Trying to make delicious gluten-free zucchini bread? Look no further! Our tried-and-true recipe gives you tender, flavorful results every time.
Recipe and description updated 1/28/23
I am of the firm belief that the idea of zucchini is much better than the reality. That one can gently press a small seed, no bigger than a fingernail, an inch into the garden soil and get such a enormous, blossoming, fruiting vine is nothing but a small miracle. But after the first half-dozen or so, my eyes glaze over and I shudder at the thought of another month of zucchini everything, just to use it up. But there is always this light & delicious gluten-free zucchini bread!
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It happens every year, this zucchini fatigue, and yet we persist in planting the seeds in our garden beds. Or at least I do. I know I’m not alone in this, because every August 8th, there is a holiday devoted to dumping your zucchini on your neighbor’s porch, anonymously and preferably in the dark of night.
So what do I do with my abundant harvest of this squash (and what can you do with the zucchini that could make an appearance on your porch sometime later this week)? I make ratatouille, I make a stir fry, I turn them into fritters, I shred it and put it into risotto (along with some blossoms), I thinly slice it and serve it raw dressed with only a light lemon vinaigrette, but best of all (at least for the kids) I make tender and spicy loaves of zucchini bread.
How Do You Make Gluten-Free Zucchini Bread?
Before you start baking, it’s important to have all your ingredients and supplies on hand. You’ll need a zucchini, gluten-free flour, baking powder, baking soda, xanthan gum, sea salt, cinnamon, brown sugar, avocado oil, eggs, whole milk (or coconut milk if you’re dairy free), lemon juice, vanilla extract and walnuts.
Here are the ingredients in this gluten-free zucchini bread recipe:
- 1 full cup of grated zucchini (from about 1 medium zucchini)
- 1 1/4 cup all purpose gluten-free flour blend (such as Bob’s Red Mill 1 to 1)
- 1/4 cup almond flour (or finely ground almond meal) (OR substitute regular all-purpose gluten-free flour if you have a nut allergy)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon xanthan gum (omit if your flour blend already has it)
- 1/2 teaspoon fine sea salt
- 2 teaspoons cinnamon
- 1 cup light brown sugar
- 1/3 cup avocado oil (or other light oil)
- 2 extra large eggs
- 1/4 cup regular whole milk
- 1 teaspoon fresh lemon juice
- 1 tablespoon pure vanilla extract
- 1/3 cup chopped walnuts or pecans, optional
Instructions:
- Preheat your oven to 350 degrees. Spray 3 mini loaf pans with gluten-free cooking spray (or one standard 9-inch loaf pan) and set aside.
- Place the shredded zucchini into some paper towels and gently squeeze out any moisture. Fluff the zucchini with a fork and set aside.
- Put the all-purpose gluten-free flour, almond flour, baking powder, baking soda, xanthan gum, salt and cinnamon in a medium bowl and whisk to blend. In another large bowl add the brown sugar, canola oil, eggs, coconut milk, lemon juice, vanilla and walnuts. Whisk thoroughly until smooth.
- Add the dry ingredients to the wet and beat until combined. Fold in the grated zucchini (I always reserve just a little to sprinkle over the tops of the loaves) and the nuts.
- Divide evenly between the pans, sprinkle over the reserved zucchini and bake for 35-40 minutes, or until a toothpick inserted in the center of a loaf comes out clean.
- Cool for 5 minutes in the pan, then carefully turn out to cool completely on a rack.
Frequently Asked Questions About Zucchini Bread
Can this zucchini bread be made dairy or nut free?
Absolutely! The last time I made it, the bread needed to be not only gluten-free, but dairy free, because it was a gift for a friend by substituting the whole milk for full-fat coconut milk. But you can use any milk substitute you like!
The bread is spicy, tender and studded with chunks of chopped walnut. But if you have a nut allergy, replace the almond flour with additional gluten-free flour blend, and omit the walnuts.
Can you freeze zucchini bread?
