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 or this gluten-free double chocolate zucchini bread!
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.
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!
Hello,
I love this recipe and everyone else that has tried it does too but I can’t get the chocolate chips to not sink to the bottom. Any suggestions?
Hi Kiki, good question! You can try tossing the chocolate chips in some of the gf flour and then folding them gently into the batter right before pouring into the pans. You can also chill the batter for about 30 minutes before adding the chocolate chips so it’s a bit thicker, making it harder for the chips to sink. We’re so glad you loved the recipe!
I was just wondering if it’s ok to use GF flour that doesn’t contain xanthum gum but I added applesauce for moisture.
Hi Kathleen, if using a gf flour that doesn’t contain xanthan gum, we recommend adding xanthan gum separately. We wouldn’t recommend applesauce as a replacement. While both help with moisture, xanthan gum also acts as a binding agent and helps the rise of the bread which adds to the overall structure. We hope this helps!
Hello,
Do you think King Arthur’s gluten free bread flour can be used? It is a 1:1 flour.
Hi Veronica, thank you for your question! The King Arthur gluten-free bread flour has different properties than the brand’s measure-for-measure flour. We haven’t tried the bread flour with this recipe, but use it in other recipes. It might change the texture since this recipe wasn’t designed for it. If you decide to give it a try, we’d love to hear how it goes!
This is delicious!! I substituted the white sugar with erythritol and reduced it to 1/4 cup. I also doubled the recipe because I had so much zucchini from my garden. The mini loaves freeze well tightly wrapped in saran wrap!!
Thank you for this GF recipe.
We’re so glad you enjoyed the recipe, Sandy! Thank you so much for your feedback!
Hi,
I have an almond allergy can I replace with another type of flour like oat or just add extra gf flour and use oat or soy milk? I have wanted to try zucchini bread and this recipe sounds so good.
Hi Jess, you can replace the almond flour with more gf 1:1 flour and use any milk you like in place of the almond milk. We hope you enjoy the recipe!
Omg soooo goood!!!!!! I was diagnosed celiac last year and have not had a good sweet in a long time! This was perfect with my zucchini from my garden. I added banana to this as well! Thank you absolutely perfect! Big loaf was perfect at 45 min
Thank you for the kind review, Amy! We’re so glad you liked it!
Followed the recipe exactly, but added chocolate chips and chopped nuts. Delicious!!!
Just wondering if I could add mashed bananas.
Hi Patti, we’re so happy to hear you enjoyed the recipe! We haven’t tried bananas in it ourselves, but other readers have shared their positive experiences adding it in. There may be some helpful tips from others here in the comments. Happy baking!
Could I use ‘Cup4Cup’ as the 1:1 flour?
Hi Michelle, we really like the King Arthur measure-for-measure flour in this recipe. You are welcome to use other gluten-free 1:1 flour (containing xanthan gum), like the Cup4Cup flour. Using a different brand can impact texture and overall outcome. We hope you enjoy the recipe!
I never leave comments. This was delicious! I don’t love to bake but my son was craving a GF zucchini bread he had on vacation. I wasn’t sure if this would be similar but I had zucchini on hand and went for it. My oven was being fickle and I had to use my toaster oven but it came out perfect! Thank you!!!
We love the improvisation with the toaster oven! Thank you for taking the time to share your experience with us. We’re so happy to hear you loved the zucchini bread!
I’ve recently switched to GF and this recipe is amazing. I added a little banana to the zucchini and substituted coconut sugar for the white sugar. Also, I added some raisins with the walnuts. It was a hit! Trying it again with all GF flour and chocolate chips. Thank you!
We’re happy to hear you enjoyed the recipe, Rachel! Thank you for taking the time to share your feedback and tips!
The middle of my bread is still
Wet after baking 35 minutes. What went wrong?
Hi Janet, that could indicate too little flour or too much liquid. Make sure to squeeze out the excess water from the finely grated zucchini as that can contribute to the liquid levels. Oven temperatures aren’t always accurate either so baking times may need to be adjusted a bit for your oven. We hope these tips help and your next bake is a success!
If you are using a 9 x 5 loaf pan, you need to increase the time to 45-50 minutes. This detail is hidden in the notes at the end – yes, I found out the hard way 🙂
Way to look out for others, Sue! We’re sorry you found out the hard way, but we hope you still enjoyed the zucchini bread! As we make updates, we’ll keep this in mind to make sure it is clearer for all.
Question…can I use another kind of milk? Don’t have almond milk on hand. Only have oat milk or 2% cow’s milk.
Hi Millie, you can definitely use oat milk or cow’s milk in this recipe! We hope you enjoy the recipe!
This is so yummy! Did not have walnuts or chocolate so I added almonds to the batter and sliced almonds on top. Baked for 60min in 9×5 pan. Very happy with this recipe!
Yay! We’re so glad you liked the recipe, Brittney. Thank you for taking the time to share your experience with us!
Can I use all almond flour instead of the gluten free plus almond flour? If yes, same quantity?
Hi there, we wouldn’t recommend replacing the gf 1:1 flour with all almond flour. Almond flour doesn’t typically replace other flours at a 1:1 ratio and calls for more adjustments. If wanting to use all almond flour, it’s best to use recipes that are designed for just almond flour. Using a 1:1 flour blend will produce the best texture and reliable results for this recipe. We hope this helps!
I made this recipe last night. It’s the first time I ever wrote a review. I added to the 1 cup of gluten free mix,1/4 cup oat flour & 1/4 almond. I also used coconut sugar since I didn’t have any white sugar. It was absolutely delicious and moist.
I brought it to my wood shop
where people are not very
welcoming to gluten free products. Total success. Thank you for a great recipe!!
of gluten free things. Total success. Thank you so much
We’re so happy to hear it was a success! Thank you for taking the time to share your experience with us!
How much corn starch do I use to replace almond flour in the zucchini bread?
Hi Janet, if you would like to exclude the almond flour, we would recommend replacing it with additional gluten-free 1:1 flour. We hope you enjoy the recipe!
Oh my!! This recipe results in delicious zucchini bread! The only changes I made were using cow milk and I added chopped walnuts and mini chocolate chips. I baked them in my brownie bites pan – kind of like a muffin tin, but square instead of round. I baked them for 17 minutes and they turned out perfectly! I knew it would be perfect because every recipe I have tried from you is wonderful. Thanks!!
Yay! We’re so glad you loved the recipe, Gretchen! Thanks for sharing your experience with us. That’s good to know they worked well in brownie bite pans!
Loved the results using your receipe. It was delicious, I used Ardent Mills GF flour along with the Almond flour.
I used 2percent milk an vegetable oil.it was the best loaf I have had since being diagnosed with Celiac.
Sincerely,
Jane
We’re happy to hear you enjoyed the recipe, Jane! Thank you for sharing your tips and experience!
Can we use frozen shredded zucchini if so how much?
Hi Nicole, yes frozen should work. We’d recommend thawing it first. If there is a lot of excess moisture, drain out the excess before using. The recipe calls for 1 cup. We hope you enjoy the zucchini bread!