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!
Thanks for this recipe, made it today and it’s AMAZING!! Best zucchini bread ever. I used a quality commercial gluten free flour blend, single regular sized loaf pan, and it was perfect. Can’t wait to try more of your recipes, and will try your flour blend also. Thank you again!!
Delicious if you follow the recipe explicitly. I’ve made it several times and added too much zucchini and it can be gooey. I usually make muffins and they cook for 30 min.
Hello – thanks for this GF zucchini bread recipe. I am intrigued by the buckwheat Erin’s blend flour and would like to try it in this recipe. Could you please clarify exactly how much of the buckwheat mix to use and if additional 1/4 cup almond flour is to be used as well? Thank you.
Absolutely the best zucchini bread I have ever had and my family devours it! I have to make 3 at a time!
Super easy…. just added some ginger!
Very good!
This recipe is terrific! I have been making traditional zucchini bread for my family all summer and I’ve been craving it so badly. I made this gf version tonight and doubled the batch (with fingers crossed) so I could freeze a loaf. I used the ATK flour blend and almond meal since that was what I had on hand. I also used vegetable oil instead of coconut oil because I didn’t have any. I also added golden raisins and omitted the nuts (personal preference). The texture was perfect and the flavor is lovely. I may add a few more spices next time because I do like a spice-y zucchini bread, Thank you for the wonderful recipe!
Very yummy. I cut down on the sugar to a total of 1/2 c of coconut sugar and EVERYONE loved it!
It turned out beautiful.ly. Thank you ! I mixed up a bit of a different combination of gluten free flours. I did add organic dried coconut to as well. Thank you so much for the recipe.
I just made this recipe and it’s absolutely delicious! I didn’t have any mini loaf pans, so I used a regular size glass loaf pan and wanted to share that it needed a full 60 minutes in my 350 oven before it was done to perfection in the middle. Thank you for this GF recipe…it’s a keeper!
I made your gluten free flour a few weeks ago and it is amazing. I have made this recipe as muffins weekly to use my garden zucchini. I also made it vegan by substituting 2 flax eggs and dairy free chocolate chips.. i adjusted the cooking time the first few times and have found 25 minutes cooks them through and creates a light springy muffin texture.. This is by far one of my favorite recipes.. I know it is really great when even the pickiest of eaters in my house eats these without any prompting or hesitation. Thank you so much for sharing the recipe.
I love this recipe. Thank you! I have been trying a few recipes for zucchini bread over the last couple of years and have found this one to be the best. A couple of times I was out of almond flour and used coconut flour instead, adding another tablespoon or so of almond milk. That works well, but I think the original is best.
Hi this recipe looks great and I have yet to try it! Was debating between the large single loaf or the mini singles! Have you (or anyone) tried freezing one of the mini loaves?! How does it work? Thanks 🙂
This is delicious, moist and you don’t miss the gluten. I used my own Test Kitchen gf flour blend. Amazing!!!!
Wondering if this recipe can be used for large muffins?
I’ve made this several times and everyone loves it and asks for the recipe. I love the combination of flours!
I’m so glad you like the recipe! 🙂