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 recipe can also be made dairy-free and vegan.

sliced gluten-free zucchini bread on a plate

With summer quickly approaching and zucchini almost in season, you’ll want to try this gluten-free zucchini bread recipe as soon as possible.

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!

This recipe is gluten-free, and can also be made dairy-free and vegan. See the recipe card below for all of my substitutions.

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.

shredded zucchini in food processor

Recipe Steps

Step One

Preheat your oven and spray a loaf pan with nonstick cooking spray. Grate or shred your zucchini and gather up your ingredients.

Step Two

Combine the dry ingredients in a large bowl, plus the zucchini. If you don’t have coconut sugar, you can use brown sugar.

zucchini bread dry ingredients

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.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

zucchini bread batter

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!

baked zucchini bread cooling in glass baking dish

You won’t need any extra butter or topping for this zucchini bread. It is so scrumptious just as is.

zucchini bread slice

Pro Tips

  • 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.

FAQs

Can I make this recipe using coconut flour?

I have not tested it with coconut flour. But, you might like my Coconut Flour Chocolate Chip Muffins recipe.

Can I use olive oil instead of coconut oil?

Yes, you can.

Other Gluten-Free Recipes You Might Like

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plate of sliced zucchini bread

Easy Gluten Free Zucchini Bread


Description

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 recipe can also be made dairy-free and vegan.


Ingredients

Scale
  • Nonstick cooking spray
  • 2 cups tightly-packed grated zucchini (from about 1 large zucchini)
  • 1 ½ cups gluten-free flour 
  • ½ cup coconut sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 eggs, beaten (use 2 flax eggs* for vegan)
  • 1/3 cup ghee, melted (use coconut oil for dairy allergies or vegan)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F. 
  2. Spray a loaf pan with nonstick cooking spray and set aside. 
  3. 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.
  4. Add the eggs, ghee, and vanilla extract, and stir until the mixture is combined.
  5. Pour into the loaf pan and bake for 55-60 minutes, or until a fork or toothpick inserted into the center comes out clean. 
  6. Let the bread cool for a few minutes before slicing and serving.

Notes

  1. Store any leftovers in a tightly sealed container in the refrigerator for up to 4 days. Reheat before serving. 
  2. *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. 
  3. If you don’t have a food processor to shred the zucchini, you can use a large cheese grater.
  4. 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.
  5. Feel free to add chocolate chips to the bread. You can stir in about 1/2 cup with the dry ingredients.
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: healthy zucchini bread, healthy zucchini recipe

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