This gluten-free zucchini bread is EASY and completely delicious! It’s lightly sweet, perfectly moist, and one of the best ways to use up fresh zucchini in the summertime.
Hundreds of reviewers agree this gluten-free zucchini bread recipe is a keeper! This tried-and-true recipe was originally published in 2016 and is one my TOP summer recipes today!
This gluten-free zucchini bread is my favorite, tried-and-true recipe! I look forward to making it every year when it’s zucchini season. Unsurprisingly, even three mini loaves don’t last long at my house.
You can make and enjoy this quick bread recipe in less than an hour, making it a great option when your sweet tooth suddenly strikes. It’s simple to whip up, and kids can easily chip in to help with the grated zucchini or mixing.
I tested and re-tested this recipe when I was developing it. I think this zucchini bread turns out best in mini loaf pans.
My non-gluten-free eating family members have declared it better than regular zucchini bread. I hope you like it!
Why You’ll Love this Recipe
- Made with simple ingredients
- Great way to use extra zucchini from the garden
- Easy to whip up
- Perfect texture
- Always moist
Ingredients You’ll Need
These key ingredients make this the best zucchini bread you’ll ever try—gluten-free or not!
- High-quality gluten free flour: It’s important to use gluten-free 1:1 baking flour for any gluten-free baking. It makes all the difference in getting a tender crumb.
- Almond flour: I like to add a little almond flour to my gluten-free baked goods to get the perfect texture.
- Cinnamon and nutmeg: These warm spices make this gf zucchini bread flavorful and comforting!
- Coconut oil: Melted coconut oil adds richness and moisture to the zucchini bread batter.
- Almond milk: Because this recipe calls for almond milk, the zucchini bread is also dairy-free. You can use coconut milk or regular milk if desired.
- Lemon juice: Lemon juice adds a little zing and brings out all of the flavors.
- Grated zucchini: It’s important to use cheesecloth or paper towels to squeeze out extra moisture from the shredded zucchini, which has a high water content.
- Brown sugar and white sugar: I don’t like adding too much sugar to my quick bread recipes. 1/4 cup brown sugar and 1/2 cup white sugar creates the perfect light sweetness!
How to Make Gluten-Free Zucchini Bread
- Preheat the oven to 350F. Grease 3 mini loaf pans with cooking spray or coconut oil.
- In a large bowl, combine the dry ingredients. Whisk to evenly distribute.
- Add the brown sugar, white sugar, and wet ingredients, including eggs, coconut oil, almond milk, lemon juice, and vanilla extract.
- Using a hand mixer, mix on low to evenly combine. Add the zucchini and mix for 30 seconds or so on low to combine. Add the walnuts or chocolate chips and stir to combine.
- Pour the batter into the prepared loaf pans. Bake for 25-30 minutes, until set in the middle.
- Let sit in the loaf pan for 10 minutes to cool, then turn out onto a wire rack to continue cooling.
Storage/Freezer Instructions
Store leftover zucchini bread in an airtight container or wrapped in plastic wrap at room temperature for up to three days. But trust me, it will probably disappear much faster than that!
You can also freeze your gluten free zucchini bread recipe by letting each loaf cool to room temperature, then wrapping them in plastic wrap and storing in the freezer. Let the loaf thaw on the countertop or microwave for a few minutes when ready to eat.
Gluten-Free Zucchini Bread Expert Tips and Tricks
- Add chocolate chips. You can add a cup or two of chocolate chips to this batter for an extra delicious treat! For an extra chocolatey option, I make this gluten-free double chocolate zucchini bread.
- Use mini loaf pans. This zucchini bread it turns out so good using mini loaf pans. Mini loaves bake perfectly through the center of the loaf without getting over-baked on the outside, and they also rise better. Plus, small individual slices of gluten free quick bread is fun to eat!
- Make muffins. I love making these gluten-free zucchini muffins for another easy zucchini option. I tend to double or triple the recipe, the muffins disappear so fast!
More Gluten-Free Quick Bread Recipes
Gluten-Free Zucchini Bread
Video
Ingredients
Dry Ingredients:
- 1 cup gluten-free measure-for-measure flour
- 1/4 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
Other:
- 1/4 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1/3 cup vegetable oil or oil of choice
- 1/4 cup almond milk room temperature
- 1 teaspoon lemon juice
- 2 teaspoons vanilla
- 1 cup finely grated zucchini squeezed of excess water (from about 1 large zucchini)
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat the oven to 350F. Grease 3 mini loaf pans (or one 9×5 loaf pan) with cooking spray or coconut oil.
- In a medium bowl, combine the dry ingredients. Whisk to evenly distribute.
- Add the brown sugar, white sugar, eggs, oil, almond milk, lemon juice, and vanilla. Using a hand mixer, mix on low to evenly combine. Add the zucchini and mix for 30 seconds or so on low to combine. Add the walnuts or chocolate chips and stir to combine.
- Pour the batter into the prepared loaf pans. Bake for 30-35 minutes, until set in the middle. Let sit in the pan for 10 minutes to cool, then turn out onto a wire rack to continue cooling. Store leftovers wrapped tightly in plastic wrap at room temperature. Enjoy!
My son requested this as his Birthday “Cake” ❤️ good gf recipes are hard to come by, but this one is amazing! Thank you for sharing.
