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!
Love this recipe. It’s my favorite gluten free bread and easy to make. It deserves six stars, if I could.
My favorite gluten zucchini bread! Quite easy! I usually put a bit extra zucchini in the mix, use the King Arthur Flour’s cup for cup, but with a little more almond flour and less GF flour. I also use regular milk/half and half instead of coconut milk. It turns out perfect every time! Yum!
Would it be possible to use almond meal instead of almond flour?
The texture might turn out slightly different. Blanched almond flour is much lighter – but almond meal will still work!
Really yummy. Love how moist it is!
Made this bread. I always change it up a bit. Used 1 1/2 cups of zucchini and about 3 tablespoons of crushed pineapple. Very delicious. Thank you for the recipe.
Tonight I made this zucchini bread recipe for the very first time and I am IN LOVE with it!!
Super moisture, fluffy and flavorful. It also uses so little gf flour which I love, and is so easy to make. Great job!! (do you have IG account? I was trying to mention your page in my story but I could not find you) Thanks!!
Delicious! May I ask what weight a serving is? Thank you! Thank
Yummy!! I made some changes based on what I had at home. 2 bananas instead of the zucchini. Olive oil instead of coconut oil, because the bananas are sweeter than zucchini, I cut the white sugar down to 1/4 cup. I used dairy free chocolate chips, I used Bob’s Red Mill 1 to 1 baking flour & their almond flour. Since my oven is broken I baked them in two batches the toaster oven in a muffin tin. THANK YOU!! These were absolutely delicious!!
Hello, my family has but allergies. Do you have any suggestions to use in place of the almond flour?
Super delicious. Big hit with everyone. Even the 8 year old who doesn’t like anything sweet. Or anything he hasn’t had before.
Hi I see the nutritional info but no don’t see what a serving size is ? Could you please provide that info thanks.
A serving size would be 1/18th of the recipe. I hope this helps! 🙂
I eat this all the time! Could you clarify the calories for the entire baked amount? As I’m not sure what a “serving” is. I also make this in muffin tins as snacks and bet it’s less than a normal muffin?
Thank you!
I’m so glad you like the recipe! A serving would be one slice of the bread if you divided it evenly into 18 pieces. I hope this helps!
I love your recipes but would like to know if I can substitute the almond flour for another flour such as coconut.flour
Coconut flour won’t work here unfortunately! Sorry about that.
I’m so thankful I found this recipe ! Easy to make and delicious as well as surprisingly so moist !
Hi Erin! I am NO baker and this turned out great the first time around. I used stevia one place of white sugar and it was perfect.
Question: are the nutrition facts listed with walnuts or chocolate chips? I just want to make sure I’m adjusting the nutrition facts for myself correctly. Thank you!
The nutrition facts listed are if you use walnuts. I hope this helps!