This gluten-free zucchini bread recipe combines fresh zucchini with the fragrant flavors of cinnamon, nutmeg, and vanilla for the best bread that's so easy to make. It's my favorite way to sneak some healthy nutrients into a sweet treat.
If you have a lot of zucchini just waiting to be used up, this quick bread recipe is exactly what you need. It's easy and quick, and the results are absolutely irresistible. You can technically keep it around for a few days, but it rarely takes that long for it to be eaten at my house!
If you've been looking for new recipes to use up your zucchini, give this one a try! And if you have more zucchini on your hands, check out my gluten free zucchini chocolate chip muffins too.
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Why You'll Love This Recipe
- Customizable - There are numerous ways that you can change up this easy recipe, from adding various types of chocolate to adjusting the sugar.
- Versatile - This bread makes for a great morning treat, but you can also have it as a snack or serve it as a dessert. It’s also a fabulous gift for hostesses, teachers, or during the holidays.
- Easy - Whether you’re a novice baker or you’ve been working your way around the kitchen for years, you can make this recipe in a snap.
Ingredient Notes
- Gluten-Free Flour Blend - I like to use Bob’s Red Mill, but you can use any brand or type that you prefer. Ensure your flour blend contains xanthan gum or a similar binder.
- Sugar - Regular granulated sugar will work well for this easy recipe.
- Cinnamon - Cinnamon adds warm flavor to the bread.
- Baking Powder - Baking powder is a leavening agent that helps the bread to rise. It also helps to create its light texture.
- Salt - Just a pinch of salt can help to bring out the flavors of the sugar, cinnamon, vanilla, and nutmeg.
- Baking Soda - This is another leavening agent helps to create airy baked goods.
- Nutmeg - This spice imparts even more warmth to the bread.
- Eggs - Eggs are necessary because they help to form the bread’s structure. If you prefer not to use eggs, you can substitute flax eggs or your preferred egg replacer.
- Oil - Oil helps the bread to be moist. You can use vegetable oil, coconut oil, canola oil, or olive oil.
- Non-Dairy Milk - Non-dairy milk helps to combine the ingredients and contributes to the bread’s texture as well - it also helps to keep this recipe dairy-free. Consider using coconut milk, almond milk, soy milk, or oat milk. If you're not dairy free, use regular milk in the same measure.
- Vanilla Extract - Vanilla gives the bread a fragrant aroma and balances out the flavors of the other ingredients.
- Shredded Zucchini - The star of the show, grated zucchini adds moisture to the bread as well as valuable nutrients.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Muffins - This recipe can also be adapted to make 12 gluten free zucchini muffins. Simply use a muffin tin, change the temperature to 375 degrees Fahrenheit, and bake for about 28 minutes.
- Chocolate - Add 1 cup of chocolate chips to the batter to make chocolate chip zucchini bread. Also, you can replace ⅓ cup of the gluten-free flour with cocoa powder to make chocolate zucchini bread.
- Sugar - For a lower-sugar bread, replace the white sugar with your favorite sugar alternative. Coconut sugar is one good option that I like to use.
How to Shred the Zucchini
Slice the zucchini in half and remove the center most section which contains the seeds. This is also the juiciest part. Shred the remaining part of the zucchini with a box grater or food processor. You do not need to dry the zucchini after shredding.
I prefer to leave the skin on to reveal the little green flecks inside the bread. If you want to hide the vegetables in your dessert, you can peel the skins before shredding the zucchini.
How to Make Gluten-Free Zucchini Bread
No mixer is required to make this easy gluten free quickbread.
STEP 1: Combine the gluten free flour, sugar, cinnamon, nutmeg, baking powder, baking soda and salt in a large mixing bowl. Whisk well to combine.
STEP 2: Add the eggs to a second smaller bowl. Whisk them until frothy, like soap bubbles.
STEP 3: Add the oil, vanilla and non-dairy milk to the beaten eggs and whisk until smooth.
STEP 4: Add the egg mixture and the shredded zucchini to the dry ingredients. Fold together with a spatula until the dry ingredients are fully incorporated, about 15 strokes.
STEP 5: Pour the zucchini bread batter into your prepared loaf pan and bake.
Baking Tip
To check for done: gently poke the top center of the loaf with one finger. If it springs right back it is baked through. If it leaves an indentation, bake another 2-3 minutes and recheck.
Storage
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you refrigerate your leftover bread, you can extend that storage time to 4-5 days.
Recipe FAQs
The main thing that can contribute to a poor result when making zucchini bread is using a bitter zucchini. For the best results, opt for smaller-sized zucchini when making this recipe -- it will not have developed the same bitterness as one that is larger.
Zucchini does not need to be peeled for the bread. You get to retain all of those nutrients in the skin! Unpeeled zucchini will leave small green specks in the finished bread. If you're dealing with a picky eater, peeling the zucchini is a good way to hide those veggies.
No, you don't need to squeeze out the liquid beforehand. Before shredding your zucchini, cut it open and remove the center most part where the seeds reside. Shred the outer part of the zucchini, which is a little less moist than the seedy center. It will provide the perfect amount of moisture for this recipe without needing to squeeze anything out.
Check to make sure your baking powder and baking soda have not gone bad. Since both leavening agents cause a chemical reaction, they need to be fresh. You should replace them every six months.
More quickbread recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Zucchini Bread
Ingredients
- 1 ¾ Cup Gluten Free Flour Blend I use Bob’s Red Mill
- 1 Cup Sugar
- 2 teaspoons Cinnamon
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Salt
- ¼ teaspoon Baking Soda
- ¼ teaspoon Nutmeg
- 2 Eggs
- ½ Cup Oil
- ½ Cup Non-Dairy Milk
- 1 ½ teaspoon Vanilla
- 1 ⅓ Cup Shredded Zucchini about 1 medium zucchini / 165 grams
Instructions
- Preheat the oven to 350 degrees. Line a 9x5 loaf pan with parchment paper and set aside.
- In a large mixing bowl, combine the gluten free flour, sugar, cinnamon, baking powder, salt, baking soda and nutmeg. Whisk together until well mixed.1 ¾ Cup Gluten Free Flour Blend, 1 Cup Sugar, 2 teaspoons Cinnamon, 1 ½ teaspoon Baking Powder, ½ teaspoon Salt, ¼ teaspoon Baking Soda, ¼ teaspoon Nutmeg
- In a second smaller bowl, crack the eggs. Whisk the eggs until they’re frothy like soap bubbles.2 Eggs
- Add the oil, milk and vanilla to the beaten eggs and whisk again until smooth.½ Cup Oil, ½ Cup Non-Dairy Milk, 1 ½ teaspoon Vanilla
- Pour the wet ingredients into the dry ingredients and add the shredded zucchini. Fold together with a spatula until all of the dry ingredients are incorporated, about 15 strokes.1 ⅓ Cup Shredded Zucchini
- Pour the batter into the prepared loaf pan and bake in the preheated oven for 50-55 minutes or until the top springs back when gently poked.
- Remove from the oven and cool in the pan for 15 minutes. Then remove the loaf from the pan and continue to cool on a wire rack.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Christy says
This recipe is so good. I made it as muffins and my entire family loves them. I'm the only gluten free eater in my family. I'm making another batch this weekend. They are moist and squishy muffins that crisped (almost caramelized) on top so wonderfully.