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 used 3/4 cups of splenda instead of the sugars and it turned out gummy. Do you have any suggestions for GF and sugar free?
Darn! I haven’t worked extensively with sugar substitutes so I’m not sure. I would try searching the comments though as I know others have tried it. Sorry about that!
This recipe is perfect! I am usually disappointed when I try baking a gluten free treat, but not this time. My husband said it was one of the best things he ever put in his mouth, so high praise all around! Not too dense, super moist, and just the right amount of sweet!
Hooray! I’m so glad your husband enjoyed it too! Thanks for the comment 🙂
Love this- will add it to my regular rotation! Can’t do almonds- so subbed them out for finely ground up hazelnuts and coconut milk. Used freshly grated nutmeg- OMG make this recipe! Will make extra loaves and bring to my G&DF daughter in college over parents weekend. 🙂
This turned out amazing! I switched out the walnuts for pecans and included dark chocolate chips. I like the fact that the only cholesterol containing ingredient is the eggs. I would like to know what the serving size is for the nutritional information provided?
Thank you for sharing this recipe.
Wonderful recipe, thanks so much! I have a banded set of four mini-loaf pans so I double the recipe. I used Caputo gluten free pizza flour, which is a 1:1 gluten-free flour; certainly the choice of flour will have a minor impact on the ultimate result. I didn’t have brown sugar so I just added 1 tbsp molasses to the white sugar in the recipe, so slightly less sweet, perhaps, but it came out great. I recommend using an internal proble thermometer to get the internal temperature to 200 degrees F, rather than rely on the “clean stick” method. Oh, and since I wound up with some leftover grated zucchini, I just put that into the now empty mixing bowl (no need to clean), added a couple of eggs, salt and pepper and a pinch of onion powder, mixed it up and poured into a hot skillet with some oil and in now time had a delish breakfast fritter!
Can I use regular canola oil? Can I use less sugar or substitute maple syrup or would that alter the texture?
Thank you,
Hi Penny! You can use canola oil no problem. I would try decreasing the sugar to 1/2 total (so by 30%). I don’t think maple syrup would work because the sugar helps with the structure of the bread.
Delicious! Fabulous texture with just the right amount of sweetness… this recipe is a keeper ❤️
Thank you!
I don’t normally leave comments, but this recipe is fabulous! Made it as muffins, and they were a huge hit. The only deviation from the recipe was I used 2% milk instead of almond milk. Making again today!
I’m so glad you enjoyed the zucchini bread! Thanks for the comment 🙂
These were the bomb! So moist and flavorful!
I used Pamela’s pancake and baking mix instead of the GF baking flour
Coconut oil as my oil
Subbed out white sugar for coconut palm sugar
And I added 1 ripe mashed banana and 1/2 cup of pecans
I made them as muffins for easy to go
My husband is recently GF and he is quite happy
I’m so glad the recipe worked well for you! Great to know it worked with those substitutions!
This is so tasty. I made mine in an 8×8 pan and baked for about 40 minutes. Next time I make it I *may* have to make some cream cheese frosting.
Fantastic recipe. Can’t even tell its gf. And I skipped almond flour and just did another fourth of gf flour. Thanks for a great recipe!
Love your recipes! Haven’t made one that we haven’t loved!
I’m so glad to hear you like them! 🙂
what would you substitute for almond flour for those allergic to almonds?
You can simply use more gluten-free 1:1 baking flour in place of the almond flour 🙂
So Delicious!!! I really studied a lot of recipes before I chose this one and so glad I did!! I doubled the recipe and made two loafs. The flavor was amazing, bread was moist, and it will taste even better next time when I remember to put the vanilla in! LOL!!!
Hooray! I’m so glad it turned out for you! It’s always a good idea to double it 🙂
Erin,
If I use your GF flour blend, would I use the same amount of flour as in your recipe… meaning 1 1/4 cups accounting for almond flour? or would I use 1 cup of your blend and 1/4 c almond meal. There is almond meal in your gf blend!
Thanks
Barbara
I would use 1 1/2 cups of my flour blend! (And omit the almond flour since the blend has almond flour). My flour blend isn’t as dense as gluten-free 1:1 baking flour so you’ll need a little more. I hope this helps!