Delicate, tender, sweet, and moist, this Gluten-Free Zucchini Bread is one of the best ways to enjoy the bounties of late summer! This recipe is easy to make, easy to double, and perfect for gifting!
This post was originally published on July 15, 2020. It was updated with new photos and recipe information on April 1, 2024.
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Use up your extra zucchini in a quick bread the whole family will love with this gluten free zucchini bread recipe! This is seriously the best gluten-free zucchini bread – it’s moist, tender, warmly spiced, and completely addicting, with all the traditional flavors of zucchini bread while being sans gluten and slightly lower in fat!
For more delicious gluten free zucchini recipes, check out my zucchini lasagna, sautéed zucchini and yellow squash, and Moroccan roasted vegetable salad!
Why You’ll Love This Gluten-Free Zucchini Bread
- Features the Summer Harvest. Looking for ways to use up extra zucchini this summer? This gf zucchini bread recipe 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, a friend, or a loved one gluten-free? Not a problem! Using a certified gluten-free flour blend, I’ve made this zucchini bread gluten free so it can be enjoyed by everyone.
- Versatile. Regardless of the time of day, this easy gluten free zucchini bread will satisfy your craving! It goes flawlessly with breakfast classics for a delicious breakfast, can be topped with anything from nut butter to Nutella for dessert, and always is a welcome snack.
Ingredients
- Zucchini: Choose small-to-medium-sized zucchini that are a deep green color and have minimal yellow spots. They are sweeter and more tender than large zucchini, giving the bread the best flavor.
- Gluten-free 1-to-1 Flour: 1-to-1 means that we don't need to do any tricky conversions or measuring to make this zucchini bread recipe gluten free. I like to use Bob’s Red Mill’s version, but if using a different brand, make sure it contains xantham gum as it’s crucial to getting the texture right.
- Coconut oil: Unrefined and raw is the best option because you can still taste the sweet coconut flavor.
- Greek Yogurt: We want some fat in the yogurt to keep the bread moist, so go for 2% or whole milk yogurt rather than low-fat. Opt for plain yogurt if possible, though vanilla also works.
- Eggs: Help bind the ingredients together.
- Vanilla extract: Pure vanilla extract, either liquid or powder, is best for this recipe.
- Granulated white sugar: Gives the zucchini bread its signature sweet flavor.
- Ground Cinnamon & Ground Allspice: Always check the dates on your spices to ensure that they are fresh, as fresh spices will have the most potent flavor.
- Baking soda & baking powder: These work as leavening agents, helping the bread rise without yeast.
- Salt: Makes the flavors pop!
How to Make Gluten-Free Zucchini Bread
Step 1: Preheat the oven and grease a loaf baking pan with coconut oil or non-stick cooking spray.
Step 2: In a large mixing bowl, whisk the coconut oil, yogurt, eggs, vanilla, and sugar together until creamy and light yellow.
Step 3: In a medium-sized mixing bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and allspice together until combined.
Step 4: Gently whisk the flour into the wet ingredients until just combined. The mixture may be thick, and that’s okay!
Step 5: Add the zucchini to the batter and gently fold in with a rubber or silicone spatula until the zucchini is distributed throughout.
Step 6: Pour the batter into the greased baking pan. Bake for 55-65 minutes, or until the bread is baked through and a knife inserted into the center comes out clean.
Step 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 has a high water content, and this recipe was developed to be tender and moist without the extra added moisture from the zucchini. Don’t skip this step!
- Adjust the temperature for elevation. If making this bread at a high elevation above 3500 feet, increase the temperature to 365 degrees Fahrenheit.
- Bake the bread longer if using a glass baking pan. Glass pans require a longer baking time, so you might want to bake the bread in extra 3-5 minute intervals, checking between each one until it’s baked through.
Recipe Variations
- Chocolate chips: Make gluten-free chocolate chip zucchini bread by stirring ¾ cup semi-sweet chocolate chips into the zucchini bread batter.
- Walnuts: Add a nutty crunch to the bread by stirring in ½ cup chopped walnuts.
- Dairy-free: To make gluten free dairy free zucchini bread, substitute the yogurt with vegetable or coconut oil or a plant-based yogurt alternative.
- Zucchini muffins: Make the bread batter as directed, then 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 and bake for 22-24 minutes, or until the muffins are cooked through and a knife inserted into the center comes out clean.
Storage Directions
- Storing: Leftover zucchini bread keeps covered in an airtight container at room temperature or in the refrigerator for 2-3 days. It is best consumed within 24 hours of baking.
- Freezing: Zucchini bread can be frozen in a gallon-size freezer-safe Ziploc bag for up to 3 months. For the easiest defrosting, freeze the bread after it's been sliced.
- Reheating: To defrost, place the bread at room temperature for 2-3 hours, or 20-30 minutes for individual slices, until thawed through.
FAQs
1. Grate 2 cups of 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 drain through your bag or towel.
4. Squeeze the zucchini until no more green juice can be pressed out.
Dispose of the juice and then add your zucchini to the recipe as directed!
Nope, you do not need to peel zucchini for bread. The skin of the zucchini adds some nutrition to the bread without negatively affecting the flavor, and I’m a personal fan of the colorful green flecks it adds!
Just like traditional flour, we will get the most consistent results by weighing. Getting your own kitchen scale is one of the biggest ways to improve the consistency of your baking! If you can't get your hands on a scale before making this recipe, I recommend spooning and leveling the flour into measuring cups rather than directly scooping it.
No, you do not taste the zucchini in this recipe. Zucchini bread is sweet and seasoned with allspice which gives it a comforting and homey flavor. The grated zucchini has a mild, neutral flavor, meaning that you taste more allspice and sweetener than the vegetable.
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 Quick Bread Recipes
- Brown Butter Banana Bread
- Healthy Apple Cinnamon Bread
- Blueberry Lemon Bread
- Chocolate Peanut Butter Swirled Banana Bread
- No-Yeast Oatmeal Bread
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