Yes! Wrap the cooled bread tightly in plastic, then foil and freeze for up to 3 months. You may want to slice it in advance so you can use it one slice at a time.
Do you peel zucchini for bread?
No need! The skin of the zucchini is quite tender and soft when baked it the bread.
Do you squeeze water out of zucchini for bread?
Yes! I find that squeezing water out using a paper towel is the easiest method. Then simply fluff the shredded zucchini with a fork before stirring it into the batter.
How do you keep zucchini bread from getting soggy?
Squeezing as much water out of the zucchini before adding to the batter definitely helps with this, but it’s also important to turn the bread out of the loaf pan after it cools a bit, so it can finish cooling on a rack.
So what do you do with all of your zucchini?
Love quick breads and muffins? Try these other recipes!
- Gluten-Free Banana Bread
- Double Chocolate Zucchini Bread
- Best Gluten-Free Blueberry Muffins
If you make this recipe, or any of my others be sure to tag me onInstagram, and use the hashtags #agirldefloured #deflouredrecipes!
The Best Gluten-Free Zucchini Bread Around
Alison Needham
These loaves are chock-full of shredded zucchini, chopped walnuts and spice. Thanks to the addition of coconut milk, they have a light and tender crumb (without any hint of coconut flavor). I like to have mine toasted for breakfast with my coffee, but add a little cream cheese frosting and it would make a perfect tea cake or dessert as well.
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Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Quick Bread
Cuisine American
Servings 12 slices
Calories 227 kcal
Equipment
3 mini loaf pans or 1 9×4 inch loaf pan
Ingredients
- 1 cup grated zucchini (from about 1 medium zucchini)
- 1¼ cup all purpose gluten-free flour blend
- ¼ cup almond flour (or finely ground almond meal OR substitute regular all-purpose gluten-free flour if you have a nut allergy)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon xanthan gum (omit if your flour blend already has it)
- ½ teaspoon fine sea salt
- 2 teaspoons cinnamon
- 1 cup light brown sugar
- ⅓ cup canola oil (or other light oil such as avocado)
- 2 extra large eggs
- ¼ cup full-fat coconut milk (or regular whole milk)
- 1 teaspoon lemon juice (freshly squeezed)
- 1 tablespoon vanilla extract
- ⅓ cup walnuts or pecans (chopped, optional)
Instructions
Preheat your oven to 350 degrees. Spray 3 mini loaf pans with gluten-free cooking spray (or one standard 9-inch loaf pan) and set aside.
Place the shredded zucchini into some paper towels and gently squeeze out any moisture. Fluff the zucchini with a fork and set aside.
Put the all-purpose gluten-free flour, almond flour, baking powder, baking soda, xanthan gum, salt and cinnamon in a medium bowl and whisk to blend. In another large bowl add the brown sugar, canola oil, eggs, coconut milk, lemon juice, vanilla and walnuts. Whisk thoroughly until smooth.
Add the dry ingredients to the wet and beat until combined. Fold in the grated zucchini (I always reserve just a little to sprinkle over the tops of the loaves) and the nuts.
Divide evenly between the pans, sprinkle over the reserved zucchini and bake for 35-40 minutes, or until a toothpick inserted in the center of a loaf comes out clean.
Cool for 5 minutes in the pan, then carefully turn out to cool completely on a rack.
Notes
This loaf can absolutely be made in a standard 9×4 inch loaf pan. Increase the cooking time to 50-60 minutes.
Nutrition
Serving: 1sliceCalories: 227kcalCarbohydrates: 29gProtein: 3gFat: 12gSaturated Fat: 2gTrans Fat: 1gCholesterol: 27mgSodium: 236mgPotassium: 90mgFiber: 2gSugar: 19gVitamin A: 62IUVitamin C: 2mgCalcium: 81mgIron: 1mg
Keyword Dairy Free Zucchini Bread, Gluten-Free Quick Bread, Gluten-Free Zucchini Bread, Zucchini Bread
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