This gluten-free zucchini bread is EASY and completely delicious! It’s lightly sweet, perfectly moist, and one of the best ways to use up fresh zucchini in the summertime.
Hundreds of reviewers agree this gluten-free zucchini bread recipe is a keeper! This tried-and-true recipe was originally published in 2016 and is one my TOP summer recipes today!
This gluten-free zucchini bread is my favorite, tried-and-true recipe! I look forward to making it every year when it’s zucchini season. Unsurprisingly, even three mini loaves don’t last long at my house.
Gluten Free Vegan Zucchini Bread
You can make and enjoy this quick bread recipe in less than an hour, making it a great option when your sweet tooth suddenly strikes. It’s simple to whip up, and kids can easily chip in to help with the grated zucchini or mixing.
I tested and re-tested this recipe when I was developing it. I think this zucchini bread turns out best in mini loaf pans.
Store leftover zucchini bread in an airtight container or wrapped in plastic wrap at room temperature for up to three days. But trust me, it will probably disappear much faster than that!
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You can also freeze your gluten free zucchini bread recipe by letting each loaf cool to room temperature, then wrapping them in plastic wrap and storing in the freezer. Let the loaf thaw on the countertop or microwave for a few minutes when ready to eat.
Yes, for best results with your zucchini bread, it’s important to squeeze out excess moisture from the grated zucchini before mixing it into the batter.
There’s no need to take the skin off of zucchini when making zucchini bread. The skin has lots of nutrients and you won’t notice it when it’s all baked up! Just use a box grater or grating attachment on your food processor to grate the entire zucchini.
Easy Gluten Free Banana Zucchini Bread (vegan)
If your zucchini bread has a gummy texture, it could be because you used too much brown sugar or oil. This recipe has the perfect balance of white and brown sugar, resulting in a light, tender crumb.
I hope you love this recipe as much as we do! If you try this gluten-free zucchini bread, be sure to leave me a comment/rating below. I’d love to hear from you!
Gluten-Free Zucchini Bread! EASY and completely delicious! This recipe makes 3 mini loaves or one 9×5 loaf. It's lightly sweet and perfectly moist – make it all summer long!
Gluten Free Zucchini Bread With Walnuts & Currants
STORAGE: Store leftover zucchini bread in an airtight container or wrapped in plastic wrap at room temperature for up to three days.
I really like how this zucchini bread turns out in mini loaf pans, however you can make 1 large standard loaf if you increase the baking time to 45-50 minutes.
Calories: 140 kcal | Carbohydrates: 18 g | Protein: 2 g | Fat: 7 g | Saturated Fat: 3 g | Cholesterol: 18 mg | Sodium: 108 mg | Potassium: 104 mg | Fiber: 1 g | Sugar: 9 g | Vitamin A: 55 IU | Vitamin C: 2.5 mg | Calcium: 44 mg | Iron: 0.7 mg
Irresistibly Moist Vegan Gluten Free Zucchini Bread Recipe (gf)
I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!Perfect for using up that garden bounty, here’s my tried and true recipe for gluten-free zucchini bread – an easy and delicious quick bread recipe! You can make this a gluten-free dairy-free zucchini bread too! This recipe makes two loaves of gluten-free zucchini bread.
Last year I didn’t grow any zucchini so I was happy to snag some from a neighbor. I used one very large zucchini and with it I made our favorite gluten-free zucchini brownies and this recipe for two loaves of gluten-free zucchini spice bread.
I love that this recipe makes TWO large loaves of gluten-free zucchini bread. If you’re feeling generous, you could gift one to a neighbor – maybe the one that brings you zucchini! đŸ™‚
The Best Gluten Free Zucchini Bread
If you can have dairy, use a regular vanilla yogurt and melted butter. If you can’t have dairy, use a non-dairy yogurt alternative and your choice of oil to make this dairy-free zucchini bread. I often use corn oil since it’s a flavorless oil I usually have on hand.
The 1 and 1/2 sticks of butter is equal to 3/4 cup of oil. The yogurt to non-dairy yogurt is a straight swap.
