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!

Slices of zucchini bread on a countertop


 

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!

Ingredients for zucchini bread laid on a countertop
  • 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

Three greased loaf pans on a countertop
  • Preheat the oven to 350F. Grease 3 mini loaf pans with cooking spray or coconut oil.
Dry ingredients for zucchini bread in a large mixing bowl with a whisk in it
  • In a large bowl, combine the dry ingredients. Whisk to evenly distribute.
Dry ingredients for zucchini bread being mixed in a bowl with eggs and other wet ingredients
  • Add the brown sugar, white sugar, and wet ingredients, including eggs, coconut oil, almond milk, lemon juice, and vanilla extract.
Zucchini bread batter in a large mixing bowl
  • 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.
Three loaf pans filled with zucchini bread batter
  • 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.

Slices of zucchini bread stacked on top of each other, with butter spread on the top slice

Recipe FAQs

Should you squeeze water out of zucchini for bread?

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.

Do you take the skin off of zucchini to make bread?

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.

Why is my zucchini bread gummy?

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.

Slices of zucchini bread stacked on top of each other, with butter spread on the top slice

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!

Slices of zucchini bread on a countertop
5 from 205 votes

Gluten-Free Zucchini Bread

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 18 servings (3 small loaves)
Gluten-Free Zucchini Bread! EASY and completely delicious! This recipe makes 3 mini loaves or one 9×5 loaf. It's lightly sweet and perfectly moist – make it all summer long!

Video

Ingredients

Dry Ingredients:

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!

Notes

STORAGE: Store leftover zucchini bread in an airtight container or wrapped in plastic wrap at room temperature for up to three days. 
I really like how this zucchini bread turns out in mini loaf pans, however you can make 1 large standard loaf if you increase the baking time to 45-50 minutes.

Nutrition

Calories: 140kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 108mg | Potassium: 104mg | Fiber: 1g | Sugar: 9g | Vitamin A: 55IU | Vitamin C: 2.5mg | Calcium: 44mg | Iron: 0.7mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    Finally! A recipe the whole family loves! I was making GF for my daughter and I and another recipe for my son and husband. This one was devoured by all and asked me to make more right away!! Used brown sugar and half the amount of white, but a sugar replacement for that portion. I used King Arthur’s GF flour and almond flour from Costco. Headed back to the kitchen now 🙂 thank you!!

    1. Hooray! I’m so glad your family enjoyed the zucchini bread! Thanks for the comment 🙂

  2. 5 stars
    My wife has gluten sensitivities and we are always looking for recipes that don’t sacrifice taste. I found this recipe for gluten free zucchini bread to not only be easy to follow but most importantly delicious!!
    Thank you for sharing!

    1. 5 stars
      I read comments before making. Wow this recipe tastes great. I added chocolate chips, although sunk to bottom, it was delicious, even my fussy young grandson loved it. I will definitely follow your recipes on Pinterest

  3. 5 stars
    Thanks for sharing this recipe. Made it yesterday with my garden zucchini and it was delicious! I substituted the brown sugar with date sugar and I substituted the white sugar with monk fruit sweetener. Was perfectly moist and not sweet. Definitely plan on making again with my garden zucchini. I finally found a gluten free zucchini bread recipe that’s actually really good!! Thanks again!

    1. Great to know this recipe worked with those sugar substitutes! Glad you enjoyed it. Thanks for the comment 🙂

  4. 5 stars
    Fantastic recipe! I am new to gluten free baking, so I need all the help I can get. Those recipe really delivered! Delicious! Moist and flavorful, this one is a keeper!

  5. 5 stars
    Hi Erin, I just wanted to thank you for this recipe and tell you how much we’ve enjoyed it over the last two years since going gluten free. I do make one modification since we’re also avoiding processed sugar…I substitute 1/4 cup of pure organic maple sugar instead of the brown and white sugars, and it works really well and is plenty sweet. I always double or triple the recipe so we have some in the freezer. It’s one of my little guy’s favorites.

  6. 5 stars
    One of my favorite versatile recipes! I have made as is and have replaced the zucchini with butternut squash which was so good. Also replaced zucchini with apples but added many more cups than one. Absolutely amazing, tasted like a spiced apple cake. Going to try carrot next. I always double the recipe and bake in a 9×13. Thank you for this keeper of a recipe!

  7. Does this keep well in the freezer? I just made this (in the oven as we speak) but I’m currently in the middle of a 21 day fast and can’t eat it quite yet. Thank you!

  8. Can I use 1% milk (lactaid) as I don’t have any almond milk in the house. Can I add some almond flavoring to regular milk?

  9. 5 stars
    It’s always hard to find a good tasting gluten free bread, but this recipe is a MUST TRY!! I have to put it out of sight so I don’t eat the entire batch in one sitting. My husband who is not gluten free and doesn’t like anything healthy loved it too. Erin…thanks for this great recipe. I love how all the flavors come together..the cinnamon, nutmeg etc. I made mine with dark brown sugar. Thanks again!

  10. 5 stars
    Wow. I’m so glad I followed the recipe. I wanted to add clarified butter, because I love butter. But this zucchini bread recipe is perfect. The bread is delicious. My husband and children ate it all in one sitting and demanded more. The recipe will be in our family for generations to come! Thank you!

    1. You can omit it but the crumb is a bit lighter with it included. It is meant to reaction with the baking powder/soda to lighten the loaf.

  11. 5 stars
    Simply the BEST! I have been baking them for me and my husband, and recently brought them to a farmers market as a gf product to sell (I do make them as muffins) They have been a total hit!! Everyone comments in how tasty and moist they are. I have tried other recipes and this is definitely the one I want to stick to. Thank you SO much for sharing your recipes with us!!!

    1. I’m so glad you like the recipe! Fun you’ve been making it into muffins to sell – thanks for the comment! 🙂

  12. 5 stars
    Oh these are so good! I made muffins and mini muffins.. topped them with various chopped nuts and chocolate chips! Used coconut palm sugar and date sugar to sweeten. Delicious!

  13. 5 stars
    This is the best zucchini bread. It is so light and delicious. I have gone gluten free and my non gluten free family ate it up and want more!! Used Red Mill Almond flour and All Purpose Gluten Free Flour.

  14. 5 stars
    This is the best zucchini bread I have ever tasted! I followed the recipe exactly as written, and it turns out great every time. I use a regular loaf pan and bake the bread for 45 minutes. Thank you so much for posting this recipe. It’s a keeper!

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