Go Back
+ servings
stacked slices of zucchini bread on brown parchment paper

Meaningful Eats

Gluten-Free Zucchini Bread

Gluten-Free Zucchini Bread! EASY and completely delicious! Lightly sweet and perfectly moist. 
Course Bread
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 18 servings (3 small loaves)


Dry Ingredients:


  • ¼ cup brown sugar
  • ½ cup white sugar
  • 2 eggs
  • cup coconut oil melted
  • ¼ cup almond milk room temperature
  • 1 teaspoon lemon juice
  • 2 teaspoons vanilla
  • 1 cup grated zucchini squeezed of excess water (from about 1 large zucchini)
  • ½ cup chopped walnuts or chocolate chips


  • Preheat the oven to 350F. Grease 3 mini loaf pans 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, coconut 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 25-30 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!


It is really important the eggs and almond milk are at room temperature for this recipe. If they are cold they will make the coconut oil clump up.
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.
You can also make this bread using 1 ¾ cup (or 230 grams) of Erin's Gluten-Free Flour Blend


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