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.
Best Ever 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.
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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!
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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
Gluten Free Chocolate Zucchini Bread • One Lovely Life
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!An easy recipe for gluten-free zucchini bread. Easily made in one bowl and no mixer is required for this super moist zucchini bread. The recipe is also dairy-free.
I really enjoy cooking and baking with zucchini. One of my favorite ways to use zucchini is to make gluten-free zucchini bread.
No, you can’t taste the zucchini in the zucchini bread. Zucchini is a really mild vegetable and helps bring moisture to baking. So it adds a lot of moisture to baked goods and quick bread without a vegetable flavor.
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Yes, I always keep on the skin on the zucchini before I grate it. I really like seeing the green flecks of the zucchini in the bread.
Zucchini bread can be easily frozen. Wrap the bread in plastic wrap or aluminum foil and then place in a plastic freezer bag.
This gluten-free zucchini bread is made with an all-purpose rice flour cup for cup blend. A cup for cup all-purpose gluten-free flour blend is one that already has xanthan gum it.
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Most gluten-free all-purpose flour blends have xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.
Make sure to check to see if the brand of gluten-free flour you are using has xanthan gum in it. If it already has xanthan gum in the blend, do not add any extra xanthan gum to the recipe or you will get gummy baked goods!
Gluten-free flour is different than traditional wheat flour. I feel that the best way to measure gluten-free flour is the easy “spoon & level” method.
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I use a large spoon to scoop the flour out of the bag and into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.
Please do not scoop the flour out of the bag with your measuring cup. If you do, you may end up with more flour than is called for in the recipe.
Baking with granulated sugar and brown sugar not only sweetens your baked goods but also helps them to be soft. I have not tested this recipe using honey or pure maple syrup.
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I have also not tried this recipe with sugar-free replacements, such as Stevia, Splenda, or Monk Fruit. So I cannot tell you whether they would work with the recipe. If you try it, please let me know how it turns out.
Sure you can! I know a lot of people like to add chocolate chips, nuts, or raisins to their zucchini bread. I would add 1 cup of your favorite mix-in to the batter.
This gluten-free zucchini bread is also naturally dairy-free because I used vegetable oil in the recipe. Most of my family is also dairy-free, so I always try and have a dairy-free option for my recipes.
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Some of my favorite dairy-free alternatives that I like to bake with are unsweetened almond, cashew, or coconut milk. I also like baking with Smart Balance butter.
This gluten-free zucchini bread recipe is whipped up in a just few minutes and has a few simple ingredients. It can easily be doubled, made into muffins, and freezes beautifully.
Serving: 1 serving | Calories: 211 kcal | Carbohydrates: 29 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 8 g | Cholesterol: 31 mg | Sodium: 159 mg | Potassium: 61 mg | Fiber: 2 g | Sugar: 18 g | Vitamin A: 66 IU | Vitamin C: 2 mg | Calcium: 34 mg | Iron: 1 mg
Vegan Gluten Free Zucchini Bread
© MAMA KNOWS GLUTEN FREE. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.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™‚
Easy 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.
The Best Vegan Gluten Free Zucchini Bread
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.
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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
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