
Course Bread, Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10
Calories 365kcal
Author Amee


  • 1 ½ cups Pamela's gluten-free baking mix or any other GF baking mix with leavening ingredients
  • ½ cup chia seed flour  or make your own by grinding the seeds to a powder
  • ¼ cup unflavored protein powder (can be whey or soy-based)
  • 1 cup coconut sugar or raw sugar
  • ½ cup agave nectar can also use honey or real maple syrup 
  • ¼ cup unsweetened applesauce
  • ¾ cup unrefined coconut oil melted and cooled
  • 2 ½ cups shredded zucchini
  • 2 eggs
  • 2 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon lemon juice
  • *optional- ½ cup chopped walnuts


  • Preheat oven to 350 degrees F.  
  • Combine coconut sugar, agave nectar (or honey or maple syrup-your preference), applesauce, coconut oil (make sure it's room temperature), lemon juice and eggs.  Mix thoroughly.  
  • In a separate bowl, combine flours, protein powder, cinnamon and nutmeg.  
  • Add dry ingredients to wet mixture and blend until mixed.  Fold in zucchini and nuts.  
  • Divide mixture into four greased mini loaf pans and bake for 35-40 minutes, or two regular loaf pans for 55 minutes or until baked through.


Calories: 365kcal | Carbohydrates: 42g | Protein: 6g | Fat: 20g | Saturated Fat: 15g | Cholesterol: 37mg | Sodium: 205mg | Potassium: 140mg | Fiber: 4g | Sugar: 21g | Vitamin A: 117IU | Vitamin C: 6mg | Calcium: 96mg | Iron: 1mg