I’ve also seen recipes that call for straining the zucchini which I personally think is a pain, lengthens your prep, and can provide inconsistent results. My solution to avoid having to strain and also to avoid the results being too soggy, is to just make sure to cut the seedy center out of the zucchini.
Healthy Lemon Zucchini Bread Recipe
First you need to decide whether you want green flecks from the zucchini’s peel in your bread or not. I always do. But if you are don’t, go ahead and peel before you cut in half.
NowI use a good knife to cut my zucchini into manageable chunks. This particular garden zucchini was the size of a kids chunky bat, so I definitely needed to cut it to smaller chunks of about 8″ long to work with.
Next I use a grapefruit spoon to quickly and easily scoop out the seedy centers. I put this into a bowl and compost it.
Paleo Zucchini Bread
I like to use my food processor to shred the zucchini. First I cut the zucchini up to skinnier strips so I can put them through the food processor feeder:
I have a large 10 cup food processor, and when I pull it out I go ahead and shred all of the zucchini – more than what I need for this recipe.
Then I measure out what I need for this recipe and save any extra to make more loaves of zucchini bread later in the week, or to make gluten-free zucchini brownies with instead.
Best Gluten Free Zucchini Bread
Lightly spray your loaf pans with cooking spray and start your oven preheating to 375°. I baked these in my favorite loaf pans – 9x4x4 USA Pan Loaf Pans. They make beautiful straight-sided loaves with that are just right for slicing.
In a large mixing bowl, add your dry ingredients: gluten-free flour, xanthan gum (if needed), baking powder, baking soda, salt, cinnamon, and allspice.
In a large mixing bowl, add the melted butter and sugar. Whisk together the butter and sugar. It’ll look like this when done:
Gluten Free Chocolate Zucchini Bread
Alternate adding some of the flour mixture and some of the shredded zucchini to the mixing bowl, gently folding/stirring with a rubber spatula.
Continue alternating adding some flour mixture and zucchini until all is gently stirred in. Be sure to use your spatula to scrape bottom and sides of bowl so there aren’t any clumps of flour left behind.
Divide the zucchini bread batter evenly between two greased loaf pans. Note, if you only have small loaf pans, evenly divide between more of them, and adjust baking time down a lot and check often for doneness.
The Best Gluten Free Zucchini Bread Ever
Place the baking pans in your preheated oven and set timer for 43 minutes. The zucchini loaves I bake in these pans are usually done in the 45-50 minute range, so I recommend starting checking at 43 minutes. I highly recommend using an oven thermometer so you know your oven is at the proper temperature for all baking.
Bake at 375° until golden brown and a toothpick inserted into center comes out with crumbs only, no wet batter, about 45-50 minutes.
Baking time WILL VARY based on the pans you use – the size and shape of them. So peek to check on them! If you have chosen to divide between mini pans, you’ll definitely need a much shorter baking time. Give it a guess on time and check often!
Quick & Easy Gluten Free Zucchini Bread Recipe
You want to let the loaves cool completely before slicing if you want nice clean cuts. If you don’t care about that, then go for it on having some warm slices!
I think you’re going to love this gluten-free zucchini spice bread! If you have more zucchini leftover, you can also make these gluten-free applesauce banana zucchini muffins, brown sugar grain-free zucchini muffins, or gluten-free double chocolate zucchini bread! Lots of choices for using up all of that zucchini before the season is over! Let me know what you make!
Looking for more recipes to help you use up all the zucchini you have? Head over to this round-up of more than 30 gluten-free zucchini recipes here.
Gluten Free Cheddar Chive Zucchini Bread
You can wrap a cooled loaf of gluten-free zucchini bread tightly with foil and place in a gallon freezer bag to freeze for up to six months. This is a great option if you have a ton of zucchini to use up and you want to make a few batches of this bread.
It’s so nice to be able to pull out some loaves of it in a few months for a nice breakfast or snack! Last year, I pulled a couple out of the freezer to bring with me to visit family for Thanksgiving and everyone loved it.
If you make this gluten-free zucchini bread recipe and love it too, please come back and give this recipe a 5 star rating in the recipe card! Feel free to comment with
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