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.

sliced zucchini on a plate

Highlights

With summer quickly approaching and zucchini almost in season, you’ll want to try this 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 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.

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, plus the zucchini.

zucchini bread dry ingredients

Step Three

Add the wet ingredients, stir, and pour into your loaf pan. Bake for 55-60 minutes.

zucchini bread batter

Step Four

Let the 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

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

zucchini bread slice

Other Gluten Free Breads & Muffins You Might Like

Watch me make this recipe on YouTube!

youtube cover image for zucchini bread video

Here is the printable recipe:

Print

Easy Gluten Free Zucchini Bread

plate of sliced zucchini bread

★★★★★

5 from 1 reviews

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. 

  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 70 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free
Scale

Ingredients

  • 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

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. 

Keywords: healthy zucchini bread, healthy zucchini recipe

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