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!
Made it today for the first time. I used 1/2 applesauce and 1/2 oil. Added hemp milk, coconut sugar, monk fruut sweetener and pb powder . It is delicious. Plenty sweet.. I will not add the monk fruit sweetener next time.
Hi Maria, we’re so glad you enjoyed the recipe! It’s good to know those substitutions worked well too. Thank you for sharing!
Can this recipe be frozen after baking ..?
Only 1 member of family is Gluten Free
Definitely, Mary! Just let it cool, then wrap it in plastic wrap or store it in a freezer safe container. It should keep for up to 3 months. Happy baking!
DELICIOUS. I’ve been making this for my family for over a year. I’ve subbed whole wheat flour from time to time. I made a loaf recently and subbed monk fruit sweetener for all the sugar & it was exactly the same level of sweet and delicious. Better macros, too! I use 1 large loaf pan & sub avocado oil. Perfection!
Hi Christen, thank you for sharing your positive experience with us! It’s good to know those substitutions worked well for you! Happy baking!
I didn’t have any almond milk on hand (or cow’s milk) so I substituted some high quality tangerine juice and it was so good! It was subtle and next time I might explore punching it up by adding tangerine or orange zest as well next time — it goes so well with all the other flavors of vanilla, almond, lemon juice. The base recipe is excellent though — truly one of the best-textured GF quick breads I’ve ever made.
We’re so happy to hear how much you enjoyed the recipe, Matt! Thank you for taking the time to share your experience. It’s good to know that substitution worked well too!
I have a question. I can’t eat almonds, what should I substitute the flour with? Oat flour? Cassava? Please help
Hi Jadean, we’d recommend replacing the almond flour with more gf 1:1 flour and using any milk you like in place of the almond milk. We hope you enjoy the recipe!
Hello! I am so excited to make this recipe for my sister who is GF. Just one question, is this bread good to toast?
Hi Bec, good question! We haven’t tried toasting it before. It would probably toast well in a toaster oven, but may not work the greatest in a standard toaster. If you decide to give it a try, we’d love to hear how it goes!
I make this every week and have for years off your recipe; but I started adding in a teaspoon of molasses and 2 tablespoons of Organic Chosen mayo made from avocado oil (keto friendly too). Walnuts but no chips and in a full bread pan. My family says it’s the best so far! We slice and grill it in a pan on each side with a small glass of organic almond milk! THE BEST for sure. Thank you for all the fantastic GF recipes!
Hi Kristine, we’re so happy to hear this recipe has been such a go-to for you over the years. Those adjustments sound fun! Thanks for sharing your positive experience with us!
Thanks for sharing the recipe. I have MCAS with histamine intolerance and fibromyalgia so my diet is strict. I was learning that using flour that had xanthan gum in it was setting me off. Now I’m picketing big companies 24/7. Ha, just kidding. I was wondering if this recipe, as is, will make 3 loaves? Would I double the recipe for 2 loaves, or triple the recipe for the complete 3 loaves, or is this correct and will make 3 loaves? Thanks much.
I’m using King Arthur flour BTW.
Hi Chris, this recipe as-is will make 3 mini loaves or one 9×5 loaf. We link to the mini loaf pans in the recipe, if you are interested! The King Arthur Measure-for-Measure Flour does contain xanthan gum which is recommended for most of our recipes. We hope this helps!
I made this for my gluten free granddaughter, we all love it!
Hi Rebecca, we’re so glad everyone loved the recipe! Thank you for your kind feedback. Happy baking!
Very good! And now I don’t have to be reminded of zucchini in the fridge that needed to be used. Made a double batch and cooked as loaf shaped muffins. Made 14. Hubs loves it! It’s a bit too sweet for me, but that’s an easy fix. No one would never know it’s gf! Will def make again.
Hi Lynne, we’re so glad you and your husband loved the recipe! Thank you for taking the time to share your feedback with us. Happy baking!
It was very easy to make, with a great results in the outcome of the bread very delicious.
I love this recipe. I’ve been using it for a while and it’s consistently excellent. I now want to try making it for my toddler. He is going through a phase where he’s really refusing veggies in a multitude of forms. Do you think the recipe would still work if I cut both sugar portions in half? Thank you so much!
Hi Melina, we’re happy to hear this recipe has been such a hit! Reducing the sugar may impact both taste and texture. If you decide to give it a try, we’d love to hear how it goes!
I made this yesterday using 3 mini loaf pans. I used raw sugar and coconut sugar instead of white sugar. I will use apple sauce instead of oil next time and add some raisins . It was very food and moist.
Hi Beverly, we’re so glad you enjoyed the zucchini bread! Thank you for taking the time to share your experience with us. Happy baking!
Excited to try this recipe! Could I use honey in place of the brown sugar? Thank you!
Hi Anne, we haven’t tried honey in this recipe to say how it could impact taste/texture. If you decide to give it a try, we’d love to hear how it goes!
This is absolutely delicious. It’s sweet, but not grossly sweet, and extremely moist. Best gluten free zucchini bread I’ve ever had!
Hi Sara, wow thank you for such a kind review! We’re so glad you loved the zucchini bread!
This is the first time adding a comment to any recipe – this loaf is amazing! I’m unsure if it’s the lemon or something else, but this recipe tastes like it’s NOT gluten-free. 🙂 I used Costco (Canada) all-purpose gluten-free flour. It’s good in other recipes but absolutely fantastic in this one. I’m now drying 1/2 of the loaf to make biscotti—another great way to eat zucchini bread. Enjoy folks!
Yay! We’re so glad you loved the recipe! Thanks for sharing the tip about Canadian Costco gf flour! We appreciate you taking the time to share your experience with us. Happy baking!
Love this recipe. The only issue I had was I doubled it and it seemed REALLY thin, especially compared to your GF zucchini muffin recipe, so I added another quarter cup of GF flour to it.
Very good! Not too sweet.
Hi Janet, we’re so glad you loved the recipe! Thank you for sharing your feedback with us!
I’ve made this recipe a few times now. The flavor is good, and it isn’t overly sweet.
The first time I made it using King Arthur’s 1to1 flour, and oil as called for. The bread was good, but a little crumbly. I was out of almond flour, so I used Hazelnut flour.
The second time I used Better Batter flour, and butter flavored shortening because I had run out of oil. I used Hazlenut flour again.
The results were far superior using Better Batter and shortening. The loaves rose higher, and held together as well as non-gf flour would.
Hi Beth, we’re glad you liked the recipe! Thank you for taking the time to share your feedback with us!
I have used this recipe, many times, like the result every time, I added more spice it’s one of the best zucchini bread.
We’re so glad this recipe has become such a go-to for you, Marina! Thank you for sharing your kind feedback with us!