Bright lemon zest and juice cut through this loaf's tender crumb, while shredded zucchini keeps every slice moist without weighing it down. The batter comes together with almond flour and tapioca starch, giving it that deep-golden crust and clean slice once fully cooled. Maple syrup and coconut oil add a subtle sweetness and richness, and a handful of chopped walnuts folded in at the end brings a satisfying crunch to contrast the soft interior. It's a straightforward, one-pan bake that rewards patience during cooling — the crumb firms up beautifully if you let it rest before slicing. This one's a genuinely solid pick for a gluten free kitchen, delivering all the citrusy, cozy comfort of classic zucchini bread.
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Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a thin layer of coconut oil and line the bottom with a strip of parchment paper, leaving an overhang on the two long sides for easy lifting.
Shred the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel or several layers of paper towels, wrap tightly, and squeeze firmly over the sink until no more liquid releases — you should have about 1 1/2 cups of tightly packed, dry shreds.
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