Sweet Potato Zucchini Bread GF


So I thought I had gone bananas over my gluten free banana bread recipe… well let’s just say that recipe is going to collect some dust now that I’ve discovered this one. This sweet potato zucchini bread is packed beta-carotene, B6, C, A, manganese and loaded with fiber. Get ready for an ultra moist and delicious zucchini bread that is sure to wake up your morning on a happy note.

This recipe was adapted from Spunky Avocado’s blog post click here. I only bake gluten free now days because I feel better when I avoid wheat flour. Many gluten free recipes are delicious but I often find them to be very delicate and break apart easily.  This recipe is quite the opposite.  Let’s just say that it is so moist that I recommend you store the sweet potato zucchini bread in the refrigerator. Mine kept well for 4 days – we ate it too quickly to test holding it any longer than that. I suspect that due to the heavy moisture content it would tend to mold quickly, especially over the warmer summer months.

This recipe will be my go to sweet bread base even if I decide change up the flavor like omitting the cinnamon and adding any of the following flavor combinations:

ginger and cranberry
cherries and chocolate
cranberries and orange zest
walnuts, raisins and cardamom
dried blueberries, lemon zest and almond extract

Sweet Potato Zucchini Bread GF
Prep time
Cook time
Total time
This is hands down the moistest sweet bread I've ever had. Making a really moist gluten free bread is pretty exciting to me as many gluten free recipes can tend to be a bit dry. I hope this one becomes a family favorite in your home just as it is in ours.
Recipe type: breakfast bread
Serves: 16
  • 1.5 cup shredded (raw, peeled) sweet potato
  • 1.5 cup shredded (raw) zucchini
  • ½ cup quinoa flour
  • 1½ cups almond flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp sea salt
  • 1 cup coconut palm sugar
  • ¾ cup applesauce
  • 3 eggs
  • ¾ cup melted coconut oil
  • 1 tsp vanilla
  1. Preheat oven to 350.
  2. Line a large bread pan with parchment paper.
  3. Shred sweet potato and zucchini.
  4. Sift flours, cinnamon, baking soda, baking powder and salt into a small mixing bowl.
  5. In large bowl, beat together coconut palm sugar, applesauce, eggs, coconut oil (melted but not too hot) and vanilla.
  6. Mix in sweet potato and zucchini. Add the sifted dry ingredients and mix well.
  7. Pour into a loaf pan and bake for 60-70 minutes or a knife inserted into the center comes out clean.
  8. Cool in pan on rack for 15 minutes. Lift the bread out by the parchment paper and cool completely. Hold in the fridge in an airtight container.
  9. *Note - I tented my loaf with foil the last 15 minutes from preventing it from getting too dark.
  10. **Note - The original recipe called for 2 cups of white flour instead of the quinoa and almond flour so if your not into baking gluten free you may want to try it with a traditional wheat or white flour.