Gluten-Free Raspberry Zucchini Bread

Gluten-Free Raspberry Zucchini Bread


"In an effort to eat healthier, I came up with this recipe for a much healthier zucchini bread, and I was pleasantly surprised that something that is good for you tastes so good. I have raspberry plants and a garden with zucchini so these are plentiful at this time of year. I also have an apple tree where I cook the apples down with no sugar added and then jar them for later use."
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1 h 35 m servings 254 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 322 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf plans with coconut oil and sprinkle with gluten-free flour.
  2. Beat eggs in a large bowl; stir in coconut sugar, coconut oil, applesauce, cane sugar, vanilla extract, baking soda, baking powder, Ceylon cinnamon, and Himalayan salt. Mix in gluten-free flour and chickpea flour, 1 cup at a time; stir until mixed well. Fold in zucchini, pecans, and raspberries. Pour batter into the prepared loaf pans.
  3. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/4 hours.


  • Cook's Notes:
  • Walnuts can be substituted for the pecans, if desired.
  • If you prefer a little bit sweeter bread then you can use a total of 2 cups of sugar instead of 1 and 1/2 but this was plenty sweet enough for me.
  • I try to use as many organic ingredients as possible.


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