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!
Table of Contents
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!
Thank you for such a delicious GF zucchini bread recipe! I subbed applesauce for the oil and reduced the (cane) sugar a little, added another 1/2 cup of shredded zucchini and the rind of the lemon, as well. Made a single loaf and baked it for 45 minutes. It turned out perfectly!!
Great to know the recipe turned out well with those modifications! I’m glad you enjoyed it!
What gf flour do I use? Can I use all almond flour?
I like to use King Arthur Flour gluten-free measure-for-measure flour. Bob’s Red Mill gluten-free flour will also work. Unfortunately all almond flour won’t work here!
I added more spices but it was so flavorful, I doubled and used loaf pans….needed to cook a bit longer but I love the soft parts too…will certainly make this again. Oh and I added the lemon zest
Could I substitute coconut flour for the almond flour? Also could I use goats milk for the almond milk?
Coconut flour won’t work here. It has very different properties than almond flour! I would use more gluten-free flour in place of the almond flour. Goats milk will work great!
Can you use coconut sugar instead of the white sugar?
I haven’t tried that myself but I think that should work!
Hi. Your recipe says gluten free flour in addition to the almond flour but doesn’t say how much gluten free flour to use. How much GF flour?
Thanks!
You can see the amounts of all the ingredients on the recipe card at the bottom of the post. I hope this helps!
Excellent and moist, sprinkled a bit of brown sugar on top gave it a nice crunch. Didn’t have a loaf pan , used a round cake pan worked great,
Has anyone doubled this recipe?
Yes you can easily double this! You might have to cook it in batches depending on how many pans you have. You can store the batter in the fridge in-between baking.
We’ve made these a few times and this recipe is a keeper. We decrease brown sugar slightly for preference and add chocolate chips. We make muffins in a silicone muffin pan and it yields 12 muffins for us.
Can I use coconut flour and 2% milk in this recipe?
Unfortunately coconut flour won’t work! It has very different properties than gluten-free flour.
I made Zucchini bread with this recipe and it is THE BEST GF recipe I’ve found by far! A GF tip I’ve found that works great is once everything is mixed together let sit for 5-10 minutes for the moisture to really absorb the GF flour to make it less grainy. This was the most moist bread I’ve ever had and tastes amazing!
Absolutely the best Gluten Free recipes I’ve tried. I took some into work for co-workers the owner of the company I work for and they absolutely loved it. I work for a gluten-free company we make gluten-free all purpose flour, pancake, waffle and crepe mixes. I’m always looking for new recipes to try with our gluten free flour and this recipe knocked it out of the park. I look forward to trying more of your recipes
Hooray! So nice of you to make it for your co-workers. I’m glad you all enjoyed it!
Don’t have almond flour. Would tapioca flour be ok?
Unfortunately tapioca flour has very different properties than almond flour. I would use more gluten-free 1:1 baking flour in place of the almond flour!
These are the BEST zucchini bread muffins I have ever made
Thanks for the recipe
I used pressed coconut milk and coconut sugar because that’s what I have in my house
I’m so glad they turned out for you!
Erin is this recipe freezable ?
Yes! Wrap the completely cooled (sliced or unsliced) loaf in a couple of layers of plastic wrap. To maintain the bread’s freshness while it’s frozen, store the wrapped loaf in a freezer food storage bag.
Can you tell me how long to bake if doing muffins? I don’t have mini loaf pans.
Thanks,
Laura
The bake time for muffins will be about 20-25 minutes. But I highly recommend this recipe if you’re going to make muffins! https://meaningfuleats.com/the-best-gluten-free-zucchini-muffins/
I made it and it’s the best zucchini bread ever. Everyone just loved this. Would never know it’s gluten free. I used monk fruit in place of sugar. Absolutely delicious
Great to know the zucchini bread turned out well with monk fruit sugar. That’s helpful for others to know so I appreciate the comment!
Another wonderful recipe. I used coconut milk b/c I was trying to use it up – worked pretty well, but would be interesting to see what difference the almond milk would make. Such an easy way to put it all together.