Delicate and tender; sweet and moist; this Gluten-Free Zucchini Bread is one of the best ways to enjoy the bounties of late summer!

This post was originally published on July 15, 2020. It was updated with new photos and recipe information on June 7, 2022.

Use up your extra zucchini with a quick bread the whole family will love with this Gluten-Free Zucchini Bread Recipe! This recipe is moist, tender, warmly spiced, and completely addicting.

Adapted from my good friend Sam's mom's zucchini bread recipe, this recipe is a healthier but still as delicious take on the original flavors we know and love!

Bake up just one loaf or double or triple the recipe to give to friends or save for later. Either way, this recipe contains no gluten, is made with healthier baking fats, and is lower in sugar than most traditional zucchini bread recipes.

Start warming up your oven and grating your zucchini because this recipe is gonna be GOOD!

Save this gluten-free zucchini recipe for later on Pinterest:

Why you will love this healthy gluten-free zucchini bread recipe:

• Moist & tender - this bread is delicate with a great crumb. It's not too wet nor too dry, making it a satisfying and enjoyable gluten-free quick bread!
• Highlights the season's bounty - looking for ways to use up extra zucchini this summer? This bread is a great option! If you have a particularly large harvest, you can even make a double or triple batch of bread. Give the extra to neighbors or friends or freeze them to enjoy later!
• 100% gluten-free - are you or a loved one gluten-free? No problem at all with this bread! This bread, if using a certified gluten-free flour blend, is safe for anyone with celiac disease or gluten intolerances.
• Great for snacking, dessert, or breakfast - regardless of the time of day, this bread will satisfy your craving! It goes flawlessly with breakfast classics for a delicious breakfast, can be brushed with anything from nut butter to nutella for a dessert, and always is a welcome snack. It's a favorite zucchini baking recipe for a reason!

What does zucchini bread taste like?

Zucchini bread is a tender and moist bread that has a delicate and sweet flavor. It is seasoned with allspice, a sweet and warm spice, that gives the bread a comforting and homey flavor.

Do you taste the zucchini in this bread?

In short, no you do not taste the zucchini in this bread recipe. The grated zucchini brings a mild and neutral flavor to the bread, meaning that you taste more allspice and sweetener than you do the vegetable.

Recipe ingredients:

• Zucchini - choose the delicious small-to-medium-sized zucchini that are a deep green color and have minimal yellow spots. The fresher and more likely you'd also use that zucchini for a side dish or more zucchini-forward dish, the better. The more smooth their skin is, the better off you will be, too.
• Gluten-free 1-to-1 Flour - I love Bob's Red Mill's brand. The 1-to-1 part means that we don't need to do any tricky conversions or measuring.
• Coconut oil - unrefined and raw is the best option, because you can still taste the sweet coconut flavor, adding flavor to the bread.
• Greek Yogurt - we want some fat in the yogurt, so go for 2% or whole milk yogurt.
• Eggs
• Pure Vanilla extract - pure extract (liquid or powder) is best for this recipe.
• Granulated white sugar
• Ground Cinnamon & Ground Allspice - check the dates on your spices to ensure that they are fresh. Fresh spices will add the best flavor.
• Baking soda & baking powder
• Salt

Making this recipe with all-purpose flour:

You can make this recipe with traditional wheat flour, however doing so will make it no longer gluten-free.

To make it with wheat flour, just substitute 1 ½ cup (or 180g) each of all purpose flour and white whole wheat flour for the 1-to-1 gluten-free flour and follow the recipes as directed.

How to make gluten-free zucchini bread:

Follow these written and illustrated directions to learn how to make the best gluten-free zucchini bread! Scroll to the bottom of the post for the complete instructions and detailed measurements.

1. Preheat your oven and grease a loaf baking pan with coconut oil or non-stick cooking spray.
2. In a large mixing bowl, whisk together the coconut oil, yogurt, eggs, vanilla, and white sugar until creamy and light yellow.
3. In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and allspice until combined.
4. Gently whisk the flour into the wet ingredients until just combined. The mixture may be thick and that is ok!
5. Add the zucchini to the batter and gently fold in with a rubber or silicone spatula until the zucchini is distributed throughout.
6. Pour the batter into the greased baking pan. Bake for 55-65 minutes, or until the bread is cooked through and a knife inserted into the center comes out clean.
7. Cool the bread on a wire cooling rack and enjoy the bread warm or at room temperature!

