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!
Erin, you never let me down. This was so good I wish I had made a double of the recipe.
We’re so happy to hear how much you love Erin’s recipes, including this zucchini bread! Thank you for your kind feedback, Laura!
This is REALLY good!! I think the almond flour makes the difference. I doubled the recipe and made 2 large loaves. It just took a little longer to cook. A keeper for us!!
Yay! We’re so pleased to hear the recipe is a keeper! Thank you for taking the time to share your positive feedback with us, Debbie!
We loved this bread. No one can tell it’s gf. I didn’t see the little note about removing the extra water from the zucchini and it still turned out very well. Nice rise and browning too!
Yay! We’re so pleased the bread went well! Thank you for sharing your positive experience with us, Mary.
How long did you cook them?
Awesome recipe and super easy to make!! My only issue was all the chocolate chips were on the bottom – it seemed like the batter wasn’t thick enough to hold them. Any suggestions for next time?
Hi Chelsey, we’re so glad you enjoyed the recipe! You can toss the chocolate chips in flour first so they stick in place better and just gently stir them in. If the liquid wasn’t squeezed out of the zucchini enough, the batter may have been a little too thin too. When this happens you can add a little more gf flour. Mini chocolate chips also have an easier time staying in place. Just a few ideas – we hope this helps!
Fantastic recipe! I made eight mini loaves today, and everyone loves them! Thank you!
Yay! We’re so happy to hear the bread has been such a hit with everyone! Thank you for sharing your positive experience with us, Stephanie!
Can this recipe be made with butter instead of oil?
Hi Kathy, using butter instead of oil may produce a slightly denser crumb as the oil helps to create the best level of tenderness and moisture. If you decide to give it a try, we’d love to hear how it goes!
This was the best zucchini bread recipe I have tried. I will definitely make it again and again.
Thanks for sharing this.
KB
Aww, thank you, Karen! We’re so pleased to hear you enjoyed the recipe so much. Happy baking!
This recipe is absolutely amazing. The bread stays so moist even when you keep it in the refrigerator!!! Definitely going to make this a lot in the future!!
Thank you for such amazing feedback, Nancy! We’re so pleased you loved the recipe!
Perfect from the first try. Everybody in the family loved it. Instant favorite.
Yay! We’re happy to hear the bread was a hit with the whole family! Thank you for sharing with us, Joana.
Easy and delicious. I doubled the recipe to make two 9×5 loaves. Baked to perfection in 45 minutes on the convection bake setting in my oven. Whole family devoured the loaves!
We’re so happy to hear everyone enjoyed the bread so much, Betsy! Thank you for taking the time to share your positive feedback with us. Happy baking!
It went together nice and easy. Can’t wait to taste it.
We’re happy to hear you enjoyed the recipe, Sabina! We hope you enjoy the finished product just as much. Happy baking!
Does oven temp and time differ if using a muffin pan?
Hi there! For muffins, we recommend following the gluten-free zucchini muffin recipe for best results. Happy baking!
This is hands down the best zucchini bread recipe ever! I put in large chocolate chips and have been using zucchini from the garden. It is a winner with everyone and the consistent feedback is that it is delicious and moist. Thanks for sharing.
Yay! This makes us so happy to hear, Michelle! Thank you for sharing such kind feedback with us. Happy baking!
DELICIOUS! It’s definitely going to be a new regular healthy-ish treat in our house. I was looking for a zucchini bread recipe where I could use the Bob’s GF flour and adapt it to be ‘sugar free.’ I subbed the both sugars for 1/2c monk fruit. I used avocado oil. I got all the liquid out of the zucchini but thought it was a little runny (compared to how banana bread is) so I added about 1/4c flour, a spoonful at a time until it was just a little thicker. It took longer to set in a 9×5 pan, I ended up baking for about 50 min. It turned out perfect! Super light and fluffy with just the right amount of sweetness and I love the taste of the spices in the bread too! Thank you for sharing this great recipe!
Hi Morgan, we’re so glad you enjoyed the zucchini bread and that those substitutions worked well for you! Thank you for sharing!
I haven’t baked gluten free before. I don’t understand gluten free 1:1 baking flour.
1:1 usually indicates a ratio. Ratio of what to what?
Hi Meg, gluten-free 1:1 baking flour is a type of gluten-free flour that is blended in a way that it can replace regular all-purpose flour at a 1:1 ratio. Depending on the brand it will be labeled 1:1 or measure-for-measure. We recommend using King Arthur Gluten-Free Measure-for-Measure Flour in this recipe. We hope this helps!
So my partner is allergic to almonds. Do you think cashew flour would be a good substitute for the almond flour?
Hi Ali, we haven’t tried cashew flour in place of the almond flour, but it may work! You could also replace the almond flour with more gluten-free 1:1 flour. If you decide to give it a try, we’d love to hear how it goes!
This is a keeper. I have made this a few times and my family loves it. I did decrease the sugar just a little bit because my family doesn’t like too much sugar. I loved that it had nutmeg, I loved the flavor.
Thanks for sharing.
We’re so happy to hear how much everyone loves this recipe! Thank you for sharing your positive feedback with us, Grace. Happy baking!
This was a good, traditional zucchini bread! Used GF flour; added chopped toasted pecans and 1/2 c. Mini choc chips; next time I’ll add extra cinnamon as that;s my preference; it’s not overly sweet which is great. I’ll definitely make it again as the zucchini is plentiful in my little garden.
We’re so pleased to hear you enjoyed the recipe, Jane! Thank you for sharing your positive baking experience with us. Happy baking!
What do you recommend for an egg substitute in this recipe? My kids are allergic to eggs, thank you!!
Hi Megan, we don’t typically bake with egg replacers, but other readers have shared success making this bread egg-free with replacements like flax eggs. If you give it a try, we’d love to hear how it goes!