Every zucchini season, it seems like there is endless zucchini to use. This gluten free zucchini bread recipe is a perfect way to use some of that garden goodness. This quickbread recipe combines fresh zucchini with warm spices for a delicious dessert or snack.
This easy zucchini bread is one of my favorite ways to sneak some vegetables into a sweet treat. You can technically keep it around for a few days, but it rarely takes that long for it to be eaten at my house - I know you're family is going to love it!
If you've been looking for new recipes to use up an abundance of zucchini, check out my gluten-free zucchini muffins with chocolate chips or these easy zucchini blueberry muffins.
Ingredient Notes
This moist quick bread recipe uses simple ingredients that can be found at any grocery store. Plus, it's both gluten free and dairy free as written.
- Gluten-Free Flour Blend - I like to use Bob’s Red Mill 1-to-1 gluten free flour, but you can use any brand or type that you prefer. Ensure your flour blend contains xanthan gum or a similar binder. I haven't tested this recipe with any other brands of flour, so your results may vary.
- 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 - I typically use unsweetened coconut milk or oat milk in my baking recipes. However, any dairy free milk will work fine. If you're not dairy free, use whole milk in the same measure.
- Shredded Zucchini - The star of the show, grated zucchini adds lots of moisture to the bread.
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
For the best results, 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 recipe. As with my other quickbread recipes, I use the muffin method here to get a nice rise on the zucchini loaf.
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 extract and milk to the beaten eggs and whisk until smooth.
STEP 4: Add the wet ingredients 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.
Expert Tip
To test for done, gently poke the top center of the loaf - if it springs right back the bread is cooked through. If it leaves an indentation, cook for 2 minutes more and check again.
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.
More gluten free 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 1-to-1 Flour Blend I use Bob’s Red Mill
- 1 Cup Sugar
- 1 ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Salt
- 2 teaspoons Cinnamon
- 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 °F (177 °C) 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 1-to-1 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.
Video
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.