Recipe pro-tips:

• Squeeze the moisture out of the zucchini - zucchini is a vegetable with a high water content and this recipe was developed to be tender and moist without the extra added moisture out of the zucchini. So, don't skip the step of squeezing the water out of the vegetable.
• Adjust the temperature for elevation - if making this bread at a high elevation (i.e. an elevation above 3500 feet), increase the temperature by 15 degrees, or to 365 degrees Fahrenheit.
• Bake the bread longer if using a glass baking pan - glass pans require a longer baking time. So, you will likely want to bake the bread in extra 3-5 minute intervals, checking the bread between intervals, or until the bread is baked through.

Recipe variations:

Spice up your loaf of zucchini bread by mixing in any of the following ingredients.

• Chocolate chips: make gluten free chocolate chip zucchini bread by stirring ¾ cup semi sweet chocolate chips into the zucchini bread batter.
• Walnuts or almonds: add a nutty crunch to the bread by stirring in ½ cup chopped walnuts.
• Blueberries: add a fruity kick and extra nutrition to the bread by stirring ¾ cup fresh or frozen blueberries into the batter.

Making gluten free zucchini muffins with this recipe:

Thankfully, it's super simple make gluten-free zucchini muffins with this recipe. Here's how:

• Make the bread batter as directed.
• Spray a muffin tray with non-stick spray or line the muffin cups with paper muffin liners.
• Divide the batter evenly among the muffin cups.
• Bake the muffins for 22-24 minutes, or until the muffins are cooked through and a knife inserted into the center of the muffins comes out clean.
• Cool the muffins on a wire rack until at room temperature or cool enough to enjoy.

How to squeeze the moisture out of zucchini:

Notes on gluten-free flour:

This zucchini bread is best made with a 1-to-1 gluten-free flour blend. My preferred flour blend is Bob's Red Mill's 1-to-1 Gluten-Free Flour.

Other good brands of flour are Pillsbury 1-to-1 gluten-free flour and King Arthur 1-to-1 gluten-free flour.

When choosing the flour, always check the ingredient list of of the flour to ensure that it contains xanthum gum, as this is crucial to creating the enjoyable texture of the bread. And know that not all gluten-free flour blends are created equal so the texture of the bread is subject to change if using a different flour blend.

How to measure gluten-free flour:

Just like traditional flour, we will get the most consistent baking results by weighing the flour. I know this sounds annoying and nit-picky, but it is one of the biggest ways to improve the consistency and results, of your baking!

Get your own kitchen scale on Amazon for right about $10 and you'll be well on your way to more predictable and delicious baking results!

If you can't get your hands on a scale before making this recipe, I recommend spooning and leveling the flour into measuring cups.

Serving suggestions:

Zucchini bread can be served so many ways. Here are some of my favorites:

• For breakfast: with eggs and fresh cut fruit.
• For a snack: spread with peanut butter, almond butter, or salted butter
• For dessert: toasted and spread with coconut oil or Nutella!

Either way you slice it (pun, sadly, intended), you're sure to have a delicious dining experience. 😊

Storage directions:

Leftover zucchini keeps covered in an airtight container at room temperature or in the refrigerator for 2-3 days. It is the best consumed within 24 hours of baking.

Zucchini bread can also be frozen in a gallon-size freezer-safe Ziploc bag and for up to 3 months. For the easiest defrosting, freeze the bread after it's been sliced.

To defrost the loaf of bread, place the bread at room temperature for 2-3 hours, or until thawed through. To defrost individual slices, place the pieces of bread at room temperature for 20-30 minutes, or until thawed through.

