Gluten-Free Zucchini Bread
You’re going to love this Gluten Free Zucchini Bread recipe that is so easy to throw together. It’s buttery and light, with so much flavor. This easy gluten-free bread recipe can also be made dairy-free and vegan.
With spring quickly approaching and zucchini almost in season, you’ll want to try this Gluten-Free Zucchini Bread recipe as soon as possible.
It’s one of those easy recipes that you’ll want to save and make every time you have fresh zucchini on hand.
I don’t have a garden at home, but I have so many friends who are amazing gardeners. It seems like every summer they are practically begging me to take giant zucchini off their hands. Now you know what I will be making with all of it!
Why You Need This Recipe
- This recipe is gluten-free, and can also be made dairy-free and vegan.
- Quick breads like these are one of the best snacks to make because they come together fast and also freeze well for the future. Just wrap them in plastic wrap or an airtight container and freeze for up to several months.
- Everyone has an abundance of zucchini at some point during zucchini season. This is my favorite way to use it up.
Key Ingredients
- Zucchini squash adds moisture but no flavor. It simply disappears in the bread adding all of its nutrition.
- Ghee or butter add the perfect amount of fat to this quick bread. Try coconut oil for a different flavor or for a dairy-free option. Avoid vegetable oil.
- Gluten-free flour blends are made with the best ratio of ingredients to mimic how all-purpose flours work including wheat flour.
- Make sure you are selecting a gluten-free blend made for baking (I used Bob’s 1-to-1 Gluten-Free Baking Flour).
- Coconut sugar (or regular sugar) adds a slight bit of sweetness to the bread and balances the veggie flavor.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
Let me show you how easy it is to make this yummy bread. It’s very similar to making my Gluten-Free Banana Bread!
Step One
Preheat your oven and spray a loaf pan with nonstick cooking spray.
Grate or shred your zucchini and gather up your ingredients.
Squeeze most of the moisture out of the zucchini using clean paper towels.
Step Two
Combine the dry ingredients in a large bowl, plus the shredded zucchini.
If you don’t have coconut sugar, you can use brown sugar or white sugar.
Step Three
Combine the wet ingredients including melted coconut oil, eggs or egg substitute, and vanilla extract in a medium bowl.
Add the wet ingredients to the dry ingredients, stir, and pour into your loaf pan. Bake for 55-60 minutes.
The top of the bread will turn a golden brown and a toothpick inserted into the center should come out clean.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Four
Let the gluten-free zucchini bread cool for about 10 minutes before serving.
One of the best parts about this recipe is that it’s not mushy in the center, it’s absolutely perfect!
Add this new recipe to your list of great recipes to make again and again.
Recipe Tips
- I recommend using Bob’s Red Mill 1 For 1 Gluten Free Flour for this quick bread recipe. It’s what I use for most of my gluten-free baking, and I find that it is very consistent and gives great results. The Bob’s flour mixture contains xanthan gum which really helps make a texture most similar to using all purpose flour.
- You’ll also need a food processor or grater to grate the zucchini. I adore my Breville Sous Chef food processor, and the shredding disk that came with it.
- You can bake the bread in a muffin tin, if you prefer. I would suggest increasing the temperature of your oven to 375 degrees F and baking the muffins for 35-40 minutes.
- Feel free to add chocolate chips to the bread. You can stir in about 1/2 cup with the dry ingredients.
Recipe FAQs
I have not tested it with coconut flour. But, you might like my Coconut Flour Chocolate Chip Muffins recipe. Coconut flour usually requires extra eggs so it isn’t an easy substitution. However, you can use almond flour for this recipe which would be a great option.
Yes, you can. Any sort of oil or fat in liquid form mixes into the batter just fine.
More Gluten-Free Bread Recipes You’ll Love
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Gluten-Free Zucchini Bread
You’re going to love this Gluten-Free Zucchini Bread recipe that is so easy to throw together. It’s buttery and light, with so much flavor. This easy gluten-free bread recipe can also be made dairy-free and vegan.
- Total Time: 70 minutes
- Yield: 10
Ingredients
- Nonstick cooking spray
- 2 cups tightly-packed grated zucchini (from about 1 large zucchini)
- 1 1/2 cups gluten-free flour (use all-purpose flour if you aren’t gluten-free)
- 1/2 cup coconut sugar (you can also use brown sugar)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 eggs, beaten (use 2 flax eggs* for vegan)
- 1/3 cup ghee or butter, melted (use coconut oil for dairy allergies or vegan)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F.
- Spray a loaf pan with nonstick cooking spray and set aside.
- In a large mixing bowl, combine the grated zucchini, gluten-free flour, coconut sugar, cinnamon, baking powder, baking soda, and salt. Use a spatula to stir together until combined.
- Add the eggs, ghee, and vanilla extract, and stir until the mixture is combined.
- Pour into the loaf pan and bake for 55-60 minutes, or until a fork or toothpick inserted into the center comes out clean.
- Let the bread cool for a few minutes before slicing and serving.
Notes
- Store any leftovers in a tightly sealed container in the refrigerator for up to 4 days. Reheat before serving.
- *To make 2 flax eggs, combine two tablespoons of ground flaxseed with 6 tablespoons of water in a small bowl. Let the mixture sit for 5 minutes before using.
- If you don’t have a food processor to shred the zucchini, you can use a large cheese grater.
- You can bake the bread in a muffin tin, if you prefer. I would suggest increasing the temperature of your oven to 375 degrees F and baking the muffins for 35-40 minutes.
- Feel free to add chocolate chips to the bread. You can stir in about 1/2 cup with the dry ingredients.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 183
- Sugar: 10.6 g
- Sodium: 204.9 mg
- Fat: 7.4 g
- Saturated Fat: 4.2 g
- Carbohydrates: 25.5 g
- Fiber: 1 g
- Protein: 3.7 g
- Cholesterol: 53.5 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.
Thanks for sharing the recipe. Is the sugar necessary or just a matter of taste? I’d rather reduce the sugar content if possible.
It’s a matter of taste and you could definitely try reducing the sugar.
What size loaf pan for this zucchini bread? I have several sizes: 7×3, 8×4 and 9×5.
Great question. I used 8-inch by 4-inch.
One of my favorite bread recipes of all time!