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+ servings
Slices of zucchini bread on a countertop

Meaningful Eats

Gluten-Free Zucchini Bread

Gluten-Free Zucchini Bread! EASY and completely delicious! This recipe makes 3 mini loaves or one 9x5 loaf. It's lightly sweet and perfectly moist - make it all summer long!
Course Bread
Cuisine American
Diet Gluten Free
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 vegetable oil or oil of choice
  • ¼ 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)
  • ½ cup chopped walnuts or chocolate chips


  • Preheat the oven to 350F. Grease 3 mini loaf pans (or one 9x5 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!



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.


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