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.
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
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 this batter for an extra delicious treat! For an extra chocolatey option, I make this gluten-free double chocolate zucchini bread.
- 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. I love making these gluten-free zucchini muffins for another easy zucchini option. I tend to double or triple the recipe, the muffins disappear so fast!
More Gluten-Free Quick Bread Recipes
Gluten-Free Zucchini Bread
Video
Ingredients
Dry Ingredients:
- 1 cup gluten-free measure-for-measure 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!
Can I substitute unsweetened coconut milk for the almond milk?
Hi Teresa! Yes coconut milk will work. We hope you love the zucchini bread!
Can I leave the lemon out? Some family members have a reaction to citrus and citric acid.
Hi Virginia! Yes, you can leave out the lemon juice without replacing it. It may slightly change the flavor, but it shouldn’t affect the overall texture of the zucchini bread. We hope you love it!
Well, I accidentally put coconut flour in and As I was reading the questions and comments, I realized I had put coconut flour rather than almond.I’m staring at the bowl after reading that it is not going to work out very well… Is there anything I can do besides cross my fingers?
Hi Kirsten! We’re sorry you had this experience. We hope the zucchini bread still turned out okay with the accidental coconut flour! That flour absorbs a lot more liquid than almond flour. While adding more liquid may help, the texture would still be a little different than the intended results unfortunately. We hope your next bake goes much better!
I accidentally left out the oil-it stil turned out perfect-you’d never know it’s GF. Its perfectly moist and with a light delicate crumb. I am in CO so baked in loaf pan for 30 min@365°. I used King Arthur measure for measure flour.
Yay! We’re so glad the zucchini bread turned out well despite the missing oil. And thank you for sharing how you adjusted the recipe for higher altitudes! That helps other readers so much. Happy baking!
If you don’t squeeze the juice out, doesn’t it make it super moist?
Hi Deborah! Yes, we recommend squeezing out the excess liquid so that the zucchini doesn’t add too much moisture to the batter. We hope you love the zucchini bread!
This bread is so good! I was so nervous to make my first gluten free zucchini bread it is by far amazing! Will be making it again.
Yay! We’re thrilled to hear you loved the zucchini bread enough to make it again, Sasha. Thank you for the wonderful review!
Can I sub coconut flour for almond flour?
Hi Haras! Coconut flour hydrates very differently than almond flour, so we don’t recommend using it as a 1:1 substitute. It’s best to use recipes specifically developed for coconut flour, since the ingredients and ratios are formulated around how that flour behaves. Thank you for your question!
Any adjustments for high altitude baking? I’m at 6,200 ft in Colorado.
Hi Nancy! This recipe was designed at sea level and we haven’t tested it at higher altitudes. We would try it as-is first then consider adjustments, such as bumping the oven temp up 15–25°F, reducing the bake time by 5–8 minutes per 30 minutes of baking, and using the toothpick test to ensure the center is baked through. If you decide to try it out, we’d love to hear how it goes!
Amazing! The bread was devoured by my family in one afternoon! We are gluten free and so good soft bread is hard to come by! Thank you for your recipe – we will be making this a staple in our house!
We’re so happy to hear the zucchini bread was such a hit with your whole family, Cori! Thank you for sharing such wonderful feedback with us. We love when our recipes become new favorites!
The best GF loaf recipe I have come across so far!
Baked once a week and it never gets old. I take it to pickleball for a treat and it is gone in a flash.
We love this so much! Thank you for sharing such positive feedback with us, Nic. We love when our recipes become go-to favorites!
This recipe turned out amazing! Great texture, flavor and moist! I will be replacing my gluten zucchini bread recipe going forward!
We’re so happy to hear our recipe has become your new go-to zucchini bread! Thank you for such amazing feedback, Karen. Happy baking!
Thank you for the recipe. ✌️
We’re so glad you enjoyed it, Greg! Thank you for the 5 stars!
Made this in a Bundt pan. 32 minutes to yum!
We’re so glad it worked well in a Bundt pan! Thank you for sharing!