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.
You also might like these best ever gluten-free zucchini muffins!
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
For more tried-and-true gluten-free recipes, try this gluten-free banana bread, gluten-free pizza crust or gluten-free chocolate chip cookies!
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.
Recipe FAQs
Yes, for best results with your zucchini bread, it’s important to squeeze out excess moisture from the grated zucchini before mixing it into the batter.
There’s no need to take the skin off of zucchini when making zucchini bread. The skin has lots of nutrients and you won’t notice it when it’s all baked up! Just use a box grater or grating attachment on your food processor to grate the entire zucchini.
If your zucchini bread has a gummy texture, it could be because you used too much brown sugar or oil. This recipe has the perfect balance of white and brown sugar, resulting in a light, tender crumb.
Gluten-Free Zucchini Bread Expert Tips and Tricks
- Add chocolate chips. You can add a cup or two of chocolate chips to the batter of this gluten-free zucchini bread recipe for an extra delicious treat!
- 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. If you want to switch up this gluten free zucchini recipe, try making gluten free zucchini muffins instead of a loaf.
With pumpkin season around the corner, you also might like this gluten-free pumpkin bread.
More Gluten-Free Recipes
I hope you love this recipe as much as we do! If you try this gluten-free zucchini bread, be sure to leave me a comment/rating below. I’d love to hear from you!
Gluten-Free Zucchini Bread
Video
Ingredients
Dry Ingredients:
- 1 cup gluten-free 1:1 baking 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!
This is my favorite bread recipe – I can’t believe it’s gluten free. Tastes so good!
I’m glad it turned out for you!
Hi Erin!
Funny story, I met your husband last April on my flight to Utah for a doTERRA event. We got to chatting about online marketing things and he was raving about your blog and I am so glad I came across it again! This recepie is amazing, we try to do gluten free things (homeade) so this was a perfect fit for the 10 pounds of zuccini I have in my kitchen right now LOL
Nice meeting you (Virtually)lol!
Ashley Ulizzi
Hey there. I hardly ever comment, but I wanted to state these are AMAZING!!!!
I used Better Batter. And I couldn’t find my nutmeg, so I used 1/2 tsp of allspice. I also used 1/2 cup chocolate chips (no walnuts).
Seriously. These are the BEST gf muffins I have ever eaten in my LIFE!!!!
These r far the best muffins I have tasted…Thku. I lost my gf do recipe and tweaked yours and OMG they r delicious!!!! Touché
I used less sugar about 1/2 less, butter instead of the coconut oil and regular milk, still worked great!!
Hi!
this gluten free zucchini bread looks really good. I dont have arrowroot, potato starch and buckwheat flours, can I just use rice and almond flour?
Thanks a lot 🙂
Best,
Isidora
Hi Isoidora! Unfortunately that won’t work. This recipe isn’t as flexible as some as my others and I recommend making it exactly as written. Sorry about that!
My family’s favorite zucchini bread recipe uses more cinnamon and contains raisins, coconut, and pecans; would I be able to make these changes to this recipe and still have it turn out?
Could I use another oil in place of coconut oil?
Also, thank you for your flour blend….going to try it with this and other recipes!
Another baking oil like canola or vegetable oil would work great. Glad you like the flour blend!
I used MCT oil, liquified coconut oil. That took away the need for eggs and coconut milk to be room temperature. It was great! My question is do you store it in the fridge or out?
Hi Erin. I have all of the flours except the potato starch. Do you think substituting tapioca starch would work? Also, I’m planning on using buttermilk. Would you omit the lemon juice since buttermilk is more acidic than almond milk? Thanks for your help! I’m so excited to try baking this tomorrow.
Hi Kelli! Yes – I would omit the lemon juice if you’re using buttermilk. You can try the tapioca starch and I think it should be ok. It’s always hard to know exactly if it will work without trying it myself. Let me know how it goes!
Could you make this with an all purpose gluten free flour too? Would the measurements be the same?
I haven’t tried this with GF all purpose blend, but I think it would work! They are all a little different but I would definitely use one with xanthan gum. My flour blend doesn’t need xanthan gum because buckwheat has elastic properties but it would probably be crumbly made with a blend with no xanthan gum.
This Gluten Free Zucchini Bread is the best gluten free baked item I have eaten. Ever. It is moist and light, not dense as so many others are. If I had not made this myself I would not have believed it to be gluten free. Thank you for an amazing recipe!
I’m so happy to hear this! Glad you enjoyed it!
I’m in love with this!!!
You can never have too many zucchini bread recipes! Love this one is gluten-free!
I haven’t met a zucchini bread I haven’t loved! This one looks fantastic!
I love zucchini! Great video!