Tools needed to make this recipe:

• Large mixing bowl
• Medium mixing bowl
• Measuring cups and spoons
• Whisk
• Silicone spatula
• Vegetable grater
• Optional: nut milk bag
• 8 x 4" loaf pan

More zucchini recipes:

• Sauteed Zucchini and Yellow Squash
• Zucchini Lasagna
• Air Fryer Zucchini
• Creamy Chimichurri Steak & Zucchini Pasta

More quick-bread recipes:

• Brown Butter Banana Bread
• Banana Zucchini Bread
• Healthy Apple Cinnamon Bread
• Blueberry Lemon Bread
• Chocolate Peanut Butter Swirled Banana Bread
• No-Yeast Oatmeal Bread

If you make and like this recipe, please review and rate it 5 Stars at the top of the recipe card. This helps other people to find the recipes and helps this reader-supported publication, too!

Thank you so much for your feedback and support of Mae's Menu!

Continue to Content

Yield: 1 loaf of bread

Gluten-Free Zucchini Bread

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Delicate and tender; sweet and moist; this Gluten-Free Zucchini Bread is one of the best ways to enjoy the bounties of late summer!

Print

Ingredients

• ⅓ cup melted unrefined coconut oil
• ⅔ cup 2% or whole milk Greek yogurt
• 2 large eggs, brought to room temperature
• 2 teaspoons pure vanilla extract
• 1 ¼ cup granulated white sugar
• 3 cups (or 360g) 1-to-1 gluten-free flour (I like Bob's Red Mill's Flour)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 1 Tablespoon (yes, tablespoon!) ground cinnamon
• ¼ teaspoon ground allspice
• 2 cups grated zucchini, squeezed of excess moisture (see notes below)

Instructions

1. Preheat your oven to 350 degrees (365 degrees if at high altitude) Fahrenheit and grease an 8 x 4" loaf baking pan with coconut oil or non-stick cooking spray.
2. In a large mixing bowl, whisk together the coconut oil, yogurt, eggs, vanilla, and white sugar until creamy and light yellow.
3. In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and allspice until combined.
4. Gently whisk the flour into the wet ingredients until just combined.
5. Add the zucchini to the batter and gently fold in with a rubber or silicone spatula until the zucchini is distributed throughout.
6. Pour the batter into the greased baking pan and bake for 55-65 minutes, or until the bread is cooked through and a knife inserted into the center comes out clean.

Notes

Leftover bread keeps covered in an airtight container in the refrigerator or at room temperature for 2-3 days. It is the best consumed within the first 24 hours of baking.

Zucchini bread can also be frozen in a freezer safe container for up to 3 months.

How to drain zucchini:  

1. Grate the zucchini.
2. Place the zucchini in a pile on top of 3 stacked paper towels or in a nut milk straining bag (you can also use a fine tea towel that you don't mind turning green).
3. Fold up the paper towel or twist the nut milk bag closed and squeeze down firmly on the grated zucchini with your hand. The green juice should strain through your bag or towel.
4. Squeeze the zucchini until no more green juice has been pressed out.
5. Dispose of the juice and then add your zucchini to the recipe as directed!

To make gluten-free zucchini muffins with this recipe: divide the batter evenly in a muffin baking tray that are sprayed with non-stick spray or lined with paper muffin cups. Bake the muffins for 22 -24 minutes, or until the muffins are cooked through and a knife inserted into the center comes out clean.

You can also make this bread with traditional wheat flour, though doing so will make it no longer gluten-free. I recommend using 1 ½ cup (or 180g) each of all-purpose white flour and white whole wheat flour.

The most accurate way to measure flour is by weighing it. It will make your baking results that much more consistent and delicious! You can buy a great food scale for about $10 on Amazon. If you can't do this, however, the second-best way to measure flour is by spooning and leveling it.

You can find Bob's Red Mill's 1-to-1 Gluten-Free flour on Amazon, at Whole Foods, or at most other major grocery store chains.

Nutrition Information

Yield

14

Serving Size

1
Amount Per Serving Calories 175Total Fat 7gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 1gCholesterol 28mgSodium 253mgCarbohydrates 26gFiber 1gSugar 19gProtein 3g

Did you make this recipe? Share your photos on Instagram, Facebook, or Pinterest!

Please leave a comment on the blog or share a photo on Instagram