Aww, we love this so much! Thank you for sharing with us, Jennifer. We hope your son loves his birthday “cake!”
Hello! Looks amazing.
Could I use honey or agave instead or sugar please?
Thanks!
Hi Emma! Unfortunately we don’t typically bake with sugar substitutes. We’d be hesitant to use honey or agave in place of the sugar since that would change the moisture levels. The sugar plays into both taste and texture. If you decide to test it out, we’d love to hear how it goes!
Hi Erin! I just found your site a couple weeks ago, and had to get on here and thank you so much for this ahhhhmazing recipe!! I followed the recipe (without almond flour) as stated, and this is THEE BEST gluten free zucchini bread I’ve ever had OR made! You absolutely can not tell it’s gluten free, it’s so moist, flavorful, and the texture is spot on. You nailed it! My hubby will not eat anything with zucchini, and he devours it. This was my 4th time making it already this year! I’m a huge fan! Thank you!
Wow! Thank you for such wonderful feedback, Wendy! This means so much to us. We’re thrilled both you and your husband loved the zucchini bread and that it has become a repeat recipe. We hope your next bake is just as amazing!
My pleasure Christie ~ You did all the hard work! Made it again today but used yellow squash. It’s just as delish, and actually hard to tell the difference. I may have to increase the spices a little (for my tastes) if I do it again.
Hi Wendy! It’s great to hear the yellow squash worked well. We definitely understand wanting to adjust the spices to taste. Happy baking!
I made this as a big loaf, and it was amazing! I’d love to make muffins next time, but I’m not sure how long to keep them in the oven. What do you recommend?
We’re so pleased you loved the zucchini bread, Bailey! Thank you! For muffins we recommend this gluten-free zucchini muffin recipe (the chocolate chips are totally optional). Happy baking!
This was perfect! I used a standard sized loaf pan and baked it for 50 minutes. Although I had really pressed the grated zucchini, it was so fresh (just picked from my neighbor’s garden) that the batter looked really wet. I added two T of arrowroot flour directly into the loaf pan and stirred well before putting it into the oven. Great texture and baked evenly through.
We’re thrilled you enjoyed the zucchini bread so much! Fresh homegrown zucchini is the best. We’re so glad the arrowroot flour helped balance the extra wet zucchini. Thank you for sharing!
Hello! I dont have a loaf pan, instead i will be using a glass casserole 15 x 10. What temp and time for that please?
Hi Nik! A 15×10 pan is much larger than a 9×5 loaf pan which would make this batter spread very thin. We haven’t tested it with this sizing to say a good baking time. If you’d like to test it out, we’d recommend using a toothpick to check for doneness along the way. Thank you for your question!
Love this recipe. I bake this recipe in a silicone mold that makes 8 tiny loaves. They bake for about 22-25 minutes. My kids love them with chocolate chips. I love them plain. It’s a great snack, breakfast addition, or dessert. Love. Love. Love.
Yay! We’re so glad the bread has been such a hit, Candy. 8 tiny loaves sound perfect! We’re also fans of both chocolate chip and plain versions. Thank you for sharing such wonderful feedback with us!
This Zucchnini bread is delicious! It’s easy to make.
We’re so glad you were pleased with the recipe, Helen! Thank you for your kind feedback!
Can I use Oak Milk instead of Almond milk
Definitely, Rose! We hope you love the zucchini bread!
Can you freeze the zucchini bread? I have a lot of zucchini and would like to make several loaves.
Every recipe I have made from your websites have been so tasty.
Thank you.
Definitely, Bobbi! Just make sure the bread is completely cool before wrapping tightly and freezing. We’re so happy to hear you’re enjoying the recipes. Thank you for the kind feedback!
Could you also make this an egg free recipe? What would you substitute?
Hi Nancy! Unfortunately we don’t typically bake with egg substitutes and haven’t tested replacements in this recipe. If you decide to try it out, we’d love to hear how it goes!
Can I sub something like maple syrup or applesauce for some of the sugar? Trying to cut down..
Hi Lauren! We don’t typically bake with sugar substitutes unfortunately. Those subs may be possible, but without testing it we don’t know how the added moisture would impact the texture or if they would require further adjustments. If you decide to try it out, we’d love to hear how it goes!
This is the best zucchini bread I’ve ever had. Most are dry but this is so moist and easy to make!
Aww, thank you so much, Linda! We’re thrilled you loved the recipe so much!
New visitor to your site. I tried the gluten free blueberry muffins and this zucchini bread recipe. Both were really good. I’ll be making more recipes from your site. Well done!
Thank you, Brenda! We’re so pleased you enjoyed both recipes. Thank you for sharing your kind feedback with us. We hope your next bake is just as amazing!
If you’re allergic to nuts can you just increase the GF flour?
Hi Keri! Yes you can replace the almond flour with more gf measure-for-measure flour. We hope you enjoy the zucchini bread!
I see that you use King Arthur’s 1-1 gluten free flour. Will Bob’s Red Mill 1 to 1 baking flour work as well? Thanks!
Bec
Bob’s Red Mill 1:1 Baking Flour is usually our second choice for baking. It should work well in place of the King Arthur. We hope you enjoy the zucchini bread!