Easy Gluten-Free Zucchini Bread

Let’s make gluten-free zucchini bread that’s quick, easy, and delicious. It’s so good, you won’t even realize it’s gluten-free. Fresh grated zucchini adds moisture, while sliced almonds and almond flour create that texture you’re looking for with NO gluten. Ingredient list: 1.5 medium zucchini (about 2 cups grated) 2 eggs 1/2 cup sugar 1/2 teaspoon ground cinnamon 1 teaspoon kosher salt 1 teaspoon baking soda 1 cup sliced almonds 2 cups almond flour Butter for greasing Timestamps: 0:00 - Intro & why this recipe is special 1:15 - Grating the zucchini (tips & tricks) 3:30 - Mixing the wet ingredients 5:45 - Adding almonds and almond flour 7:20 - Preparing and filling the pan 8:40 - Baking temperature technique (important!) 11:00 - Unveiling the finished bread 12:15 - Taste test & texture breakdown Baking Instructions: 350°F for 35 minutes, then reduce to 325°F for an additional 10 minutes. This two-temperature method keeps it perfectly moist without drying out! Are you going to try this? Let me know in the comments! Subscribe for more recipes, and follow me on TikTok + IG: IG @guarnaschelli TikTok @guarnaschelli