Gluten-Free Zucchini Bread Recipe

There’s something about the first hint of fall that makes us crave cozy bakes—and zucchini bread is the perfect treat for the season. This recipe is inspired by Claire Saffitz’s classic version, but we’ve remixed it with a Julian Bakery twist: zero sugar, more protein, and of course, completely gluten-free.

Instead of refined sugar, we’ve used our Organic PureMonk Ultra for natural sweetness, and swapped out traditional all-purpose flour for a powerhouse combo of Egg White Protein Powder and almond flour. The result? A moist, olive oil–rich loaf that’s both nourishing and satisfying—perfect for breakfast, an afternoon snack, or dessert.

Ingredients

• 1 cup blanched almond flour 
• ½ cup Julian Bakery Unflavored Egg White Protein Powder
• ½ teaspoon ground cinnamon 
• 1 teaspoon salt 
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ¼ teaspoon Julian Bakery Organic PureMonk Ultra
• 2 large eggs, at room temperature
• ½ cup olive oil (plus more for the pan) 
• ¼ cup plain Greek yogurt 
• 1 teaspoon vanilla extract 
• 14 oz zucchini (about 2 small), grated on a box grater, unpeeled, and thoroughly squeezed

Instructions

1. Prep the Pan & Zucchini

• Lightly oil a loaf pan with olive oil and line the bottom with parchment paper.
• Grate the zucchini using a box grater, then place it in a clean kitchen towel. Squeeze out as much liquid as possible—this step is key to avoiding a soggy loaf. 

2. Mix the Dry Ingredients

• In a large bowl, whisk together the almond flour, egg white protein powder, cinnamon, salt, baking powder, and baking soda.

3. Mix the Wet Ingredients

• In a separate bowl, whisk together the monk fruit extract, eggs, olive oil, Greek yogurt, and vanilla extract until smooth. 

4. Combine & Fold

• Fold the grated zucchini into the dry mixture, using your hands if needed to break up clumps.
• Add the wet mixture to the dry and stir gently until everything is well combined. 

5. Bake 

• Preheat the oven to 350°F (175°C). 
• Transfer the batter into the prepared loaf pan.
• Optional: sprinkle a touch of sugar or monk fruit across the top for a golden crust.
• Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.

Serving Suggestion

Let the bread cool slightly before slicing. Enjoy warm with a drizzle of olive oil, a smear of almond butter, or just on its own alongside a cup of tea or coffee.

This gluten-free zucchini bread is wholesome enough for breakfast, yet indulgent enough for dessert—a true fall favorite you’ll want to bake on repeat.