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!
I don’t have any mini loaf pans, how long would I cook this for in a regular glass loaf pan?
Thanks in advance!
You can make a 9×5 loaf and bake it for 45-50 minutes. I hope this works for you!
Instead of almond milk can I substitute with regular milk?
Yes that will work great!
Definitely the best GF zucchini bread I have ever made and would be one of the top even if compared to regular recipes.
So moist and flavourful.
I used duck eggs because I have switched to them for all baking. And I used canola oil as I was too lazy to melt som coconut oil. I also used monks fruit and coconut palm sugar as I can’t eat sugar.
I split the pecans as ½ plain and ½ candied.
This will definitely be my go to recipe in the future!
Glad to know it worked with those ingredients! Thanks for the comment 🙂
Made for a celiac struggling friend and he sad never had Zuccini bread before! (Woah) He LOVED it and had to “stop from eating all three loaves”
Question: the nutrition info is based off of a slice of one of the three mini loaves? Or what?
Thanks x1,000
Loved the texture and flavor! I abstain from white sugar so subbed about 1/3 cup of honey. It probably made it extra moist but it worked!!
Thanks for the great recipe. During the pandemic, I tried several recipes for gluten free bread and they all turned out like bricks. I tried this one and made the mini-loaves. It was fantastic! Light, moist, perfect! I used 1/4c of walnuts and 1/4 of the chips as directed. GONE in 15 minutes. I will have to do it again and double it…at least.
Is it possible to pre-make the dough and cook it the next day?
You can make the dough and pour it into the baking pan then refrigerate for up to 1 day. I hope this helps! 🙂
This was a truly great GF recipe. I used the King Arthur flour with almond flour. I used canola oil to avoid saturated fat, and buttermilk (powdered, mixed in dry ingredients, and water with liquids).
Let batter rest ten minutes before baking. Light and moist!
Very delicious!! I doubled the recipe and followed it to T with the exception of about 1/2 c extra grated zucchini. Baked in a 13x9x2 glass baking pan for 40 min.
Great recipe and easy to follow! If I didn’t know it was made with GF flours I would never know the difference.
Erin, if i use your gf flour blend then do i omit the 1/4 c. of almond flour? Also, it looks like when using your blend i increase the flour amount to 1 3/4 c. correct?
Yes! If you use that blend just use it in place of both the gluten-free 1:1 baking flour and almond flour 🙂
Could you add mashed banana to this recipe for zucchini/banana bread? If so, would you have to modify the dry ingredients?
I used buttermilk in place of the almond milk and lemon juice, and canola in the place of coconut and it was still a delicious success. Thanks! This recipe is a keeper.
OMG!!! Best recipe ever!!! My mom tasted it and said it doesn’t even taste gluten free. Better than any zucchini mixture I made and I made a lot with gluten! I started being gluten free due to having migraines and i think it’s related. I’m so happy I can adapt well to being gluten free and I’m so happy you came up with such an amazing recipe. Make this you will NOT regret it!!! – I also did reg all purpose gluten free flour, and canola oil. Still came out AMAZING
Just made this! My husband and I were pleasantly surprised by how ‘non-gluten free’ this tasted. And very moist!! Used bob’s red mill gluten free flour and almond flour as per directions. Followed recipe without mods. It didn’t raise as shown in pictures so will have to play around a bit. Thanks for the great recipe!
If you make into muffins, at what temperature and how long do you cook them?
I would bake muffins at 350F for 15-20 minutes. I hope this helps!