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.

Two slices of gluten free zucchini bread on a small white plate.

With spring 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!

Contents hide
1 Why You Need This Recipe
2 Key Ingredients
3 Recipe Steps
4 Recipe Tips & Substitutions
5 Recipe FAQs
6 More Gluten-Free Bread Recipes You’ll Love
7 Gluten-Free Zucchini Bread

Why You Need This Recipe

  • This recipe is gluten-free, and can also be made dairy-free and vegan.
  • Quick breads are one of the best snacks to make because they come together fast and also freeze well for the future.
  • Everyone has an abundance of zucchini at some point!

Key Ingredients

Ingredients for making gluten free zucchini bread in small bowls.

Zucchini 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.

Gluten-free flour blends are made with the best ratio of ingredients to mimic how all-purpose flour work. 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.

Recipe Steps

Collage of mixing ingredients for a loaf of gluten free zucchini 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.

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.

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.

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!

Top view of gluten free zucchini bread in a white loaf pan.

Recipe Tips & Substitutions

  • 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.
A fork lifting a bite off a slice of gluten free zucchini bread.

Recipe 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. Coconut flour usually requires extra eggs so it isn’t an easy substitution.

Can I use olive oil instead of coconut oil?

Yes, you can. Any sort of oil or fat in liquid form mixes into the batter just fine.

sliced zucchini bread on a tabletop.

More Gluten-Free Bread Recipes You’ll Love

Gluten-Free Dairy-Free Cornbread Recipe

Gluten-Free Date Nut Bread

Gluten-Free Bread Pudding with Raspberries

Gluten-Free Sweet Potato Bread Without Yeast

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The cut end of a loaf of gluten free zucchini bread.

Gluten-Free Zucchini Bread

★★★★★

5 from 1 reviews
Print Recipe

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 1x

Ingredients

Units Scale
  • 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

  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.

Equipment

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.

Keywords: healthy zucchini bread, zucchini bread no eggs, gluten-free quick bread no yeast

Don’t forget to join the Clean Eating Kitchen newsletter. You’ll get my Clean Eating Quick Start Guide, plus links to all the latest recipes.